Beet Strawberry Chia Pudding
This Beet Strawberry Chia Pudding is a creamy, colorful blend of sweet strawberries, earthy beetroot, and nutrient-packed chia seeds. It’s a no-cook, vegan, gluten-free recipe loaded with fiber, antioxidants, omega-3s, and natural sweetness. The beets add a stunning pink hue and a subtle flavor, while the strawberries make it fresh and fruity.
Time:
Prep Time: 10 minutes
Chill Time: 2–4 hours (or overnight)
Total Time: ~10 minutes active + chill time
Ingredients:
1 small cooked beet, peeled and chopped (about 1/3 cup)
1 cup fresh or frozen strawberries (hulled)
1–1¼ cups plant milk (almond, oat, coconut, etc.)
1–2 tablespoons maple syrup (or honey/agave, to taste)
1/4 teaspoon cinnamon (optional)
1/4 cup chia seeds
Instructions:
1. Blend the Base:
In a blender, combine beet, strawberries, plant milk, maple syrup, vanilla, and cinnamon.
Blend until completely smooth.
2. Add Chia Seeds:
Pour the blended mixture into a bowl or jar.
Stir in the chia seeds thoroughly, making sure they’re evenly distributed.
3. Chill & Thicken:
Let sit for 10 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours (or overnight) to let the pudding thicken.
4. Serve:
Stir once more before serving.
Top with sliced strawberries, banana, coconut flakes, granola, or nuts if desired.
Notes & Tips:
Cooked Beets: You can roast, steam, or boil beets beforehand. Pre-cooked beets from the store also work great.
Smooth Texture Tip: For a smoother pudding, blend everything including chia seeds, then refrigerate.
Meal Prep Friendly: Store in jars for up to 4–5 days in the fridge.
Make it a Parfait: Layer with yogurt or granola for a beautiful breakfast parfait.
Frequently asked questions FAQs:
Q: Can I use raw beets?
A: It’s best to use cooked beets to ensure a soft texture and milder flavor. Raw beets are earthy and may be harder to digest.
Q: Can I skip the strawberries?
A: Yes, substitute with raspberries, blueberries, or banana for a different fruit flavor.
Q: How do I make it creamier?
A: Use full-fat coconut milk or add a dollop of yogurt (dairy or non-dairy) when serving.
Q: Is it kid-friendly?
A: Absolutely! It’s naturally sweet, pretty in color, and packed with nutrients.
Q: Can I freeze chia pudding?
A: It’s possible, but texture may change slightly. Thaw overnight in the fridge and stir before eating.
Nutritional Information
Calories: 180–220
Protein: 5–6g
Carbohydrates: 25–30g
Sugars: 10–12g (from fruit and syrup)
Fiber: 8–10g
Fat: 7–9g (mostly from chia seeds)
Omega-3s: ~3000mg
Iron: ~10% DV
Vitamin C: ~40% DV