Creamy almond milk chia pudding gets a warm hit of cinnamon, vanilla, and ginger before it chills into thick, spoonable layers overnight. There's no cooking involved — just a good whisk, a jar, and patience while the chia seeds work their magic into a pudding that actually holds its shape. Fresh quartered figs and roughly chopped raw walnuts go on top for a sweet-and-crunchy finish, with an optional drizzle of honey to tie it all together. It's naturally suited to a gluten free kitchen, easy to prep ahead for busy mornings, and pretty enough to serve straight from the jar. Make a batch of four and you've got breakfast sorted for most of the week.
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In a medium mixing bowl, whisk together the almond milk, honey, ground cinnamon, vanilla extract, ground ginger, and sea salt until the honey is fully dissolved.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds are clumped together. Let the mixture sit for 5 minutes, then whisk again — this second stir prevents the seeds from settling into a solid mass at the bottom.
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