Lactose-free chia porridge with baked rhubarb
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Lactose-free chia porridge with baked rhubarb

30 min
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!


Chia porridge:
  • Mix lactose-free milk, lactose-free yogurt, chia seeds, sugar, and vanilla sugar well, and place in the fridge for at least 4 hours, preferably overnight.
Baked rhubarb:
  • Preheat the oven to 200°C.
  • Put rhubarb in an oven-proof dish with sugar. Add water and grill for 5 minutes in the oven.
  • Add mint and ginger and let the mixture cool.
  • Put chia seeds in 4 glasses and divide baked rhubarb and almonds on top. Serve immediately.

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?
We find that baked rhubarb with ginger and mint is the perfect topping! Combined, they deliver a wide range of flavours to the creamy porridge that all help create the tastiest of breakfasts or afternoon snacks. The rhubarb is naturally tart but has a slight sweetness to it when baked. The mint and ginger inject a spike of freshness and heat that work well as a topping on this sweet and creamy lactose-free chia porridge.
How many chia seeds to overnight porridge?
For four servings of this delicious recipe, three tablespoons of seeds should be enough to create a beautiful batch of creamy lactose-free chia porridge. Adding more would result in a thicker consistency, but feel free to experiment to find your favourite amount and thickness!
How long will lactose-free overnight chia porridge last?
Stored in an airtight container, the porridge will last for up to 3-5 days, although you might need to add more yogurt for the texture to loosen a bit after a few days. The baked rhubarb will also last 3-5 days in the fridge, although it might soften slightly with time.


Chia porridge
Lactose-free whole milk
200 ml
Lactose-free yogurt
200 g
Chia seeds
3 tbsp
1 tbsp
Vanilla sugar
1 tsp
Baked rhubarb
Rhubarb in small pieces
200 g
2 tbsp
50 ml
Finely grated fresh ginger
1 tsp
Finely chopped fresh mint
2 tbsp
To serve
25 g

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.