Pink Chia Pudding Recipe – Savory Spin

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.

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.

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.

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!

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.

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.”

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.

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

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!