Pumpkin Gingersnap Chia Breakfast Parfaits

These pumpkin and gingerbread parfaits capture all the tastes of Fall! They’re filling, high in fiber, and low in refined sugars.

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4

Ingredients

  • 1 cup canned pumpkin
  • 1/4 cup chia seeds
  • 2 tablespoon fresh ginger, grated
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground nutmeg
  • 2 cups non-dairy milk
  • 2 tablespoon pecans or walnuts, chopped
  • 2 tablespoon raisins – they do the sweetening!
  • 4 gluten-free + vegan gingersnap cookies, crumbled

Instructions

To be made the night before you plan on eating it, or at least 4 hours in advance:

  1. Combine all ingredients but crumbled cookies in a large tupperware container. Mix with a spoon until incorporated.
  2. Seal container and keep in the fridge overnight.
  3. When complete, portion out into 4 parfait style cups, or bowls and crumble 1 cookie over top each parfait. You can also put some of the crumbled cookie at the halfway point as I did.
  4. Serve!

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Nutrition Information Per Serving

  • Calories: 283
  • Calories from Fat: 95
  • Total Fat: 10.6
  • Saturated Fat: 1.8 g
  • Sodium: 159 mg
  • Carbs: 43.2 g
  • Dietary Fiber: 6 g
  • Net Carbs: 37.2 g
  • Sugars: 21.7 g
  • Protein: 7.4 g