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 one is dead easy to make, which is why I’ve labeled it newbie cook approved, and it can be prepared well in advance. Enjoy throughout the week for breakfast, 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.
Gingerbread Chia Pudding (V+GF)
- 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
- 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.
VEGAN – VEGETARIAN – WHEAT-FREE – DAIRY-FREE – SOY-FREE – RAW