Strawberry Banana Beet Chia Seed Pudding
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
Ingredients
Scale
- 1/2 cup chia seeds
- 2 cups coconut milk*
- 1/2 cup beets, steamed and cubed
- 1/2 cup strawberries, fresh or frozen
- 1 banana
- 1 tsp vanilla extract
- 1 tsp maple syrup
Instructions
- In a bowl, add chia seeds.
- In a blender or food processor, add coconut milk, beets, strawberries, banana, and vanilla extract. Blend until smooth.
- While stirring, slowly pour the mixture in the bowl with the chia seeds, until thoroughly mixed.
- Store in fridge overnight or 4-6 hours.
- When ready to eat, stir in maple syrup in individual servings. Top it with fruit, coconut flakes, granola, or any topping of choice.
- If you’re not a fan of banana, mango would be a delicious swap.
Notes
*For the coconut milk, I use a blend of almond and coconut milk from Earths Own So Nice. You can add any non-dairy milk of choice.
The pudding will keep in the fridge up to 5 days. I like to whip up a batch on Sunday night and I’m set for the week!