How to make:
Carrot Cake Chia Pudding
Cake for breakfast? Of course! This Carrot Cake Chia Pudding is a decadent, healthy breakfast that will keep you satisfied all morning. Vegan & gluten-free!
Prep Time:
10 mins
Total Time:
10 mins
Author:
Yield:
1 1x
Rating:
Ingredients
- 1/4 cup chia seeds
- 1 1/4 cup non-dairy milk*
- 1/4 cup carrots, grated
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 1 tablespoon pecans, chopped**
- 1 tablespoon raisins
- 1 tablespoon coconut flakes
- Optional: sliced banana, plant-based protein powder, maple syrup
Instructions
- In a bowl, add chia seeds, milk, carrots, vanilla, cinnamon, and almond extract. Stir to combine; place in the fridge overnight, or at least 4 hours.
- When ready to eat, top with pecans, raisins, coconut flakes, and optional add-ins.
Notes
*I use a mix of water and non-dairy milk to cut costs.
**You can use whatever nut you prefer – pecans, walnuts, almonds, etc.
Find it online: https://www.emilieeats.com/carrot-cake-chia-pudding/