Vanilla Protein Chia Pudding with Ginger Rhubarb

Creamy vanilla chia pudding layered with softly stewed rhubarb for a simple, protein-rich breakfast or snack. Made with Madagascan Vanilla Organic Whey Protein, chia seeds and yoghurt or skyr, these protein pots are easy to prepare ahead for a fresh way to start your day.

1. Add the chia seeds, Madagascan Vanilla Organic Whey Protein Powder, yoghurt or skyr, milk, honey or maple syrup (if using), and sea salt (if using) to a bowl or jar. Stir thoroughly until fully combined.
2. Leave the mixture to rest for 5 minutes, then stir again to prevent the chia seeds from clumping together. Cover and refrigerate for at least 3-4 hours, or overnight, until thick and creamy.
3. To make the stewed rhubarb, add the rhubarb, water, and lemon zest to a small saucepan. Add the honey or maple syrup, and ginger, if using. Simmer over a gentle heat for 5-7 minutes until the rhubarb has softened but is still holding its shape.
4. Leave the mixture to cool completely. 
5. To serve, layer the cooled stewed rhubarb over the top of the vanilla chia pudding. Finish with extra yoghurt or skyr and a little lemon zest, if desired.

• Preparation Tips: Give the chia mixture a second stir after a few minutes to ensure the pudding sets evenly.
• Substitute Suggestion: Try swapping rhubarb for stewed cherries or plums when they’re in season. Adding a pinch of cinnamon will bring a little extra spice.
• Storage Instruction: Cover and then store in the fridge for up to 3 days.

Cool and creamy, the gently stewed rhubarb perfectly complements the vanilla chia pudding to make summer breakfasts feel a little more special.