Anyone else always looking for breakfast options that are easy to prepare and keep well in the fridge?
Make this chia pudding on a Sunday and it'll last you and your little one several days at least!
6 tbsp chia seeds
450ml unsweetened coconut, almond or cashew milk
1/2 tsp vanilla extract
In a large container, mix the first 3 ingredients until well-combined. Allow to set in fridge for at least 1-2 hours, or ideally overnight. The mix should be thick, not liquidy. If it's not thick, add more chia seeds and let set a further 30 minutes.
When ready to serve, heat sweet potato, beetroot & date mix according to instructions on back of pack. Tip into blender with a dash of water or milk and whizz until a smooth consistency is reached.
Spoon some chia pudding into a small bowl and add the beetroot mixture on top. Enjoy!