Chia pudding has been my staple for a few years. The fact is, it’s just so simple to make: just a couple of tablespoon of chia seeds in a cup of plant milk the night before. That’s it! In the past years, I have been experimenting my chia pudding with some dried superfood powder, adding no only nutrients but also a dash of vibrant color. I’ve tried some strange-tasting powder into my pudding, like spirulina (please don’t try!); some work, some don’t. The powder that works (and looks) the best, is beetroot powder!
Breakfast Chia Pudding with Beetroot Powder
- 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
- 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.