Combine the chia seeds, cinnamon and beetroot powder in a medium bowl. Mix well.
Add the milk, maple syrup and vanilla and mix well. Let sit for 5 minutes. Mix again and then transfer to two small resealable containers or jars and let rest in the fridge overnight or a minimum of 1 hour.
Stir before serving and top with yogurt (optional)
Storage:This chia seed pudding recipe can be stored in the fridge for up to 5 days in a tightly sealed container.