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!
- 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
- Mix all ingredients together except the chia seeds.
- Stir in the chia seed.
- Pour into small glass containers. I used four 4 oz mason jars.
- Cover and place in fridge overnight.
- Serve in the morning!