How long can chia pudding be stored for?

Place the chia pudding and crumble in separate airtight containers and store in the fridge for up to 5 days. When ready to assemble, layer the chia pudding with the crumble as you wish and enjoy.

What sauce did you drizzle on top?

This was purely for aesthetic, but if you want a little more gingery goodness, what I did was mix together a tbsp of maple syrup with a pinch of ginger powder, cinnamon, and salt.

What do you recommend to add if I want more protein?

When prepping, choose higher protein ingredients like soy milk/pea protein milk, higher protein yogurts like Forager Project Greek Style Yogurt, Soy Yogurt, or Kite Hill Greek Style High Protein Yogurt. Or, if you don’t mind the taste of protein powder, you can always add 1-2 scoops of your favorite vanilla flavored protein powder to the gingerbread milk mixture. Do note, if you do add protein powder, you may want to adjust the liquid in the recipe as it can be more absorbent. Essentially, just adjust as needed.

Do I need to grind my chia seeds?

Grinding chia seeds does make some of the nutrients in chia seeds like omega 3s more absorbable. However, if you don’t like the texture when it’s ground, you can always leave it in it’s whole form. You will still reap the benefits of the soluble fiber it provides.

Gingerbread Cheesecake Chia Pudding

Description

This gingerbread cheesecake chia pudding is the coziest breakfast you can make leading up to the holidays. Filled with warming spices for the most comforting bite.

Ingredients

Scale

Gingerbread Chia Pudding

1/3 cup plain plant-based yogurt (I used soy)
3 tbsp dairy-free cream cheese
1-2 tbsp agave syrup (use more or less based on preference)
1 tbsp unsulphured molasses
1 tbsp pecans (optional)
3/4 cup unsweetened plant-based milk of preference (I used soy)
1 tsp ground cinnamon
1 tsp ground ginger
Pinch allspice
Pinch freshly grated nutmeg
1 tsp vanilla bean paste or extract
1/4 tsp kosher salt or more to taste
1/3 cup chia seeds

Gingerbread Crumble

1/4 tbsp pecans
3 tbsp gluten-free oats
3 medjool dates, pits removed
1/2 tbsp unsulphured molasses
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp kosher salt

Cook Mode Prevent your screen from going dark

Instructions

To a blender cup, add the yogurt, cream cheese, molasses, syrup, pecans, milk, cinnamon, ginger, nutmeg, vanilla, and salt. Blend the mixture until completely smooth.
To a large storage container, add the chia seeds then pour in the blended gingerbread milk. Whisk the mixture together well, cover and let the mixture set for 10 minutes. Whisk again to help breakup any clumps that may have formed. Cover and allow to refrigerate for at least an hour (preferably overnight) before using. You can always adjust the sweetness of the chia pudding if desired by stirring in more syrup prior to serving.
For the gingerbread crumb, add the pecans, oats, dates, molasses, cinnamon, ginger, and a pinch of salt. Pulse the mixture together until it becomes crumbly in consistency.
To serve, layer a portion of the chia pudding with a portion of the crumb in a bowl or jar. Then enjoy!

Notes

Adjust the sweetness. I feel that molasses adds a lovely sweetness on it’s own, so I end up not using as much maple syrup to this. However, if you feel you need it, add more or less based on your preference.

To avoid clumps in your pudding, make sure to give your chia pudding a few good extra stirs. After initially stirring the pudding, I will leave it to begin gelling up for 10 minutes and then stir it well again to break up any clumps before refrigerating.

Save on clean up. Prep your chia pudding in the same storage container you plan to store it in. Blend the milk mixture with an immersion blender in a tall jar mason/weck jar then stir in the chia seeds. Seal and store.

If you are new to fiber, incorporate it in slowly. This recipe offers 11g of fiber per serving. You may need to start with a much smaller portion size to help better handle that fiber. Start with a much smaller portion of this recipe, for example 2-3 tbsp. Give it a few days, and if everything feels good, slowly add another 1-2 tbsp and repeat until you reach the appropriate serving size.