Gingerbread Chia Pudding with Cranberry Jam

Can you tell I’m on a chia pudding kick? This one is perfect for the holiday season and features layers of tart cranberry jam and sweet, crunchy Biscoff cookies. The pudding is sweetened with molasses which adds a depth, rich flavor and some nutrients including iron. Enjoy this cozy pudding all winter long!

Ingredients

For Pudding

• 1 cup dairy free milk

• 1 c non dairy vanilla yogurt

• 3 T molasses

• 1 t cinnamon

• ½ t ground ginger

• ½ t allspice

• ⅓ c chia seeds

For Cranberry Jam

• 2 cup cranberries

• ¼ cup brown sugar

• 2 T lemon juice

• 1 t chia seeds

Directions

1. Whisk molasses, spices, and dairy free milk until combined. Then, fold in the yogurt. Add in seeds and stir in gradually. Wait 10 minutes. Stir again. Let sit in the refrigerator, overnight or at least for 2 hours. 

2. Heat cranberries, sugar, lemon juice, and chia seeds in a pot over medium heat, smashing the berries down with spoon as they soften. Stir to combine and let simmer for 10-15 minutes, stirring occasionally. Let cool and store in the fridge. 

3. Layer the pudding with cranberry jam and crumbled Biscoff cookies.