Breakfast Chia Pudding with Beetroot Powder
Servings: 1
Ingredients
- 200 mL Plant milk (I used soy milk)
- 3 tbsp Chia seeds
- 3 tsp Maple syrup (I added 1 tsp only)
- 3 tbsp Greek yogurt, plain
- 1.5 tsp Beetroot powder
- 1/2 cup Fresh berries
Instructions
- Mix chia seeds, your choice of plant milk, and maple syrup in a mason jar. Store in fridge overnight, or at least 4 hours.
- In the morning, mix in beetroot powder and yogurt. top with fresh berries. The final product will be all pink in color.
- If you have time and would like to prepare a pudding with 3 colors (like the one in my photo), skip step 2. Instead, divide the pudding into 3 parts. First, mix 1 part with 1 teaspoon of beetroot powder and 2 tablespoon of greek yogurt, place the mixture in the bottom layer of your serving bowl. Then for the middle layer, mix another part with 1 tablespoon of yogurt and 1/2 teaspoon of beet powder. Then for the last layer, don’t need to mix anything, just the original chia pudding. Serve with fresh berries.
Nutritional information calculated based on data from the following:
U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet:
https://fdc.nal.usda.gov/.