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Gingerbread Chia Pudding (Dairy- & Gluten-Free)

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You can serve this Gingerbread Chia Pudding for breakfast, or it’s the perfect vegan and paleo meal or snack with its balance of fat, protein, and carbs.

Gingerbread Chia Pudding with cinnamon on top

The holidays are upon us and I wanted to share an easy snack recipe for this busy week.

The next two weeks are actually going to be fairly quiet for me, but I have so many projects and recipes currently in development. So, in that sense, life is staying busy. Oh yeah, and Alan and I just booked a trip to Hawaii for the 2nd week in January. We were both feeling blue when our beloved kitty died unexpectedly two weeks ago, so we did some retail therapy in the form of purchasing this vacation package. The trip will get us away from home for a week and who can be sad in Hawaii?

Back to my Gingerbread Chia Pudding. When I was developing this recipe, I was kind of confused how gingerbread differs from pumpkin pie spice. Turns out, it’s all about the ginger (ummmm, duh). I’m not super motivated to make or buy more specialty spice blends, so I just used my leftover pumpkin pie spice from the Thanksgiving holiday and just added an extra pinch of ginger.

By the way, this recipe was inspired by the Overnight Pumpkin Chia Pudding recipe I saw in the latest Paleo Magazine issue. Do you subscribe to this magazine? It’s soooooo amazing for recipe inspiration; you can subscribe here (affiliate link)!

And, here’s my recipe for the Gingerbread Chia Pudding:

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Gingerbread Chia Pudding with cinnamon on top

Gingerbread Chia Pudding (Vegan & Paleo)

★★★★★ 5 from 1 reviews
  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: No-bake
  • Cuisine: vegan, paleo
Print Recipe

Description

You can serve this Gingerbread Chia Pudding for breakfast, or it’s the perfect vegan and paleo meal or snack with its balance of fat, protein, and carbs.

Ingredients

  • 1 cup full-fat coconut milk
  • ½ cup water
  • ½ cup pumpkin or butternut squash puree
  • 2 tablespoons maple syrup or molasses
  • ¼ teaspoon pumpkin pie spice
  • pinch of ground ginger
  • 1/3 cup whole chia seeds
  • Dairy-free yogurt, if desired, for topping

Instructions

  1. Combine coconut milk, water, puree, and maple syrup or molasses in a medium size bowl. Use a whisk to stir together. Add the pumpkin pie spice, ground ginger and chia seeds to the bowl and whisk until thoroughly combined.
  2. Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
  3. Refrigerate for at least 30 minutes before serving.
  4. Serve with a dollop of your favorite dairy-free yogurt, if desired.

Nutrition

  • Serving Size: 1 cup
  • Calories: 125

Items recommended for this recipe (full disclosure: affiliate links included where I get a small commission on your purchase; thank you in advance!):

Pin this for later!

Gingerbread Chia Pudding for an easy dairy- and gluten-free snack or dessert. This is the perfect easy and healthy treat for anytime of year. Paleo and vegan-friendly too.

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Comments

  2. This recipe is a winner, I’m sure. I’ll be making it very soon.
    I am so sorry to hear about your loss, until someone has been through it no-one knows. The vacation sounds like exactly what the doctor ordered, enjoy. I can almost taste that pineapple now. . P.S. I’ll be thinking of you when we’re having our minus 12 degrees(wind chill) here. judy

    Reply

    • Hi Judy, thank you for the note and condolences. It’s been a rough two weeks. The grief comes and goes. I’m doing a lot of work to make sure the sadness doesn’t turn to depression, but I don’t think that is happening. I do miss my little Xena terribly. It’s so hard to go through the day without her watching my every move and seeing all the cute, funny stuff she did. Oh my goodness, -12 degrees sounds like cold beyond my comprehension. I feel like such a wimp living in California where I won’t even go outside when it’s below 50. Happy holidays, Judy. XOXOXOXO.

      Reply

  8. Anything gingerbread and I’m there! Must be my reddish hair, ha! Love your idea of just adding ginger to your pumpkin pie spice – I’m not usually one for buying specialty spice blends either, unless they’re on sale!

    Reply

  9. Chia puddings are the best for on the go breakfasts, and I love this festive gingerbread version! I hope you enjoy your time in Hawaii, sunshine and sand sounds pretty good right now!

    Reply

  11. Hey Carrie – I’m SO sorry about your beloved kitty. I know how deeply it impacts an entire family when a family pet passes on. For these kinds of sad days, sweets are perfect and this pudding looks absolutely incredible. I hope you enjoy Hawaii!

    Reply

  12. I’m so sad to hear about your kitty! Animals are definitely family members in my opinion, and it’s always hard to hear of one passing. But I’m sure she would want you to be happy, and Hawaii sounds like a perfect place to be happy!
    This chia pudding makes ME happy 🙂 I want some right now!

    Reply

    • Thank you, Michele, I appreciate such kind words and compassion. My previous kitty lived to be 18, so we had a much longer time to say good-bye as she got older. I so miss my little Xena who was only 12 when she passed, but notes like yours have helped me so much through the grief. Happy holidays! XOXO.

      Reply

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