If you’re looking for a nutritious Christmas breakfast idea, give this gingerbread chia pudding a try. It’s full of warm, Christmassy spices and has a delightful texture (reminiscent of tapioca pudding) from the chia seeds. This pudding is vegan, gluten free, paleo, and refined sugar free.
Gingerbread Chia Pudding – Main Ingredients
This pudding is sweetened with date paste and contains no added sugar. The date paste gives this pudding a caramel-like sweetness which complements the spices in this recipe. Date paste is easy to make – simply soak dates, then blend them up (see my date paste recipe for exact amounts and instructions).
I used almond milk as the base for this vegan gingerbread chia pudding recipe, but you can substitute coconut milk or any other milk you like.
This pudding is spiced with plenty of delicious ground spices. The combination of cinnamon, nutmeg, cloves, and vanilla give this pudding a Christmassy gingerbread flavour that’s perfect for the holidays.
This gingerbread chia pudding is so easy to make. Simply add all of the ingredients to a mixing bowl and whisk well, then chill in the fridge for at least six hours (overnight is even better). Store the pudding in an airtight container in the fridge for up to a week.
To dress this pudding up for a festive holiday breakfast, add a swirl of this refined sugar free whipped cream and a sprig of fresh mint.
Or top this pudding with some dark chocolate shavings. You can use a vegetable peeler to create long, beautiful chocolate shavings. I love the combination of gingerbread and chocolate.
More Gluten Free Christmas Recipes
For another easy and tasty Christmas dessert, try this fruit cake recipe. It’s refined sugar free, dairy free, and grain free.
Or try this gingerbread recipe. It’s the perfect nutritious addition to a holiday sweet table.
Gingerbread Chia Pudding
- 1 1/2 cups almond milk (or substitute coconut milk or any other milk of your choosing)
- 1/2 cup date paste (see my date paste recipe for instructions)
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chia seeds
- Add the almond milk, date paste, ginger, cinnamon, nutmeg, cloves, and chia seeds to a bowl and whisk until well combined.
- Chill in the fridge for at least six hours or overnight.
- Makes approximately 6 servings of gingerbread pudding.
- Store in an airtight container in the fridge for up to seven days.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.