If you're looking for a fun fall-themed breakfast then this gingerbread chia pudding is just for you! This easy to make chia pudding has all the fall feels with ginger, cinnamon and maple syrup. It has so much flavor and makes a nice change from fruit-based puddings.
Chia pudding makes for a lovely breakfast or snack, and is so simple to make. While I often crave the fruit-based recipes here on the site, such as the peach chia pudding and cherry chia pudding, having a spice-focused recipe such as this one makes for a lovely change.
And if you're a big lover of pumpkin spice during the fall months, you may like to check out my pumpkin spice oats cookies. They have all the fall feels to them!
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⭐ Why you'll love this recipe
All the fall flavors. Ginger and cinnamon are such a lovely combination and somehow feel very cozy during the fall months - this recipe is perfect as a Christmas chia pudding I think!
Alternative to oats for breakfast. While oatmeal and granola are both delicious, sometimes it is nice to have an oat-free breakfast for a change!
Enjoy for breakfast or a snack. Chia pudding is very versatile and can be enjoyed anytime I think!
🌰 Ingredients
Make sure to check the recipe card below for the full ingredients and instructions!
Some notes on a few of them:
- Chia seeds: you want to use whole chia seeds, not milled chia, to make this pudding.
- Ginger powder: using ground ginger gives this chia pudding that tasty spicy-sweet taste. The Simply Organic ground ginger root is full of flavour.
- Cinnamon: this is optional, and my low histamine readers may wish to know that it is somewhat debated in terms of histamine levels. Only use if you know it works for you.
- Maple syrup: sweetens this gingerbread chia pudding and makes it feel so indulgent.
🔪 Step by step instructions
Just two steps to this very simple gingerbread chia pudding recipe:
Step 1
Combine all the ingredients in a container that can be sealed.
Step 2
Whisk the ingredients very well (I find using a whisk is better than a spoon for this). Place in the fridge for at least an hour, stirring halfway through if possible to break up any clumps of chia and infuse the flavours. Dust with additional cinnamon or ginger, if you would like. Then enjoy!
📖 The chia to milk ratio debate
Now, the chia to milk ratio is a little individual it seems. Personally I always do 2 Tbsp. of chia seeds to half a cup of milk. I often add a little more milk just before serving to loosen it a little bit and that's perfect for me.
Saying that though, many friends prefer it thicker and very gelatinous in texture, so don't add extra milk before serving. So up to you! I suggest testing it out and finding your chia pudding preference.
💭 Recipe tips and notes
- Be sure to whisk or stir the chia pudding well as this is how the spices dissolve into the milk and the chia seeds soak them up. Stir again after 30 minutes if you can.
- Adjust the amount of spice to taste preference. Some of us like a lot of heat, other only a little!
- Enjoy on its own, or top with fruit, nuts or seeds.
📋 Frequently asked questions
You want to use whole chia seeds, rather than milled chia.
Leave the pudding in the fridge for at least an hour. A bit longer does give a thicker chia pudding if that is suitable for you.
Of course! Add as much as you like!
🥣 More chia pudding recipes
Find lots of fun ways to start the morning (or have as an afternoon snack!) on my breakfast recipes page, including my fun cherry overnight oats and easy chia pudding with oat milk. A few recent recipes to try out:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest if you would like to follow along for more recipes! And please do leave a star rating if you've tried the recipe!
📖 Recipe
Gingerbread Chia Pudding
Equipment
- Whisk or spoon
Ingredients
- 2 tablespoon chia seeds
- ½ cup non-dairy milk
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon optional
- 1 teaspoon maple syrup
Instructions
- Combine the ingredients in a jar or dish that can be sealed. Whisk or stir very thoroughly, and leave to set for at least an hour in the fridge. If possible give it a stir halfway through.
- Dust with more ginger and cinnamon to taste, if you like, or top with fruit, nuts and seeds, and then enjoy!
Notes
- Be sure to whisk the ingredients together well to help the spices mix into the milk and to help prevent the chia seeds from clumping together.
- We all like different levels of spice, so adjust the ginger and cinnamon to your preference. The same is true of the maple syrup. Some prefer none, others much more than I use!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger scores 1, although the SIGHI list states that small amounts are well tolerated.
- cinnamon scores 0, but other lists rate is as higher.
- the 'score' of non-dairy milks differ, so use your preferred milk.
Holly B says
This sounds amazing! Great for any time of the year! Yum!
throughthefibrofog says
Thank you! And yes, perfect for breakfast or as a snack 🙂
Katie says
When on our vacation, we stayed at a bed and breakfast for two nights. They had us order our breakfast for the morning. One was a chia vanilla coconut milk pudding. I ordered it both days. It reminded me of creme brulee! Luckily, I had brought chia seeds with me (for my oatmeal). So, I added it to my canned peaches with blackberry jam. This ended up being a lunch treat for me when we were on the road.
I can't wait to try this new chia pudding. I'm infatuated with chia pudding now!