Carrot Cake Chia Pudding

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www.theconsciousplantkitchen.com

This Carrot Cake Chia Pudding is an easy, healthy breakfast packed with carrot cake flavors, protein, and fiber. It's a delicious sweet healthy breakfast to add veggies to your day.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/carrot-cake-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerating6

Total Time6 10

Servings: servings

Calories: 320.8kcal

Author: Carine Claudepierre

Ingredients

½ cup Chia Seeds (note 1)
2 ¼ cup Almond Milk (note 2)
4 tablespoons Maple Syrup (note 3)
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
¼ teaspoon Ground Ginger
¾ cup Grated Carrots
2-3 tablespoons Dried Raisins (note 4)
¼ cup Chopped Walnuts (note 5)

US Customary - Metric

Instructions

In a small bowl, add almond milk, maple syrup, vanilla extract, cinnamon, ginger, grated carrots, dried raisins, and chopped walnuts.
Stir with a fork to combine everything together. The dried spices tend to float on top of the milk, keep whisking to dissolve them as much as you can.
Add chia seeds and use the fork to stir the seeds with the previous ingredients, until everything is consistent and nicely combined.
Set the batch of chia pudding aside on the benchtop for the next 10 minutes, and every 2-3 minutes, stir to make sure the spices mix into the milk and the chia seeds don't form lumps.
Cover the bowl with a lid or plastic wrap, refrigerate for at least 2 hours or overnight, until the pudding is thick and the seeds have absorbed the liquid.
The next day, stir again for a minute to combine the spices that might have gravitate to the top to the rest of the pudding.
Serve with extra chopped walnuts, and a drizzle of peanut butter or sunflower seed butter.

Equipment

Glass Jar (15 Oz)

Notes

Note 1: You can use white chia seeds too they are the same as black chia seeds.

Note 2: You can use any dairy-free milk you like, or even swap 1/2 cup of the milk for plant-based yogurt for a creamier texture.

Note 3: Any liquid sweetener can be used like agave syrup, or coconut nectar.

Note 4: Or finely chopped pitted dates.

Note 5: Or chopped pecans, or skip for a nut-free option

Storage: You can store the pudding in the fridge in sealed airtight jars for up to 3 days.

Nutrition