Breakfast Chia Pudding with Beetroot powder

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 Seed Pudding with Beetroot Powder, providing 17 grams of protein per serving.

Breakfast Chia Seed Pudding with Beetroot Powder, providing 17 grams of protein per serving.

Breakfast Chia Pudding with Beetroot Powder

Servings: 1
Author: Gloria Tsang, RD

Ingredients

  • 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

Instructions

  • 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.

Nutritional Analysis:

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