Gluten-Free Vegan Recipes / Raw Vegan Recipes / Vegan Breakfasts

Get Glowing Beetroot and Berry Chia Pots

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Last updated on August 28th, 2020 at 09:39 am

Does it get any prettier than these beetroot and berry chia pots?

single tumbler of beetroot and berry chia pudding with coconut yoghurt and fresh berries on a wooden tabletop

I am one of the millions who can be counted on to forgo a healthy breakfast for a giant jar of iced coffee. Stumbling around the kitchen at toddler o’clock in the morning trying not to trip over the elf or the Great Dane pup (she is super hard to see in the dark!), my sole mission is to find the kettle. I placate my inner health critic by eating the elf’s toast crusts. I know, I know, not good.

The planets align occasionally and I’m organised enough the night before, the night before the mayhem begins, to plan breakfast. Chia pots are a wonderful revelation. What did we do before chia? Eat porridge and toast like my 96 year-old grandmother who’s never eaten a chia seed in her life but, I digress. These beetroot and berry chia pots are a lovely sweet breakfast or snack AND they adhere to my sneaky ninja mission to get more veggies in to the elf’s diet. Win. 

Aren’t they pretty? Ruby red chia puddings nestled beneath creamy coconut yoghurt and a tumbling of fresh berries. Whoa, that was a Nigella moment.

Almost too pretty to eat, but not quite.

Beetroot and Berry Chia pots are delicately sweet with just enough tang from the fresh raspberries and blackberries to complement and slightly mute the earthiness of the beetroot. The kids will love the sweet puddle of berries without even guessing at the nutritional punch they are getting from the beets.

Nor will they care about  the wonderful antioxidants from the berries or the omega loaded chia goodness in each mouthful.  They’ll just know it tastes yum. Add a smidge of ginger and you’ve got the perfect start to the day. I love when being healthy tastes good, it’s just so much easier, isn’t it?

close up image of beetroot and berry chia pot with coconut yoghurt and fresh berries with a long handled spoon

I add coconut yoghurt to ours but it is lovely plain with a scattering of fresh berries. This recipe makes 3 serves, just enough for me, the husband and a tiny elf who has no idea she is being manipulated for her own good. I stand by my choices as a mother. Mostly. Enjoy xx

After more breakfast ideas? I think you’ll love these healthy brekkie treats:

Peanut Butter Overnight Oats with Sticky Granola

Mexican Chocolate Chia Pudding

Peanut Butter Apple Oats in a Jar

Almond Butter Granola with Maple

A front on image of three jars of berry chia pudding with coconut yoghurt and fresh berries

Get Glowing Beetroot and Berry Chia Pots

Does it get any prettier than these beetroot and berry chia pots? Get Glowing Beetroot and Berry Chia Pots are delicately sweet with just enough tang from the fresh raspberries and blackberries to complement and slightly mute the earthiness of the beetroot.
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Course: Breakfast
Prep Time: 10 minutes
Refrigeration Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 3
Calories: 200kcal
Author: Amanda Logan

Ingredients 

  • 1/2 cup beetroot I have used both cooked and raw
  • 1/2 cup fresh or frozen blackberries
  • 1/2 cup raspberries
  • 1/2 cup apple juice
  • 1/2 cup coconut water
  • Juice of half a lemon
  • 1/4 teaspoon grated ginger optional
  • 1/3 cup chia seeds
  • 1/2 cup coconut or regular yoghurt to serve
  • 1 cup fresh berries to serve

Instructions

  • Combine the blackberries, raspberries, apple juice, lemon juice, beetroot, ginger and coconut water in to a blender and blend until smooth.
  • Pour the chia seeds in to a bowl and pour the berry/beet mix over.
  • Stir gently to combine.
  • Pour evenly into glasses, jars or cups and pop in the fridge for a few hours or overnight.
  • Serve with a good dollop of yoghurt and fresh berries.

Nutrition

Calories: 200kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 453mg | Fiber: 12g | Sugar: 15g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

A front on image of three jars of berry chia pudding with coconut yoghurt and fresh berries with text

A close up image of three jars of berry chia pudding with coconut yoghurt and fresh berries with text

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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Aimee / Wallflower Girl's Kitchen
March 13, 2016 1:09 pm

Beautiful! Sounds delicious. And I love “nigella moments”

johnhackerblog
March 12, 2016 6:27 am

I must say I will try this one.

ebeccia1
ebeccia1
March 12, 2016 2:34 am

meant to say **and your photos** – gosh darn typos!

ebeccia1
ebeccia1
March 12, 2016 2:26 am

Girl these are SO pretty!! Love all the ingredients are your photos are so lovely as well 🙂

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