Pink Chia Puddings with Beetroot Powder
This post may contain affiliate links, please see our privacy policy for more information.
If you are looking for a beautiful way to add a touch of natural color to your breakfast or snack routine, then you will want to give these colorful Pink Chia Puddings a try. Colored naturally with homemade or store-bought beetroot powder, they are creamy, lightly sweet, and full of nourishing goodness.
Exploring the Recipe
It’s fun to play with your food! This recipe came about after looking for ways to utilize homemade beetroot powder from my over-abundant supply of beets from my garden. Creating a beautiful pink gradient in these puddings was exactly the giant dose of serotonin that I needed on a rainy morning. Beetroot powder is a favorite in my seasonal kitchen— it adds a soft pink hue without any artificial coloring, and its flavor is subtle, earthy, and gently sweet. These pink chia puddings are perfect for make-ahead breakfasts, spring gatherings, or simply add a bit of joy to your daily routine. Plus, kids love them!
why You’ll Love These Naturally Pink Chia Puddings
Naturally dyed with beetroot powder— no artificial colors needed!
Vegan, gluten-free, and dairy-free adaptable.
Quick and easy meal prep.
Whimsical and colorful for breakfast or a healthy snack.
Creamy and satisfying— a perfect substitute for ice cream!
Kid-approved! The beetroot powder doesn’t change the flavor.
Ingredients & Substitutions
Milk. Any kind of milk works; feel free to use non-dairy substitutes.
Yogurt. I like to use plain Greek yogurt for its thick, creamy texture. You can use any type of yogurt that you prefer, and vanilla yogurt is a yummy alternative! Feel free to use a dairy-free alternative.
Chia Seeds.
Maple Syrup. Or you can use agave or honey!
Beetroot Powder. You can use store-bought beetroot powder or learn to make your own!
Fresh Berries. Entirely optional, they are yummy for serving to add some healthy sweetness!
how to make Pink Chia Puddings
Mix the milk, yogurt, chia seeds, and sweetener
Store in the fridge overnight
Mix in the beetroot powder
Serve with fresh fruit
Step One: Wash and sanitize 2 quart jars with lids. In one quart size mason jar or large bowl, whisk together the milk, yogurt, chia seeds, and maple syrup. Whisk until well combined, about 2 minutes.
Step Two: Divide the pudding mixture between the 2 quart jars and close with the lids. Store the pudding in the refrigerator for at least 8 hours or overnight.
Step Three: In the morning, the chia seeds should have absorbed the liquid and become gelatinous, or jiggly. Set aside 4 pint size jars or parfait glasses to assemble your puddings later.
Step Four: To make the puddings with a pink gradient coloring, divide the pudding between 3 small bowls. Add the beetroot powder to 2 of the bowls, using more or less to create light and darker shades of pink. Alternately, you can simply mix the beetroot powder into all of the pudding for a solid pink color.
Step Five: Once your ideal shades have been achieved, pour the deepest pink color into the bottom of the parfait glasses, filling about 1/3 of the way full. Repeat this process with the lighter shade of pudding, followed by the white pudding.
Step Six: Top the pudding cups with fresh fruit like blueberries, raspberries, and sliced strawberries before serving. Otherwise, the puddings can be stored in the fridge, covered, and served later. They will last in the fridge for about 5 days.
tips for Making Chia Pudding
Stir twice during the first 10 to 15 minutes to prevent the seeds from clumping, though this isn’t necessary.
Use cold milk for the best consistency.
Adjust beet powder gradually to get the blush tones you prefer.
Add toppings just before serving to keep them fresh.
Store in individual jars in the fridge for an easy grab-and-go option.
Variations
Add a spoonful of flavored yogurt like vanilla or honey Greek yogurt for a sweet boost!
Stir in rosewater or lemon zest for floral brightness.
Mix with mashed raspberries to boost flavor and deepen the pink color.
Turn into a layered parfait with Lavender Almond Granola.
Serving Suggestions
Serve these chia puddings with beet powder in small glass parfait jars topped with fresh fruit, edible flowers, or a drizzle of honey. They’re lovely for a fun and healthy breakfast or spring brunch spreads alongside my Naturally Pink Cinnamon Rolls. You may even love them as a light finish to a fresh spring or summer lunch, or pack them in jars with lids for a garden picnic.
Storage Instructions
Store in airtight containers in the fridge for about 5 days.
Add toppings just before serving to keep the puddings as fresh as possible.
Not freezer-friendly— the texture will change when thawed.
Tools You’ll Need
Glass jars with lids, for storing overnight.
Small whisk or spoon.
Mixing bowl, optional.
Parfait Glasses, for serving.
Frequently Asked Questions
Does beetroot powder affect the flavor?
These puddings have a very mild, earthy flavor from the beet powder. It’s barely noticeable, but you can help reduce the earthy undertones with more sweetener like maple syrup or honey.
Can I use fresh beets instead of beet powder?
I don’t recommend using fresh beets, as pureed beets add moisture and will affect the texture and flavor of the final pudding.
Is this recipe vegan?
No, but you can make it vegan! Simply replace the dairy ingredient with non-dairy substitutes such as plant-based milk and yogurt.
How can I make my own beetroot powder?
Beetroot powder is made by thinly slicing beets, dehydrating, and then grinding into a fine powder. You can learn how to make your own beetroot powder in this post!
final thoughts
These Pink Chia Puddings naturally colored with beet powder are a lovely addition to any spring table or healthy breakfast routine. Easy to make, naturally beautiful, and nourishing— this is a sweet little snack that celebrates the garden and flow of the seasons. I hope you get as much happiness making these as I did!
xoxo Kayla
Pink Chia Puddings with Beetroot Powder
Naturally pink chia puddings made with beetroot powder—perfect for a healthy, beautiful, make-ahead breakfast.
Ingredients
- 2 cups (480 ml) milk, any kind
- 1/2 cup (120 ml) plain Greek yogurt
- 1/2 cup (750 g) chia seeds
- 1/4 cup (60 ml) maple syrup or agave syrup
- 4 to 6 teaspoons beetroot powder
- Fresh berries for serving such as blueberries, strawberries, or raspberries
Instructions
- Wash and sanitize 2 quart jars with lids. In one quart size mason jar or large bowl, whisk together the milk, yogurt, chia seeds, and maple syrup. Whisk until well combined, about 2 minutes.
- Divide the pudding mixture between the 2 quart jars and close with the lids. Store the pudding in the refrigerator for at least 8 hours or overnight.
- In the morning, the chia seeds should have absorbed the liquid and become gelatinous, or jiggly. Set aside 4 pint size jars or parfait glasses to assemble your puddings later.
- To make the puddings with a pink gradient coloring, divide the pudding between 3 small bowls. Add the beetroot powder to 2 of the bowls, using more or less to create light and darker shades of pink. Alternately, you can simply mix the beetroot powder into all of the pudding for a solid pink color.
- Once your ideal shades have been achieved, pour the deepest pink color into the bottom of the parfait glasses, filling about 1/3 of the way full. Repeat this process with the lighter shade of pudding, followed by the white pudding.
- Top the pudding cups with fresh fruit like blueberries, raspberries, and sliced strawberries before serving. Otherwise, the puddings can be stored in the fridge, covered, and served later. They will last in the fridge for about 5 days.
Nutrition Facts
Calories
260Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
