Gingerbread Chia Pudding (V+GF)

A holiday inspired chia pudding recipe that's healthy, vegan and gluten-free. Enjoy for breakfast or snack time, and feel festive with this healthy treat.

Course Breakfast, Snack, Sweets

Cuisine gluten-free, vegan

Prep Time 5

Cook Time 30

Total Time 1 10

Servings people

Calories 83kcal

Author Hannah Sunderani

Ingredients

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

US Customary - Metric

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.

Nutrition