Can I convince you to eat something with beets for breakfast? If it looks like this, absolutely!
I’ve mentioned this before, but my childhood was filled with beets. We would go to the amish market whenever we visited my aunt. My mom would pick up a GALLON of pickled beets. Between the five of us, they lasted MAYBE two weeks.
That always led to some very interesting discussions about number 1 and number 2, if you catch my drift.
I am so excited because I have made chia pudding before, but it is a total game changer with adding some mashed banana. Since rediscovering the mashed banana trick, I’ve pretty much abandoned my maple sweetened recipe because the puree adds a luscious touch that just can’t be achieved with liquid sweetener.
Plus, when I leave chia pudding overnight with the liquid sweetener, it ends up tasting weird. Maybe that is just me.
If you don’t have an extra ripe banana and are craving the heck out of some chia pudding, you can use this recipe, instead. If you don’t have beet powder, don’t worry! Omit it or replace it with your favorite whole food powder. If you are a golden milk latte person, I love blending this golden milk latte mix in there. Also, I have loved raw cacao powder, by the way. Plus how can you go wrong with chocolate and banana?
There is no better combo.
I followed Izy’s method for making the stovetop granola so if you’re down with butter and honey, you may like that one. I also love this granola recipe on top, if you have a bit of extra time. If you’re in a hurry and want to eat the banana pudding sooner rather than later, you can eat it so long as its been chilling in the fridge for about 2 hours. However, I recommend letting it thicken overnight.
This is the recipe I live on during the school year, even in winter. It is filling, satisfying, and freaking delicious. All of my non-negotiables when it comes to breakfast!
Yields 1 breakfast or 2 snacks
5 minPrep Time
4 hrCook Time
4 hr, 5 Total Time
- 1 cup nondairy milk
- 2 tablespoons favorite yogurt, dairy or nondairy
- pinch pink salt
- 1/4-1/2 banana, mashed
- 1 tablespoon beet powder
- 1/4 cup chia seeds
- nut butter
- sliced almonds
In a large bowl or mason jar, blend together nondairy milk, yogurt, pink salt, banana, and beet powder. Stir in chia seeds until completely covered in liquid. Allow to sit at room temperature for 5 minutes, then stir again. Place in the refrigerator and allow to sit for at least 4 hours, preferably overnight.
In the morning, spoon out chia pudding into a bowl. Top with raspberries, granola, nut butter, almonds, and extra yogurt. EAT