This pomegranate chia pudding with a hint of ginger makes for one easy, delicious, and nutritious gluten-free & vegan breakfast, snack, or dessert!
I simply adore chia seed pudding! I find it to be one of the easiest ways to get a nutrient-packed breakfast in with very little fuss.
Non-toxic + truly non-stick!
Chia seeds are rich in fiber, protein, omega 3 fats, calcium, magnesium, anti-oxidants, and B vitamins! They truly are magical little seeds with a wide array of healthy benefits.
In this version of chia seed pudding I incorporated fiber and vitamin C-rich pomegranate juice and arils, a hint of spicy ginger, and a touch of honey sweetness.
Non-toxic + truly non-stick!
It is: easy to make, perfectly sweet, subtly spicy, creamy, juicy, nutrient-dense, and positively delicious!
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Pomegranate Chia Pudding
Ingredients
- 2 cups milk of choice I like unsweetened vanilla almond milk
- 8 tbs chia seeds
- 2 tbs raw honey or maple syrup for vegan option
- 2 tsp vanilla extract
- 1 tsp ground ginger
- 1 pomegranate
Instructions
- In one large bowl or jar combine milk, chia seeds, honey or maple syrup, vanilla, and ginger. Stir or shake to combine.
- Cut pomegranate in half and let the juice run out into your pudding mix. Scoop out all of the arils (seeds) and stir into your pudding mix until evenly combined.
- Either cover your large bowl or jar, or pour mixture into desired serving containers before covering and refrigerating overnight (or at least 6 hours).
- When ready to serve remove from the fridge, uncover, stir and enjoy!
Notes
Nutrition
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