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Carrot Cake Chia Pudding
Olivia
This carrot cake chia pudding is vegan, paleo, gluten-free, and packed with fiber and nutrients. It’s the perfect way to start your day!
5
from 1 vote
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Prep Time
3
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
3
minutes
mins
Course
Breakfast
Cuisine
American
Servings
2
Calories
239
kcal
Ingredients
1x
2x
3x
1
cup
almond milk
3
tablespoons
chia seeds
1
tablespoon
maple syrup
1/2
teaspoon
vanilla
1/2
teaspoon
cinnamon
1/2
cup
shredded carrot
2
tablespoon
raisins
2
tablespoon
walnuts
1/4
cup
pineapple
Instructions
Combine milk, chia seeds, maple syrup, vanilla, cinnamon, and carrots in a bowl and mix together until well combined
Cover your mixture with an airtight lid and let it set in the refrigerator for 2-4 hours or overnight
When ready to eat, split the pudding mixture between two cups and layer the chia seed pudding with raisins, walnuts, and pineapple.
Continue to cover with more pudding, whipped cream, and toasted coconut if desired.
Notes
If you do not wish to layer your chia pudding the raisins, walnuts, and pineapple can be stirred into the mixture along with other ingredients.
Nutrition
Serving:
0.5
of total recipe
Calories:
239
kcal
Carbohydrates:
33
g
Protein:
5
g
Fat:
11
g
Saturated Fat:
1
g
Polyunsaturated Fat:
9
g
Sodium:
29
mg
Fiber:
9
g
Sugar:
19
g
Keyword
breakfast chia pudding, carrot cake breakfast, carrot cake chia pudding, chia pudding
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