We love this gingerbread chia seed pudding.
And we love chia seeds…
…especially when they’re made into pudding (you can eat this as a snack, breakfast or dessert).
Why chia seeds?
Because they’re LOADED with healthful fiber- soluble fiber (a special type of fiber that’s extra good for digestion and good for your heart).
Why this recipe?
Chia seed pudding has been all the rage for a while, so for this season, we decided to put a holiday spin on it… and gingerbread is definitely one of my favorite holiday flavors; I love all of the spices and the perfect balance of spicy and sweet.
Chia seeds are also a source of the plant-based form of omega-3 fatty acids as well as fiber and a variety of important minerals (calcium magnesum etc). So with chia seed pudding, you’re getting a delicious treat while also giving your body a ton of great nutrition- as well as some calcium, magnesium and other minerals too (hello bone health).
Did you know that molasses is what gives gingerbread its unique flavor? This means that it is a crucial ingredient in all gingerbread recipes and should not be substituted for any other sweetener. Molasses is also a great source of antioxidants as well.
If you want to tweak this recipe we suggest making it with chocolate and peppermint instead.
Enjoy this recipe!
Gingerbread Chia Seed Pudding
- 1/4 cup chia seeds
- 1 cup unsweetened vanilla almond or hemp or coconut milk
- 1 Tbsp molasses
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- pinch allspice
- Add all ingredients to a small blender (such as Magic Bullet or Vitamix) (if you dont have a blender add all ingredients to jar and whisk together well until evenly combined)
- Blend until fully combined, making sure there are no clumps of chia seeds
- Let sit in the fridge for at least 1 hour, or overnight until seeds have gelled and the texture is thick