Gingerbread Chia Seed Pudding
It is funny to me how often I eat chia seed pudding now because I went years without eating it. Now I make it almost every week. I love chia seed pudding because it is simple to make, and can easily be customized. This gingerbread chia seed pudding is perfect for the holidays and so delicious. This chia seed pudding is a perfect vegan healthy breakfast or snack.
How healthy is this recipe?
This chia seed pudding is packed with fiber, healthy fats and protein. This is why it will make a great breakfast, it is so satiating and nutritious. To beef it up even more you could add fresh fruit.
How to make this recipe:
Like all chia seed puddings this recipe is simple. To make it, all you have to do is mix everything together and then refrigerate.
How to store this recipe:
This recipe can be stored in your fridge for up to 24 hours.
What can I sub in this recipe?
- Maple syrup can be subbed for honey
- Plant milk could probably be subbed with dairy milk
What you need for this recipe:
- chia seeds
- plant milk
- grated ginger
- nutmeg
- cinnamon
- molasses
- maple syrup
If you make this gingerbread chia seed pudding, please leave me a rating and review. This is the best way to support me!
Other chia seed pudding recipes to try:
Ingredients
- 1/4 cup chia seeds
- 1 cup plant milk
- 1/2 tsp grated ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp molasses
- 1 tbsp maple syrup
Instructions
- Add all ingredients to a cup or bowl and mix until combined.
- Refrigerate for at least 1 hour or up until 24 hours. After a few minutes of refrigeration mix again to prevent clumpiness.
- Top with your favorite toppings, I used yogurt and cacao nibs. Enjoy.
Find it online: https://avocadoskillet.com/gingerbread-chia-seed-pudding/