Hello and Happy Sunday,

I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.

I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.

About the recipe:
Chia pudding is such a splendid breakfast to have on the go as it is eaten cold and you could even prepare it directly in a jar the night before simply by placing all the ingredients in a seal-able vessel and shaking them before placing the whole thing in the fridge ready to go the next morning. The chia pudding recipe in this post is very basic and you could spice it up to infinity using various spices like cinnamon or cardamom for example or you could add some desiccated coconut to the mixture. Another thing that makes a lovely variation is adding berries into the chia mixture and thoroughly blending them through to make a naturally fruit flavoured pudding. For this recipe however I decided to make a smooth rhubarb compote to celebrate that it’s coming into season as we speak here in Scandinavia. I also add some chopped almonds and fresh mint to give the combination some crunch and green freshness but you can of course just eat the pudding as is or go wild and come up with your own combos.

Enjoy! x

ps. remember to tag your creations on instagram with #mygoodeatings

 

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CHIA PUDDING + RHUBARB/GINGER COMPOTE


SINGLE SERVING + 1 1/2 cups compote / Β TIME: 20 min + soaking time (30 min – over night)

Vanilla Chia Pudding

1 1/2 tbsp chia seeds
1/3 cup plant milk
2 tbsp plant yoghurt (I like unsweetened soya or coconut)
1/3 tsp vanilla powder

Rhubarb/Ginger Compote

2 1/2 cup rhubarb, leaves removed and cut into small-ish pieces
1/2 small sweet orange, juice
2 tbsp + 2 tbsp maple syrup or other liquid sweetener
1/2 inch ginger, grated
Pinch of salt
Topping suggestion: chopped almonds and mint

Combine all the ingredients for the chia pudding, mix well and leave to set in the fridge for 30 min or over night.

Place all the compote ingredients, except the second lot of maple syrup (2 tbsp), in a pot over medium-high heat until it the liquid comes to a boil. Turn the heat down to low-medium and let simmer for 15 minutes.

Add the remaining maple syrup to the pot and blend until smooth, using a hand or standing blender (personally I use a hand blender). You can now keep the compote in the fridge in a sealed jar for about a week.

Place your chia pudding in a bowl along with a few spoonfuls of your compote and top with your favourites, I like chopped almonds and some chopped mint.

 

You can of course double, triple, quadruple… the recipe as you wish to feed your friends and family.