Gingerbread Chia Pudding: Cozy Holiday Bliss Awaits

This Gingerbread Chia Pudding offers a cozy, spiced twist on traditional flavors, making it a perfect gluten-free breakfast or dessert option.

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Prep Time 10

Chill Time 2

Total Time 2 10

Servings: 4 bowls

Course: Breakfast

Cuisine: American, Holiday

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Unsweetened Almond Milk Can substitute with any milk of your choice.
1/2 cup Chia Seeds Ensure they’re fresh for the best results.
4 tablespoons Molasses Dark brown sugar can be a substitute (increase to 2 tbsp).
2 tablespoons Maple Syrup Adjust to taste based on your preference.

For the Spices

1 teaspoon Ground Cinnamon Feel free to swap with ground cloves or allspice for something different.
1 teaspoon Ground Ginger Adjust based on how spicy you like it.
1 pinch Nutmeg Be careful not to overdo it!
1 teaspoon Vanilla Extract Optional, but recommended for extra sweetness.
1 pinch Salt Balances all those flavors!

Equipment

Medium-sized bowl or jar

Method

Preparation Steps

In a medium-sized bowl or jar, whisk together the almond milk, molasses, maple syrup, vanilla extract, and spices until smooth and well-combined.
Add chia seeds to the milk mixture. Stir thoroughly to distribute evenly and allow to sit for about 5 minutes.
Cover tightly and chill in the refrigerator for at least 2 hours, preferably overnight.
Once thickened, stir gently and serve in bowls, topping with coconut whipped cream, granola, or fresh fruit.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 10gSugar: 8gVitamin A: 100IUCalcium: 300mgIron: 1mg

Notes

For best results, ensure chia seeds are fresh and allow pudding to chill overnight for optimal texture. Adjust sweetness to taste before chilling.

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