Gingerbread Chia Pudding Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/gingerbread-chia-pudding-recipe/
