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.
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.
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
- 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:
Combine all the ingredients in a container that can be sealed.
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.
- 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.
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:
Gingerbread chia pudding
- Whisk or spoon
- 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!
- 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!
- 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.