Craving holiday magic in a bowl? This Gingerbread Chia Pudding is a warm, spiced twist on your usual chia breakfast—bursting with festive flavor and surprisingly good for you.
With the rich notes of molasses, ginger, and cinnamon, it tastes just like a slice of gingerbread cookie… but in a creamy, spoonable, make-ahead form.
Whether you’re planning your December breakfasts or looking for a cozy afternoon snack that doesn’t derail your healthy habits, this recipe is a perfect balance of indulgence and nutrition.
It’s vegan, naturally sweetened, and packed with fiber, plant-based omega-3s, and warming spices to keep you satisfied and energized through chilly mornings or cozy evenings.
Why You’ll Love This Recipe
This pudding is everything festive—ginger, cinnamon, molasses, and cloves—all in a creamy, chilled base that feels like dessert but fuels like breakfast.
You get all the nostalgic comfort of gingerbread in a healthier form, making it an excellent choice for those who love holiday treats but want to keep things balanced.
It’s also incredibly easy to prep and totally meal-prep friendly. You can make it the night before, portion it into jars, and enjoy it all week. Whether served chilled or gently warmed, it’s cozy, customizable, and kid-approved.
Perfect for December mornings, Christmas brunch spreads, or afternoon snacks that don’t leave you sluggish.
What You’ll Need
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 2 tablespoons molasses (unsulfured)
- 1–2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Crushed pecans or walnuts
- Extra cinnamon or nutmeg
- Gingerbread cookie (mini or crumbled)
- Raisins or chopped dates for texture
Pro Tips
- Molasses is key for authentic gingerbread flavor—use unsulfured for the best taste.
- Whisk chia seeds in well and stir again after 10 minutes to prevent clumping.
- Taste the mix before chilling—adjust spices or sweetness to your preference.
- Warm it up for a comforting, almost oatmeal-like experience.
- Top with crunch like nuts or granola for texture contrast.
Tools You’ll Need
- Medium mixing bowl
- Whisk or spoon
- Mason jars or airtight containers
- Measuring cups and spoons
- Optional: Small saucepan if warming before serving
Substitutions and Variations
- Nut-free: Use oat or rice milk and skip nut toppings.
- No molasses? Use maple syrup + a pinch of allspice for a lighter take.
- Sweeter version: Stir in mashed banana or a splash of vanilla creamer.
- More protein: Add a scoop of vanilla protein powder or Greek yogurt.
- Festive mix-ins: Try chopped dried cranberries or a swirl of almond butter.
Make-Ahead Tips
- Make the chia base the night before—it will thicken beautifully by morning.
- Store in individual jars or containers for easy grab-and-go breakfasts.
- Keep toppings like nuts or whipped cream separate and add just before eating.
How to Make Gingerbread Chia Pudding
1. Mix the Base
In a mixing bowl, whisk together almond milk, molasses, maple syrup, vanilla extract, and all the gingerbread spices (like cinnamon, ginger, nutmeg, and cloves) until smooth and well combined.
2. Add the Chia Seeds
Stir in the chia seeds. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
3. Serve and Enjoy
Before serving, give the pudding a good stir. Spoon into bowls or jars and top with your favorite toppings like whipped cream, chopped nuts, or a mini gingerbread cookie. Enjoy chilled or gently warmed.
Leftovers and Storage
Store gingerbread chia pudding in the fridge in airtight jars for up to 5 days. Stir before serving. You can warm it in the microwave or on the stove if you prefer a cozy version.
Toppings like whipped cream or nuts should be added just before eating for best texture.
Nutrition & Benefits
This recipe is rich in fiber, healthy fats, and plant-based protein, thanks to chia seeds. The warming spices—especially ginger and cinnamon—offer anti-inflammatory and blood sugar-regulating properties.
Molasses is a surprising source of iron, calcium, and magnesium, making this not only delicious but nourishing. It’s a perfect seasonal breakfast that supports energy, digestion, and overall wellness.
Recipe FAQ
1. Can I use blackstrap molasses?
Blackstrap is much stronger and more bitter—use regular unsulfured molasses for best results.
2. Can I serve it warm?
Yes! Gently warm on the stovetop or microwave before topping.
3. Is this recipe vegan?
Yes—just be sure your toppings (like whipped cream or cookies) are also plant-based.
4. Can I use regular milk?
Absolutely. Dairy or non-dairy milk both work—use what you like best.
5. Can I freeze it?
Freezing is not ideal, as it can separate when thawed. Stick to refrigerating for up to 5 days.
A Cozy, Spiced Breakfast That Tastes Like the Holidays
This Gingerbread Chia Pudding is festive, flavorful, and filled with everything you love about the holiday season—without the sugar crash.
Whether you enjoy it cold or warm, simple or dressed up, it’s a wholesome way to indulge in the comforting taste of gingerbread.
Make a batch, keep it in the fridge, and savor a spoonful of holiday cheer any day of the week.
