This pink chia pudding is not just a pretty pudding to look at. Made with just 6 ingredients, this Pink Chia Pudding Recipe results in an easy, dairy-free breakfast or dessert, with a hefty nutrition punch.

Spring is right around the corner here in Georgia, and that means it’s almost time for cold breakfasts and desserts like this pink chia pudding.

If you happen to love chia pudding, then this one is well worth a try. It is a pretty shade of pink and a fun way to get a generous dose of nutrition in.

What are the ingredients needed to make this pink chia pudding?

This pink chia pudding is a delicious blend of:

1. Fresh beets,
2. Fresh ginger,
3. Maple syrup,
4. Vanilla extract
5. Black chia seeds or white chia seeds, and
6. Almond milk.

Substitutions

I used fresh beetroot in this recipe. Beets are easily available in most grocery stores so I usually have a bunch in my fridge at most times. However, if you cannot seem to find fresh beets near you, then powdered beetroot can be used in this recipe. And, powdered beets can easily be found on Amazon. By the way, if you buy beets by the bunch for this recipe, then save the beet greens and make this easy beet greens sauté with them.

Fresh ginger imparts such an amazing flavor to this recipe that I would strongly urge you to refrain from using powdered ginger instead of fresh ginger.

While I used maple syrup in this, please feel free to use any sweetener you prefer. While maple syrup has a distinct flavor that marries well with beets and ginger, it can be replaced with honey, any zero-calorie sweetener, agave, or granulated sugar.

Vanilla extract is probably the only ingredient that could probably be left off. If you have it, then please add some for an extra flavor boost. However, if you do not have vanilla extract on hand, no worries. This pink chia pudding would be delicious without it too.

I used almond milk in this recipe as I am lactose intolerant, and it is my favorite dairy-free milk option. However, you can use oat milk, coconut milk, soy milk, cow milk or your favorite nut milk, though I would not recommend pistachio milk as a substitution as the resulting color might resemble mud.

Is chia pudding actually good for you?

Chia seeds are said to be packed with antioxidants, fiber, polyphenols, omega-3s, and minerals such as calcium, iron, magnesium, and zinc. Pair these with the folate, fiber, nitrates, and antioxidants in beets and you have one heck of a healthy breakfast or dessert here!

Can you reap the rewards of beets even if you are not a fan of how they taste?

Well, the method I used to make this beet and ginger chia pudding results in a treat that does not taste overpoweringly of beets.
Yes, I do use raw beetroot in this recipe. However, I add grated raw beets to almond milk, and after a whole lot of mixing, I strain the beet “shards” out. Thus, the beet “juice” lends its benefits to the almond milk, and that is used to hydrate the chia seeds.

What happens if you eat chia pudding everyday?

I must profess my answer to this question by saying I am not a nutritionist or dietitian. However, I do believe that yes, it is ok to enjoy chia pudding, in moderation, daily. And, several sources seem to agree. After all, chia seeds, do have a plethora of nutritional benefits as I mentioned above.

However, as chia seeds are packed with fiber, I would strongly suggest that should you choose to enjoy a chia pudding daily, make sure you are consuming an adequate amount of water. I mention this as, from stories I have been told, too much fiber without an adequate amount of liquid can lead to many “stomach issues.”

What if you don’t like the texture of chia pudding?

Chia pudding, like beets, seems to have garnered a strong response. In my very limited experience, people seem to either love chia pudding or despise it. And, the latter seems to happen mostly because of the texture of chia pudding.

With that said, I have found that blending chia pudding leads to a smoother chia pudding that is well received by chia-texture-dislikers.

While I didn’t blend this pink chia pudding, I did blend this Papaya Chia Pudding. In addition to being smoother, another benefit of blending chia pudding is that you do not have to wait 3-4 hours for the chia seeds to absorb the liquid and be ready to enjoy. Blended chia pudding is ready to enjoy within minutes, a little longer if you want it chilled.

How do you serve this beet ginger chia pudding?

This treat can be served topped with strawberries, blueberries, raspberries, nuts, coconut yogurt or Greek yogurt, or any of your favourite toppings.

How long can you store this pink chia pudding?

This pink chia pudding can be stored in an airtight container, in the refrigerator, for up to a week.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Pink Chia Pudding

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Additional Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 2

Author: Shashi

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This pink chia pudding is not just a pretty pudding to look at. Made with just 6 ingredients, this Pink Chia Pudding Recipe results in an easy, dairy-free breakfast or dessert, with a hefty nutrition punch.

Ingredients

• 3 tablespoons fresh beetroot 1/2 a small beet approximately
• 1 teaspoon fresh ginger
• 1/4 cup black chia seeds or white chia seeds
• 1 cup almond milk
• 2 tablespoons maple syrup or more for taste
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Get Recipe Ingredients

Instructions

• First off, rinse off the beetroot bulb. Then, peel the skin. Using a microplane grater, grate the beetroot bulb to yield 3 tablespoons of beets.
• Add the grated beets to the almond milk in a glass or mason jar. Then, let the beets "steep" in the milk for 5 minutes. Mix the mixture well.
• After that, using a strainer, strain the beet milk mixture into a large bowl.
• Then, peel the ginger and grate this to yield 1 teaspoon. Add the grated ginger to the bowl with the beet milk mixture.
• Add in the maple syrup, the chia seeds, and the vanilla extract, and mix well.
• Cover this and set this in the refrigerator for 4 hours at least, or overnight.
• When ready, uncover the container, mix the pink chia pudding, and divide between two serving bowls.
• Serve topped with your favorite nuts, fruits, and coconut yogurt or dairy-free whipped topping.

Notes

If you like a smooth chia pudding and want to cut down on the chilling time on this pink chia pudding, then after you mix all the ingredients together (step 5) add the mixture to a blender and pulse/blend for 5–10 seconds, so this pudding is smooth, much like I did when I made this papaya chia pudding. You can enjoy this blended pink chia pudding immediately or chill for about 20 minutes and serve it with your favourite toppings.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 188mg | Fiber: 9g | Sugar: 17g

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