Gingerbread Chia Pudding

An easy and festive holiday recipe for gingerbread chia pudding! Get the taste of everyone’s favorite Christmas cookie with the benefits and heartiness of chia seeds in this delicious breakfast or snack recipe.

This is one of the OG recipes on my blog! I originally shared this in 2013 when I was 24 years old and living with my parents. I had just moved back to Toronto from NYC and couldn’t justify signing a lease when I didn’t have a paying job! 

This recipe came about when I had the freedom to experiment with whatever ingredients my parents stocked the house with. The end result is festive, filling and quite tasty if I do say so myself. 

But oh how life has changed since then! About a month after this gingerbread chia pudding was originally published, I moved out of my parent’s basement and into an apartment in downtown Toronto with C. 4 years later we moved to San Francisco and 4 years after that we moved to Minneapolis! Now here I am reshooting and resharing the same recipe but this time I’m in my 30s, living with my husband and TWO dogs (a dream!) in our first home. But somethings stay the same….like this delicious recipe for gingerbread chia seed pudding!

Gingerbread Chia Pudding Ingredients

• Unsweetened non-dairy milk – you’ve got options here! I like a combo of almond and oat but coconut, soy, hemp or rice milk all work great!
• Chia seeds
• Molasses
• Maple Syrup – adjust this to preferred preference!
• Dried ginger – you can also use fresh, minced ginger – just double the amount!
• Cinnamon
• Ground cloves
• Vanilla extract

How to Make Chia Pudding

It doesn’t get much easier than this! All you need is a little time and patience to make this recipe. 

STEP 1: Combine all ingredients in a mason jar or airtight container. Shake or stir well to combine. 

STEP 2: Place in the refrigerator overnight or for at least 6 hours. Serve cold with toppings of choice.

Chia Pudding Tips

This is a super simple recipe but if it’s not turning out how you’d like it to, here are some tips!

• There are two main types of chia seeds (white and black) but from my experience, both work great for chia pudding! If your chia seeds aren’t absorbing super well, you may want to see how old your chia seeds are… might be time to buy some fresh ones!
• Make sure you really mix everything well – either by shaking vigorously or by stirring to make sure you break up all of the clumps. This will make sure that all of the seeds absorb liquid and you don’t have any crunchy seeds in the morning!
• If you like thicker chia pudding, use thicker milk like a full-fat coconut milk.

Gingerbread Chia Pudding Toppings

This gingerbread chia pudding is super flavorful on it’s own but I always love adding toppings! Here are some ideas:

• Chopped nuts
• Chocolate drizzle or chocolate chips
• Nut butter drizzle
• Fruit – berries, chopped banana or pomegranate are calling my name!
• Coconut whipped cream
• My personal favorite: crumbled gingerbread cookies!

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Like this post? Here are other chia pudding recipes to try:

• Mango Coconut Chia Pudding
• Very Berry Chia Pudding
• Vanilla Bean Chia Pudding
• Lemon Raspberry Chia Pudding