20-Minute Gingerbread Chia Pudding

Dec 10, 2019 (Last updated Apr 6, 2026) by Hannah Sunderani

Here’s a wholesome holiday recipe for you: Gingerbread Chia Pudding! Enjoy for breakfast or snack time for a light, gluten-free, and vegan treat that will certainly put you in the Christmas spirit.

This gingerbread chia pudding is made with almond milk with festive spices like ginger and cinnamon. I like to top with crunchy pomegranate, cacao nibs or shredded coconut.

This gingerbread version is full of holiday spice to feel festive first thing in the morning, 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.

This recipe is so easy to make, which is why I’ve labeled it newbie cook approved, and it can be prepared well in advance.

So, let me tell you exactly how to make how to make this festive chia pudding below.

Save this recipe

Get this recipe sent to your inbox, plus get new recipes each week! 💌

Please enable JavaScript in your browser to complete this form.

URL Title Email

Email *

SAVE

GF

20-Minute Gingerbread Chia Pudding

5 from 1 vote

By Hannah Sunderani

A holiday inspired chia pudding recipe that's wholesome, vegan and gluten-free. Made with almond milk, and festive spices like ginger and cinnamon. Enjoy for breakfast or snack time, and feel festive with this nourishing treat.

Print Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Serves 2 people

Ingredients 

US CustomaryMetric

 

1x2x3x

• 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

Save this recipe

Get this recipe sent to your inbox, plus get new recipes each week!

Please enable JavaScript in your browser to complete this form.

Email *

Title Post Email

SAVE

Instructions

• 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.

Notes

Chia pudding will keep in fridge for up to three days.

It’s recommended to wait at least 30 minutes before eating, but the longer you wait the thicker it will become. I like to prepare my chia pudding the evening before and let it set in fridge overnight.

If chia pudding is too thick for your desired texture add splashes more almond milk and whisk to combine until you’ve reached desired texture.

Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 68mg | Potassium: 104mg | Fiber: 4g | Sugar: 5g

DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?

• Fall
• Holiday