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You are here: Home / breakfast / Paleo Gingerbread Chia Pudding

Paleo Gingerbread Chia Pudding

November 20, 2013 by vanessa

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Vegan Gingerbread Chia Pudding | Plaid and Paleo Sometimes I just want to be lazy. I don’t feel like cooking anything, and I wish food would miraculously appear in front of me. This Gingerbread Chia Pudding basically makes itself. Ok so not really, but it is really easy to whip up! One of my favorite holiday cookies is gingersnaps. This Gingerbread Chia Pudding makes the perfect breakfast or snack with same flavors as gingerbread cookies without the guilt! Win for me.

After going without cable for more than a year, TV is back in my life. I have no clue what days the shows I actually watch are even on, so most of the time I end up watching them on-demand. There is one channel that constantly airs “quality” television. The Food Network. In college, my roommate and I watched endless hours of the Food Network. It is the perfect background noise for studying. I need to find a friend with a double oven because I want to have a mini-Chopped competition! If you watch the show, you know how ridiculous the ingredients can be. I know I’m a nerd, but I think this would be so much fun!
Vegan Gingerbread Chia Pudding | Plaid and Paleo

Print
Paleo Gingerbread Chia Pudding

Serves 2-4

Ingredients

  • 1/2 cup full fat canned coconut milk
  • 2 tsp maple syrup
  • 1 tsp molasses
  • 1 tsp vanilla extract
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 cup chia seeds

Directions

  1. Mix all ingredients together except the chia seeds.
  2. Stir in the chia seed.
  3. Pour into small glass containers. I used four 4 oz mason jars.
  4. Cover and place in fridge overnight.
  5. Serve in the morning!
3.1
https://plaidandpaleo.com/2013/11/paleo-gingerbread-chia-pudding.html

Enjoy!
x Vanessa

Vegan Gingerbread Chia Pudding | Plaid and Paleo

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Filed Under: breakfast, chia seeds, dessert, vegan

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Reader Interactions

Comments

  1. Jamie says

    December 11, 2015 at 7:20 am

    What did you pour in top? The brown stuff in the photo?

    • vanessa says

      December 11, 2015 at 11:01 am

      I layered in the molasses for the photo but then I stirred it all together when I ate it!

      • Jamie says

        December 11, 2015 at 2:55 pm

        Thanks! 😀

  2. Ariel Keeley says

    July 22, 2016 at 5:45 pm

    The first time I tried this I found the ginger to be overpowering all other flavors. Tonight I cut the amount of ginger in half and doubled the cinnamon. Tastes divine.

Trackbacks

  1. Paleo Gingerbread Dip - Plaid & Paleo says:
    December 23, 2014 at 9:56 am

    […] anything with ginger in it. I already gave my overnight chia pudding the gingerbread treatment here, so I thought why not mix it with almond butter. I whipped up this dip, and it was soo good! I made […]

  2. 8 of the best chia breakfast puddings | The Sassy Cook says:
    June 10, 2016 at 5:50 am

    […] Via: Plaid and Paleo […]

  3. Paleo Gingerbread Spiced Almonds | Plaid & Paleo says:
    December 11, 2016 at 2:01 pm

    […] neck and neck with my first love, the pumpkin spice latte. I recently updated the photos for my gingerbread chia cups! I love how the flavors of molasses pairs with ginger, cinnamon and clove for the unique […]

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Healthy eating enthusiast and adventure traveler. Love the beach, writing, wine, decor, KU Jayhawks, old movies and a good book.

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