Introduction

This Gingerbread Chia Pudding is a cozy, spiced breakfast that captures the warm flavors of the holiday season without the sugar crash. It’s easy to prepare ahead and perfect for a nourishing start to your day.

The image shows a glass jar filled with light brown chia pudding that has a speckled texture, taking up most of the jar. On top, there is a thick layer of white whipped cream dusted with light brown cinnamon powder. Small pieces of chopped nuts, like walnuts and almonds, are scattered over the whipped cream, and a small gingerbread cookie shaped like a person is stuck into the whipped cream at the back edge of the jar. The jar is placed on a soft light beige cloth with a gold spoon next to it, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup chia seeds
2 cups unsweetened almond milk (or milk of choice)
2 tablespoons molasses (unsulfured)
1–2 tablespoons maple syrup (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
Pinch of salt

Instructions

Step 1: In a medium mixing bowl, whisk together almond milk, molasses, maple syrup, vanilla extract, ground ginger, cinnamon, cloves, and a pinch of salt until smooth and well combined.
Step 2: Stir in the chia seeds. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
Step 3: Before serving, give the pudding a good stir. Spoon into bowls or jars and top with optional toppings such as coconut whipped cream, crushed pecans or walnuts, extra cinnamon or nutmeg, a mini gingerbread cookie, or raisins.

Tips & Variations

Use unsulfured molasses for the best authentic gingerbread flavor.
Whisk well and stir again after 10 minutes to prevent clumping.
Adjust the spices and sweetness to your taste before chilling.
Warm the pudding gently for a comforting, oatmeal-like experience.
Top with nuts or granola for added crunch and texture.
For a nut-free version, use oat or rice milk and omit nut toppings.
If you don’t have molasses, substitute with maple syrup plus a pinch of allspice.
Add mashed banana or vanilla creamer for a sweeter pudding.
Boost protein by stirring in vanilla protein powder or Greek yogurt.
Mix in dried cranberries or a swirl of almond butter for festive flavor.

Storage

Store gingerbread chia pudding in airtight jars in the refrigerator for up to 5 days. Stir well before serving. You can warm it gently in the microwave or on the stove if you prefer a warm version. Keep toppings like whipped cream or nuts separate and add just before eating for best texture.

How to Serve

A clear glass jar filled with a light brown chia pudding, showing the small, textured chia seeds throughout. On top is a thick, swirled layer of white whipped cream sprinkled with a light dusting of cinnamon. Scattered chopped nuts, including pecans and almonds, sit on the whipped cream. A small brown gingerbread cookie shaped like a person is tucked into the whipped cream at the back of the jar. The jar is placed on a soft light beige cloth, with a shiny gold spoon lying beside it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses?

Blackstrap molasses is much stronger and more bitter than regular molasses. For best results and authentic flavor, use regular unsulfured molasses.

Can I serve it warm?

Yes! Gently warm the pudding on the stovetop or in the microwave before topping for a cozy variation.

Gingerbread Chia Pudding Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

This Gingerbread Chia Pudding is a festive and nutritious plant-based breakfast that combines the rich, warming flavors of traditional gingerbread with the wholesome texture of chia seeds. Made with almond milk, molasses, and a blend of holiday spices, this easy no-cook pudding is perfect for busy mornings or cozy nights. It can be enjoyed chilled or gently warmed and topped with your favorite crunchy or creamy toppings for a delightful seasonal treat.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

Chia Pudding Base

½ cup chia seeds
2 cups unsweetened almond milk (or milk of choice)
2 tablespoons unsulfured molasses
1–2 tablespoons maple syrup (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
Pinch of salt

Optional Toppings

Coconut whipped cream
Crushed pecans or walnuts
Extra cinnamon or nutmeg
Mini or crumbled gingerbread cookie
Raisins or chopped dates

Instructions

Mix the Base: In a medium mixing bowl, whisk together the almond milk, unsulfured molasses, maple syrup, vanilla extract, ground ginger, cinnamon, ground cloves, and a pinch of salt until smooth and well combined. This flavorful mixture forms the gingerbread spiced liquid base for the pudding.
Add the Chia Seeds: Stir in the chia seeds thoroughly to distribute them evenly. Let the mixture rest for 10 minutes, then stir again to break up any clumps that may have formed. Cover the bowl or transfer the mixture to airtight containers and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Serve and Enjoy: Before serving, give the pudding a good stir to ensure an even texture. Spoon the pudding into bowls or jars and top with your choice of optional toppings such as coconut whipped cream, crushed nuts, a sprinkle of cinnamon or nutmeg, or pieces of gingerbread cookies. Enjoy chilled or warmed gently on the stovetop or microwave for a comforting twist.

Notes

Use unsulfured molasses for the best authentic gingerbread flavor.
Whisk well initially and stir again after 10 minutes to prevent chia seed clumping.
Adjust sweetness and spices to your taste before chilling.
Warming the pudding creates a cozy, oatmeal-like experience.
Add crunch with nuts or granola just before serving for texture contrast.
Store pudding in airtight containers in the fridge up to 5 days.
Add toppings right before eating to maintain their texture.
For nut-free version, substitute almond milk with oat or rice milk and omit nut toppings.
To increase protein, consider mixing in vanilla protein powder or Greek yogurt.

Keywords: gingerbread chia pudding, vegan breakfast, chia seed pudding, holiday breakfast, healthy pudding, molasses pudding, spiced chia pudding, plant-based pudding