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.

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Looking for a healthier alternative to gingerbread cookies? Look no further than this gingerbread chia pudding! As someone who loves and has quite the history in “healthifying” recipes, I promise you won’t be disappointed by this delicious alternative.

Even better? This Gingerbread Chia Pudding can be enjoyed for breakfast, as a snack or even as dessert! It requires minimal ingredients and no baking so it’s time to grab you mixing bowl because this chia pudding awaits!

Ingredients Needed:

• 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 – you can use black or white chia seeds but I find black chia seeds to be the most absorbent and easily accesible.
• Molasses – It wouldn’t be gingerbread without molasses!
• Maple Syrup – adjust this to preferred preference!
• Dried ginger – you can also use fresh, minced ginger – just double the amount!
• Cinnamon + Ground cloves – to complete the gingerbread profile.
• Vanilla extract – just a small amount to give it that cookie flavor.

How to Make Gingerbread 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.

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!

More Chia Pudding Recipes:

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

Gingerbread Chia Pudding

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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.

• Author: Davida Lederle
• Prep Time: 5 mins
• Cook Time: 6 hours
• Total Time: 6 hours 5 mins
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Raw
• Diet: Vegan

Ingredients

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• 2 cups non-dairy milk (almond, oat, soy, hemp, rice etc…)
• 1/2 cup chia seeds
• 1 tsp molasses
• 1 tbsp maple syrup
• 1/2 tsp dried ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/2 tsp vanilla extract

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Instructions

1. Combine all ingredients in a mason jar or airtight container. Stir well.
2. Place in refrigerator overnight or for at least 6 hours.
3. Serve cold with toppings of choice.