Sunday, oh how I love the! I know Sunday is meant to be a day of rest but it is always the day I get the most done. We don’t set the alarm so we can sleep in if we need to, we always have brunch together and then we get busy! This week I am selling cupcakes to raise money for RSPCA so today I will be baking up a storm. Today I am sharing something a little different, it’s been getting quite warm (hello 32 degree days) here in Brisbane which had me thinking about all things cold and icy so I made some rhubarb & chia pudding pops for a quick easy weekday breakfast!
Think chia pudding just frozen, that’s exactly how I made these! I used my normal chia pudding recipe I just added a little more milk to thin it out and I used the leftover rhubarb pulp from these rhubarb & strawberry bellini’s.
You guys! This might be my favourite midweek summer breakfast ever!
And if you have kids. Oh. My. Gosh! I bet they would love these. What a treat a popsicle for breakfast? I would have lost my mind if my mum had given me popsicles for breakfast!!!!!
The best part is you are in control of all of the ingredients so you know they are good. And if you or your kids don’t like rhubarb swap it out for fruit you love, or better yet fruit that’s in season!
These would be great with strawberries, raspberries, well any berries, peaches, pineapple chunks, a few fresh mint leaves, the possibilities are endless!!! Make these your way and please share and tag me so I can see your creations!
Don’t they look so pretty as well? The mix of chia pudding and bright pink rhubarb just looks so inviting to me. I only made these yesterday but I’ve already eaten 3!
Oh you could also layers these with your favourite smoothie. Oh yes, do that! layers of creamy chia pudding and your favourite smoothie in a breakfast pop…… dying over here.
Layer these anyway you like, you can see here some I started with rhubarb and some I didn’t. Personally I prefer the ones that start with rhubarb, they have more layers of fruit, but go with what works for you.
If you are making these for kids, get them involved in making them! let them choose what fruit they want and let them layer them. This is the perfect recipe for making with kids. you mix up the chia pudding base the night before and then let you little one(s) help layer it up! No cooking involved! Just easy and fun!! Well and messy, I bet it would be messy, but that’s half the fun in cooking with kids right??
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on instagram
Rhubarb & Chia Pudding Pops
- 1/2 cup greek yogurt
- 3/4 cup coconut milk
- 1 tablepsoon maple syrup
- 1 teaspoon salt
- 2 tablespoons chia seeds
- 1 cup leftover rhubarb
Combine the yogurt, coconut milk, maple syrup and salt and mix well to combine. Add the chia seeds and mix well. Leave to sit for 5 minutes then stir again to make sure the chia seeds don't clump. Cover and place in the fridge overnight.
The next morning give your chia pudding a stir and get your fruit ready as well.
Layer the fruit and chia pudding into your popsicle mould, the mould i used made 8 pops. Depending on the size of yours you may get more or less.
Once you have layered all the fruit and pudding tap the mould hard on the bench to get out any air bubbles. Freeze 4 hours or overnight.
To remove from the mould, fill you sink with warm water, not hot. and set the mould in the sink for 30 seconds. Remove from the water and test pulling out a pop. Remove all pops from the mould, wrap them individually in wax paper and strore in the freezer in a ziplock bag. Enjoy!
Adjust the maple syrup and salt to your liking.
You can sub out the rhubarb for any other fruit you like.