Carrot Cake Chia Seed Pudding
Iām always making new chia seed pudding variations, but this carrot cake chia pudding is another one of my tried and true recipes that I keep coming back to. If you’re a fan of carrot cake, you are going to love this recipe. It’s got all the classic flavors of carrot cake with carrots, walnuts, raisins, cinnamon, and ginger.
Chia seeds are rich in fiber and omega-3 fats, and even have a little bit of plant-based protein, making them an excellent base for a balanced meal. Each serving of this recipe has nearly 9 grams of fiber, which is great for digestion and keeping you full! For extra protein, pair your chia pudding with a scoop of Greek yogurt or use a higher protein milk instead. Adding protein to this meal will also help you stay fuller for longer.
This recipe is ideal for meal prep since you can make it ahead and store it in the fridge for several days. You can grab a portion straight from the fridge for a quick breakfast or snack during the week. I hope you enjoy this carrot cake chia pudding! Leave a comment below if you try it.
If youāre looking for more chia pudding recipes and flavors, Iāve got you covered. Check out thisĀ roundup of all my chia pudding recipes.Ā
Carrot Cake Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 2 cups milk (any kind; I used coconut milk)
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 cup carrots, grated (about 1 medium carrot)
- 1/4 cup walnuts, chopped
- 2 tbsp raisins
Instructions
- In a medium bowl or tupperware container, add chia seeds, milk, maple syrup, vanilla extract, cinnamon, and ginger and mix well to combine. Make sure to break up any clumps of chia seeds.
- Add grated carrots, walnuts, and raisins and mix again.
- Cover and refrigerate for 4 hours or overnight.
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Notes
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Carrot Cake Chia Pudding Nutrition Facts
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