This Gingerbread Chia Pudding takes a classic holiday flavor and turns it into a gluten free, dairy free, vegan, and paleo healthy snack.
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It’s officially December! First of all, where the hell did the time go. And second of all, that means everything holiday related is a go! I’m pretty sure that was already happening for most places. I think I saw Christmas decorations up in early November. In my opinion that is a little too soon. Can we celebrate thanksgiving first please?
I swear I’m not a scrooge even though it sounds like it. I am actually pretty pumped for the holidays this year. We will be staying in Austin of the first time since moving here. I’m so excited to stay in our own home and create our own traditions. And my family is coming to visit for Christmas!!! I haven’t seen them since May. I know a lot of people say this, but my family is batshit crazy (just ask Michael ahah), but I wouldn’t have it any other way. Michael and I are gonna go get a tree after my race this weekend and get ready for all the madness.
Since I made a chia pudding for thanksgiving, I figured why not make one for Christmas. And what better flavor than gingerbread! I actually experimented with a few gingerbread recipes, but decided this gingerbread chia pudding was the best. And since my pumpkin pie chia pudding was successful, why not keep the good vibes going. Not only does it only take 5 minutes to prep, but the chia seeds do all the work for you. Just throw it in the fridge for a few hours and the chia seeds soak up all the liquid to make it a pudding like texture.
I am a huge fan of chia seeds. They are usually always found in my smoothies, yogurt bowls, or puddings like this. They are packed with protein (3 grams for 1 tablespoon), fiber (5 grams for 1 tablespoon), healthy fats (omega 3s), and antioxidants. They are also known for their ability to provide sustainable energy!
Gingerbread Chia Pudding
ingredients
- 2 medium bananas (about 230 grams)
- 3/4 - 1 cup unsweetened almond milk*
- 2 teaspoons molasses
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/3 cup chia seeds
instructions
- Add all ingredients except the chia seeds to a Vitamix, high powered blender, or food processor. Process until smooth and all ingredients are combined, about 1 minute.
- Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
- Eat as is or top with desired toppings.
- Enjoy!
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notes
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Literally just give me EVERYTHING gingerbread right now!
Right!? I have made chia pudding, oatmeal, baked oatmeal…the list goes on and on haha.
Ohhh I love love love the banana in here! Is the molasses the key to gingerbread?
Yes!! Well that and the ginger haha. But it gives it the sweetness and that robust flavor!