Here’s a healthy holiday recipe for you: Gingerbread Chia Pudding! Enjoy for breakfast or snack time for a light, healthy, gluten-free, and sweet vegan treat that will certainly put you in the Christmas spirit.
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. (If you haven’t checked out my recipe for how to make classic chia pudding with perfect ratios, I encourage you to do so!) 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.
So, let me get right into how to make this festive chia pudding.
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.
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.