• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chia pudding

    Published: Oct 13, 2020 · Modified: Apr 7, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 3 Comments

    Gingerbread chia pudding

    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 flavour and makes a nice change from fruit-based puddings.

    gingerbread chia pudding in a glass jar with pears in the background.

    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, having a spice-focused recipe such as this one makes for a lovely change.

    And if you are a big lover of pumpkin spice during the fall months, you may like to check out my pumpkin spice oats cookies and pumpkin spice chia pudding. They have all the fall feels to them!

    Jump to:
    • Why you'll love this recipe
    • Ingredients you will need
    • Step by step instructions
    • The chia to milk ratio debate
    • Recipe tips
    • A note for my low histamine friends
    • More chia pudding recipes
    • Recipe

    Why you'll love this recipe

    All the fall flavours. Ginger and cinnamon are such a lovely combination and somehow feel very cosy during the fall months.

    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 you will need

    ingredients for gingerbread chia pudding in small bowls.
    • Chia seeds: a really health little powerhouse of an ingredient! Chia seeds are a good source of vegan protein as well as fibre and calcium, amongst other nutrients (Healthline). Personally I like to use an organic brand such as the Terrasoul organic chia seeds.
    • Ginger powder: a fragrant and pungent spice that doesn't have to just be for Asian style dishes, tea or cookies. Ground ginger gives this chia pudding that tasty spicy-sweet taste. The Simply Organic ground ginger root is full of flavour.
    • Cinnamon: the epitome of fall flavour isn't it. Perfect on porridge, but also in so many other dishes. Have a read below if you follow a low histamine diet to be sure you can include it!
    • Maple syrup: sweetens this gingerbread chia pudding and makes it feel so indulgent.
    • Non-dairy milk: choose the type that suits you best.

    Make sure to check the recipe card below for the full ingredients and instructions!

    Step by step instructions

    Just two steps to this very simple ginger 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!

    chia seeds, non-dairy milk and spices in a glass bowl.
    chia pudding mixed in a glass bow with a whisk.

    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

    • 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.

    A note for my low histamine friends

    This chia pudding uses a few ingredients that perhaps not all those on a low histamine diet may get along with.

    Ginger is the first one - it rates as 1 on the SIGHI list, with a note that small amounts are well tolerated. I asked on my Low Histamine Kitchen Instagram for people's opinions and 86% said they were fine with it (and some said it was actually helpful to them, but please remember we are all different!).

    Cinnamon is the other ingredient subject to debate. It rates as 0 on the SIGHI list, but other lists have it as higher, so definitely don't try unless you are sure you are able to tolerate. The chia pudding will still be flavourful with just ginger and maple syrup, and you could add some fruit or other seeds too.

    overhead view of gingerbread chia pudding.

    More chia pudding recipes

    Find lots of fun ways to start the morning (or have as an afternoon snack!) on my chia pudding page. A few recent recipes to try out:

    • Spiced pear chia pudding
    • Cardamom chia pudding
    • Pumpkin spice chia pudding
    • Peach chia pudding

    I'm active on Instagram, Facebook and Pinterest if you would like to follow along for more recipes! Please do leave a star rating if you tried the recipe!

    Recipe

    gingerbread chia pudding in a glass bowl with pears in the background.

    Gingerbread chia pudding

    Claire
    This gingerbread chia pudding is a simple but indulgent recipe with lots of aromatic spice, and the perfect sweetness from maple syrup. The recipe makes one generous serving. Vegan, gluten-free and low histamine, but have a read below for the details of histamine levels if you follow this diet.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Time in the fridge 1 hr
    Total Time 1 hr 5 mins
    Course Breakfast, Brunch, Snack, Sweet treat
    Cuisine American, British
    Servings 1 serving

    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!
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • 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.
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « Sweet potato couscous salad
    Roasted vegetable panzanella salad »

    Reader Interactions

    Comments

    1. Holly B says

      December 10, 2020 at 4:17 pm

      5 stars
      This sounds amazing! Great for any time of the year! Yum!

      Reply
      • throughthefibrofog says

        December 11, 2020 at 11:16 am

        Thank you! And yes, perfect for breakfast or as a snack 🙂

        Reply
    2. Katie says

      October 25, 2020 at 10:13 pm

      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!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Low histamine teas (and coffee alternatives)
    • Whipped ricotta crostini
    • Low histamine nuts and seeds (with recipes)
    • Easy flaxseed pudding

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT