Carrot Cake Chia Pudding

Carrot cake in a pudding

Carrot Cake Chia Pudding

We are back with another chia pudding flavor, and this week, it’s carrot cake! This recipe combines all the classic carrot cake spices while sneaking in extra veggies. It is super simple to make and makes a nutritious breakfast that you can enjoy all week. I whipped this up in just 15 minutes and it fed my parents and me for the week! 

Notes: 

Clumps: Stir the chia pudding one hour after placing it in the fridge to prevent the chia seeds from clumping.

Storage: This pudding keeps well in an airtight container in the fridge for 5-7 days, making it a fantastic meal prep option.

Recipe:

Carrot Cake Chia Pudding Recipe

Servings: 4-6 individual pudding cups

Ingredients:

• ½ cup chia seeds

• 1 ½ cups almond milk

• 4 Tbsp honey (adjust to taste)

• 6 Tbsp shredded carrots

• 1 tsp cinnamon

• ½ tsp ginger

• ¼ tsp cloves

• ¼ tsp salt

• 1 tsp vanilla extract

• Vanilla bean yogurt, walnuts, pecans, and cinnamon sugar for toppings

Directions:

1. In a large bowl, combine the almond milk, chia seeds, shredded carrots, honey, salt, cinnamon, ginger, cloves, and vanilla extract. Stir well until combined.

2. Place the mixture in the fridge and set for 3-4 hours, or overnight. Stir the pudding after 30-60 minutes to prevent clumping.

3. Once ready, divide the pudding into individual cups and top with vanilla bean yogurt, chopped walnuts, pecans, and a sprinkle of cinnamon sugar.

4. Enjoy!

Meal Prep Tip:

Portion the pudding into individual containers for easy grab-and-go breakfasts throughout the week!

Let me know if you try it!