Lactose-free chia porridge with baked rhubarb
Make way for your new favourite breakfast or between-meals snack – this creamy, dreamy lactose-free chia porridge with baked rhubarb brings a flavour bomb straight to your taste buds. Simple to make and simply the best, this irresistible breakfast idea does most of the work itself overnight so you can concentrate your time elsewhere until you are ready to dig into this oh-so-delicious treat!
Ingredients
Chia porridge
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Lactose-free whole milk
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200 ml |
|---|---|
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Lactose-free yogurt
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200 g |
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Chia seeds
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3 tbsp |
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Sugar
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1 tbsp |
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Vanilla sugar
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1 tsp |
Baked rhubarb
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Rhubarb in small pieces
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200 g |
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Sugar
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2 tbsp |
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Water
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50 ml |
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Finely grated fresh ginger
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1 tsp |
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Finely chopped fresh mint
|
2 tbsp |
To serve
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Almonds
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25 g |
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Instructions
Chia porridge:
Baked rhubarb:
Tips
Our lactose-free chia porridge with baked rhubarb is typically served cold, but you can serve the baked rhubarb hot on top if you want something warm and comforting in the morning. The porridge itself is not suitable for heating as it might cause the yogurt to separate or curdle, as well as change the overall texture. Either serve the baked rhubarb straight from the oven in the morning or reheat it in a saucepan or the microwave before topping the chia porridge.
Questions about lactose-free overnight chia porridge
Are you feeling up for trying out this yummy recipe? Then keep reading below where we answer questions on everything you need to know about overnight chia porridge.
What toppings to use for lactose-free overnight chia porridge?
How many chia seeds to overnight porridge?
How long will lactose-free overnight chia porridge last?
Other recipes
Enjoy a lactose-free chia porridge with baked rhubarb, ginger, and mint
Overnight porridge is mouth-wateringly good, and the best thing is that you can choose your favourite toppings. Our lactose-free chia porridge is topped with baked rhubarb with ginger and mint – a combination that seems tailor-made for when you crave a yummy mix of sweet and tart with fresh herbal notes and very mild warmth.
Baked rhubarb with ginger and mint is a warm breeze of fresh and earthy aroma that perfectly complements the sweet and tangy porridge with lactose-free yogurt and milk. The natural as well as added sugar give the beautifully red rhubarb a mild sweetness that makes it a delight to eat anytime you want a fresh but slightly indulgent snack.
Delicious and easy overnight chia seed breakfast porridge without lactose
Indulgent and irresistible breakfast has never been easier than with our lactose-free chia porridge recipe! By mixing chia seeds with lactose-free whole milk and yogurt, the texture your mouth desires are but a night-time away. Overnight chia seeds get the characteristic creamy consistency from absorbing all the lovely flavours and textures from the milk and yogurt. Aside from velvety texture, the milk and yogurt infuse the porridge with another dimension of sweetness and tanginess – both of which complement the sweet-and-tart combination of the rhubarb topping. It has minimal active prep time, making it a prime meal for grab-and-go breakfasts or special occasions when you want to savour a next-level morning meal.
Did our recipe catch your eye? Try some of our other lactose-free breakfast ideas, for example, our lactose-free peanut smoothie bowl or lactose-free papaya bowl.
