Breakfast can be one of the more challenging meals to prepare for since it seems to be the time of day that is most hectic. This gingerbread chia seed pudding is filled with holiday flavors and is the perfect make-ahead option so you can simply grab-and-go on your way to work or as a snack.
Chia seed pudding for energy
Chia seeds make the perfect base for this pudding since they absorb liquid well and create a gel-like consistency. This is not only excellent for creating a pudding texture, but the chia seeds also expand in your stomach helping to satiate your appetite. Chia is an ancient word meaning “strength,” since they were traditionally used as food to give warriors energy.
They’re the perfect food for modern times as well, with one ounce providing 11 grams of fiber, 4 grams of protein, and 9 grams of good-for-you fat (more than half of the fat in chia seeds are inflammation-fighting omega-3s). Chia seeds are high in antioxidants which help protect these fats from oxidative damage and help fight free radicals in the body when consumed. Eating free-radical fighting foods helps protect the body from chronic illnesses like heart disease and cancer.
Fiber does a body good
Chia seeds are forty-percent fiber by weight, making them one of the best sources of fiber known. Enjoying this pudding or sprinkling a few spoonfuls into your morning smoothie is a great way to increase your daily intake of fiber. Since the majority of the carbohydrates in chia seeds are fiber, they do not impact our blood sugar like other carbohydrates.
Fiber is not digestible, meaning it pushes through our digestive system whole. We don’t absorb the calories or carbohydrates from fiber, meaning our blood sugar stays stable and our digestion is impacted positively. The fiber also helps feed the good bacteria in our digestive tract, which is crucial for overall wellbeing.
1 cup almond milk
1/2 cup canned coconut milk
3 teaspoons maple syrup (or coconut palm nectar, if cleansing)
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chia seeds
pinch of salt
Optional: Cut up fruits, nuts, or raisins for toppings.
Whisk or blend together all ingredients except chia seeds, until fully blended and smooth.
Fold chia seeds until fully submerged in liquid. Store covered in the refrigerator for at least two hours, or overnight.
Top with desired toppings and enjoy!
Recipe and photography by Kaitlyn Noble
If you enjoyed this article, you might also like Blueberry chia pudding