Ingredients
Chia Pudding Base
- 1½ cups milk (or non-dairy milk)
- 6 to 7 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
Spices
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ½ teaspoon ground ginger
Instructions
- Combine Ingredients: In a large bowl, add the milk, chia seeds, maple syrup, vanilla extract, molasses, cinnamon, nutmeg, clove, and ground ginger. Mix thoroughly until all ingredients are well combined to ensure even distribution of flavors and chia seeds.
- Initial Rest: Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it set for 5 to 10 minutes, allowing the chia seeds to begin absorbing the liquid and swelling.
- Second Stir: Remove the pudding from the fridge and give it a good stir to break up any clumps of chia seeds. This step helps to create a smoother texture in the final pudding.
- Final Setting: Return the pudding to the refrigerator and let it set for at least 3 to 4 hours or preferably overnight. This resting time allows the chia seeds to fully hydrate and the pudding to thicken to the desired consistency.
- Serve: When ready to eat, stir the pudding once more to ensure even texture. Add your favorite toppings such as fresh fruit, nuts, or a drizzle of maple syrup before serving.
Notes
- Use any milk of choice: dairy, almond, soy, oat, or coconut milk work well.
- For a thicker pudding, use 7 tablespoons of chia seeds; for a thinner consistency, use 6 tablespoons.
- Adjust sweetness by adding more or less maple syrup or molasses according to your taste.
- Molasses gives an authentic gingerbread flavor but can be omitted or substituted with honey if preferred.
- The pudding can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
