Rhubarb Cheesecake Chia Breakfast Parfait

Healthy enough for breakfast, decadent enough for dessert
Healthy enough for breakfast, decadent enough for dessert
This week we’re celebrating the arrival of rhubarb season and sharing some favourite recipes. Today’s recipe is healthy enough for breakfast and decadent enough for dessert. It layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning (note – the chia pudding layer must be made the night before so that it has time to thicken up).
The chia pudding, is a slight variation on Angela Luddon’s chia pudding (just slightly less almond milk). The rhubarb compote is juicy and still slightly tart, with a touch of ginger and cinnamon, and the cheesecake layer is simply plain yogurt blended with some softened cream cheese and maple syrup. You can use any granola for the crunchy topping – I make mine in huge batches a few times a year and keep it in the freezer, all ready to go.
Note: This is a week three breakfast item in my monthly meal plan and grocery shop. Yogurt and cream cheese will keep for three weeks if unopened (always check your best before dates). The rhubarb compote can be made in advance and frozen.
Print Recipe
Rhubarb Cheesecake Chia Breakfast Parfait
Healthy enough for breakfast, decadent enough for dessert.
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Instructions
Chia Pudding
  1. Mix all ingredients and let sit for at least 2.5 hours or overnight. When ready to use, if too thick, add a bit more milk. If too thin add more chia seeds and let sit another 30 minutes.
  2. Note: This will keep in the fridge for up to five days. On chia seed week of my meal plan, I usually mix a big batch of this up on Sunday night and then eat it over the course of the week.
Cheese Cake Layer
  1. Whip all ingredients together for 30 seconds with a hand blender or mixer. Taste for sweetness and adjust if needed
To Assemble
  1. Pour the chia pudding into a tall glass. Spoon the rhubarb compote evenly over the top, followed by the cheesecake. Sprinkle the top with the granola and serve.

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