You'd never guess there are vegetables hiding in this pretty pink Beet Strawberry Chia Pudding! A satisfying breakfast or snack that's vegan & gluten-free.
Beet Strawberry Chia Pudding Recipe
Recipe type: Breakfast
Prep time: 5 mins
Total time: 5 mins
Serves: 2
Ingredients:
- ½ cup chia seeds
- 2¼ cups non-dairy milk*
- ½ cup strawberries (fresh or frozen)
- ½ cup beets, cubed and steamed
- 1 teaspoon vanilla extract
- ½ - 1 tablespoon maple syrup (optional)
- Optional toppings: berries, nuts/seeds, coconut flakes, granola
Directions:
- In a medium bowl, add chia seeds.
- In a blender or food processor, add non-dairy milk, strawberries, beets, and vanilla. Blend until completely smooth.
- Slowly pour the liquid mixture into the bowl with the chia seeds while stirring. Stir until throughly mixed.
- Place in the fridge and let it sit overnight, or at least 4-5 hours.
- When ready to eat, stir in maple syrup; top with desired toppings such as strawberries, flaxseeds, coconut, or granola.
