Officially putting on my Holiday hat with these Gingerbread Chia Puddings!❤️🎄 We spent the weekend decorating for Christmas, getting our tree, and turning on the holiday tunes. I’m fully in the holiday sprit now.☺️
These gingerbread chia pudds are a healthy sweet breakfast to start the week. Only 5 ingredients and so easy to make. I’ve copied the recipe below,👇 and you can find it on the blog. Happy new week ya’ll. #twospoons
Gingerbread chia pudding (serves 2)
1/4 cup chia seeds
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 1/2 cups almond milk
1 tbsp maple syrup
1/4 cup pomegranate seeds, for topping
cacao nibs, to sprinkle
coconut flakes, to sprinkle
1. In a bowl combine chia seeds, ground ginger and cinnamon. Pour in almond milk and maple syrup. Whisk to combine. Let sit for 5 minutes and whisk again to remove any clumps. Cover and place in fridge for at least 30 minutes to set (the longer you wait the thicker it will become. See notes below).
2. Remove chia pudding from fridge and whisk again. Pour into two cups and top with pomegranate seeds. Sprinkle with cacao nibs and coconut flakes.
Notes: Chia pudding will keep in fridge for up to three days. It’s recommended to wait at least 30 minutes before eating, but the longer you wait the thicker it will become. I like to prepare my chia pudding the evening before and let it set in fridge overnight.