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Breakfast Chia Pudding with Beetroot Powder

Servings: 1
Author: Gloria Tsang, RD


  • 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.