Chia yogurt, watermelon and peach salad, with fresh mint leaves

There is much to say about slow breakfasts, the kind where you take the time to construct a composed morning bite that is brimming with the inspiration of the season. There is even more to be said for ones that can be made in parts ahead of time and assembled at whim to recreate the feeling of slow inspired living.

Today's breakfast ideas are of the latter. Components made as you will and then layered the morning of for a spectacular indulgence in self! :)

Layered Chia Pudding

with Rhubarb-Strawberry Compote, Homemade Granola and Fresh Peaches

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Rhubarb-Strawberry Compote

Picked at the peak of the season, this compote needs no added sugar and suffices to be sweet and delightful from the natural sugars in the berries balanced with the mild tartness of ripe red rhubarb. If your fruit is a bit under-ripe or early season, you can add a touch of sugar. Make in bulk in season and store in the fridge. They last for several weeks stored in a sealed jar.

4 stalks of rhubarb, diced into 1 inch pieces

1 pint strawberries, halved

1/2 lemon, juiced

Add the fruits and lemon juice to a heavy bottomed pan, bring then to a quick boil.

Reduce heat and simmer for two minutes.

While still hot, transfer to a sterilized glass jar and seal. Store in the fridge.

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Breakfast Chia Parfait

{makes 2 parfaits}

3/4 cup almond milk

2 tsp honey

3 T chia seeds

1/4 cup homemade coconut granola

1/2 ripe peach, sliced thin

3-4 T rhubarb-berry compote from above

honey, optional

The previous night, stir the honey into the almond milk.

Add the chia seeds and keep stirring until evenly incorporated. They tend to settle at the bottom, so make sure to stir well. If it looks stubborn, stir once, rest for 30 minutes and stir again. Let it sit overnight to thicken.

The next morning, spoon the compote at the bottom of the glass. Divide the thickened chia pudding over it, arrange granola over and finish with peach slices. Drizzle with honey before serving if desired.