Pretty in Pink Overnight Chia Pudding

This Pretty in Pink Overnight Chia Pudding is a colourful twist on your traditional chia seed pudding. Given a pink colour by the beetroot powder, this pudding is a delicious and filling breakfast or snack!

Chia pudding is one of my go-to easy breakfast recipes. Its thick silky texture almost makes you feel like you are eating a great dessert for breakfast. Add your favourite toppings to dress it up and this recipe will easily become one of your favourites.

It is another recipe that is best made ahead of time. If you have been following me for a bit, you will know how much of a fan I am of meal prep and make-ahead breakfasts like these easy baked ham and cheese egg cups or strawberry rhubarb overnight oats.

I like to make these on a Sunday night and then have a few for the busy morning ahead. When I make snacks and breakfasts like these in advance, it is so much easier to stay on track vs. grabbing some Corn Pops (my nemesis) or lunging into a bag of cookies…cookies do taste amazing dipped in coffee… but better not to be tempted!

Star Ingredients

• Almond Milk – Or substitute any non-dairy milk of your choice.
• Chia Seeds – This is the key ingredient to getting that thick texture. They have almost no flavour so not only are perfect for making pudding but they are easy to pair with your favourite breakfast flavours… like chocolate chia pudding or vanilla with berries.
• Beetroot Powder – Adds a beautiful pink hue.

Step-By-Step Instructions

1. In a medium bowl mix the chia seeds, beetroot powder and cinnamon until combined.
2. Add the almond milk or whatever milk you plan to use vanilla and maple syrup. Mix well. It should turn a nice pink colour because of the beetroot powder.

3. Let it sit for about 5 minutes. When chia seeds are added to liquid after a few minutes the outside membrane expands and turns jelly-like. This is what gives the chia pudding its smooth pudding-like texture.
4. After a few minutes give those chia seeds another stir. Using a fork to stir them up works best because it acts like a little whisk to lift the chia seeds from the bottom of the bowl and disperse them better which avoids clumping.

5. The chia seeds should have expanded leaving a smoother looking mixture. From here just split up the mixture between 2 small resealable cups and place in the fridge overnight.
6. The next morning the chia pudding should be thicker to the point where when tipped in the cup it won’t run out. Kinda like a thick pudding.
7. Then top with some of your favourite yogurt et voila… a delicious breakfast that isn’t just super pretty to look at but one that will keep you full and looking forward to breakfast the next day too!

Why is My Chia Pudding Runny?

If you find yours is too runny, just add in another teaspoon or so of chia, stir, and let sit for a few more minutes. Then top with some of your favourite yogurt et voila… a delicious breakfast that isn’t just super pretty to look at but one that will keep you full and looking forward to breakfast the next day too!

What is beetroot powder?

Beetroot powder is just what it sounds like. Beets that have been dehydrated and then finely ground. What is great about beetroot powder it doesn’t require you to have to roast or peel beets to get the benefits of them making it super easy to work with.

Does this chia pudding recipe have to sit overnight?

No. You can make this much faster! It doesn’t take very long for the chia seeds to thicken so even letting them rest in the fridge for 1-2 hours will do making these great for a mid-afternoon snack.

How long does Chia pudding last for?

Chia pudding can last for up to 5 days in the fridge when sealed tightly. Before eating though I like to give it a good stir so it isn’t clumping. The longer it sits just like pudding the more solid it becomes.

More Easy Breakfasts

• Pumpkin Pie Overnight Oats
• Feta and Spinach Frittata
• Warm Apple N’Oatmeal