Here’s a healthy holiday recipe for you: Gingerbread Chia Pudding! Enjoy for breakfast or snack time for a light, healthy, gluten-free, and sweet vegan treat that will certainly put you in the Christmas spirit.
This one is dead easy to make, which is why I’ve labeled it newbie cook approved, and it can be prepared well in advance. Enjoy throughout the week for breakfast, or whenever you need a sweet pick-me-up. Certainly, you can feel good about what you’re noshing on during December with this Gingerbread Chia Pudding.
So, let me get right into how to make this festive chia pudding.
Gingerbread Chia Pudding
There ingredients for this recipe are plain and simple, you will need:
- chia seeds
- almond milk
- maple syrup
Doesn’t get much easier than that, amirite? And the steps to prepare are just as simple. Toss in a bowl, whisk to combine, and let the thickening begin.
How long does it take for chia pudding to thicken?
In general it’s best to wait at least 20-30 minutes. However, wait time really depends on how thick you like your chia pudding. The longer you wait the thicker your chia pudding will become.
My recommendation for optional chia pudding texture is to prepare the chia pudding the night before and let it thicken overnight. As a result you will have a perfectly thick and delicious chia pudding for breakfast in the morning. Alternatively, toss in a container for snack time at work.
How long can I keep chia pudding?
Certainly the best part about chia pudding is that it can be made in advance! Prepare overnight and enjoy a batch through the week for a quick breakfast or snack. Chia pudding will keep in the fridge for 3 days. Simply cover in an air tight container and keep in the fridge.
Now, if you notice over time that the chia pudding has become too thick just add splashes of almond milk and whisk with a fork to combine until you’ve reached desired texture.
Other recipes you might like
If you’re digging this Gingerbread Chia Pudding recipe, you might also like these:
- How to make easy chia pudding
- Chocolate mocha chia pudding
- Coconut chia pudding
- Matcha chia pudding
- Turmeric chia pudding
Shop my kitchen:
I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Gingerbread Chia Pudding. In addition, you can find more of my favourite kitchen items on the shop page.
(Commissions earned as an affiliate. I only recommend products I know and love).
This is the whisk I use to combine my chia pudding. You can also use a fork.
Glass mugs used in photo for chia pudding.
To sum it up, this is an easy, healthy, vegan and gluten-free chia pudding recipe that you can feel good about noshing on. Spiced with holiday flavours like ginger and cinnamon, it makes for a tasty and festive sweet treat. Most importantly you’ll feel good about reaching for this gingerbread chia pudding instead of another baked treat. Or, if you’re really in the holiday spirit, grab a ginger cookie, dip in chia pudding and enjoy!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Gingerbread Chia Pudding (V+GF)
- 1/4 cup chia seeds
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 1/2 cups almond milk
- 1 tbsp maple syrup
- 1/4 cup pomegranate seeds , for topping
- cacao nibs , to sprinkle
- coconut flakes , to sprinkle
- In a bowl combine chia seeds, ground ginger and cinnamon. Pour in almond milk and maple syrup. Whisk to combine. Let sit for 5 minutes and whisk again to remove any clumps. Cover and place in fridge for at least 30 minutes to set (the longer you wait the thicker it will become. See notes below).
- Remove chia pudding from fridge and whisk again. Pour into two cups and top with pomegranate seeds. Sprinkle with cacao nibs and coconut flakes.