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Carrot Cake Chia Pudding

A closeup on carrot cake chia pudding in a bowl
Prep Time
5 min
Yields
2 servings

Spring is here and so is my obsession with carrot cake. This super simple carrot cake chia pudding is the perfect make-ahead snack or on-the-go breakfast. Loaded with carrots and comforting spices, this quick and easy treat comes together in just a few minutes.

Related: Carrot Cake Cinnamon Rolls Are the Ultimate Sweet Treat!

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ingredients

1
tsp vegetable oil
1
medium carrot, shredded
2
Tbsp maple syrup, divided
1
cup non-dairy milk
3
Tbsp chia seeds
½
tsp ground cinnamon
¼
tsp ground nutmeg
¼
tsp ground cloves
¼
tsp ground ginger
1
tsp vanilla extract

Optional toppings

Sliced almonds
Coconut flakes
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directions

Notes

This recipes requires a minimum 30 minutes chill time.

Ingredients for carrot cake chia pudding
Step 1

Heat a small frying pan over medium heat. Drizzle in vegetable oil and allow to warm. Add carrots and 1 tablespoon of maple syrup. Stir constantly until the carrots have slightly softened. Turn off heat and set aside.

Grated carrots in a small frying pan
Step 2

In a mason jar combine non-dairy milk, chia seeds, cooked carrots, the remaining maple syrup, spices and vanilla extract. Stir until combined.

Step 3

Place the chia pudding in the fridge to thicken for a minimum of 30 minutes (an hour or overnight is recommended). Shake the mason 15 minutes after placing in the fridge to ensure the chia seeds don’t settle to the bottom.

Carrot cake chia pudding in a mason jar
Step 4

Once thickened, serve with your favourite toppings and enjoy.

Carrot cake chia pudding in a bowl topped with shredded coconut and sliced almonds

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