This creamy Carrot Cake Chia Pudding is a delicious and healthy make-ahead breakfast packed with carrot cake flavor. It’s filling, full of protein, fibre, antioxidants and it’s vegan and refined sugar free.
If you hare a carrot cake lover, then you vill love this carrot cake chia pudding!
It is super easy to make and full of carrot cake flavor. Make it wither with carrot juice, or finely grated carrots, spiced and milk of choice. It’s that easy. Other great carrot cake inspired breakfast recipes to try are these Carrot cake baked oatmeal or this Carrot cake overnight oats.
Also try this Cinnamon Roll Chia Pudding full of warming cinnamon and a super creamy texture.
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Ingredients
- Almond milk, or other plant-based milk of choice. I love unsweetened almond milk and use it in most of my recipes.
- Chia seeds, they are high in fibre, antioxidants and protein
- Carrot juice or finely grated carrot, I used about 1 small carrot. If you like a little texture from the carrot, grate it, otherwise use carrot juice.
- Maple syrup, or other liquid sweetener like agave syrup can also be used. Taste the chia pudding and add more or less maple syrup to taste.
- Spices, a mix of cinnamon, cardamom and ginger powder. You can also use only cinnamon if you like but I really like the mix of spices.
- Vanilla extract, I love this intense flavor of vanilla. Can also be substituted for vanilla bean paste for a more intense vanilla flavor.
- Vanilla yoghurt for topping. Use whatever yoghurt is your favorite, but a thick consistency works best.
Hint: If using grated carrot, use either finely or more coarsely grated for a little more texture in this chia pudding.
Instructions
- Add all the ingredients in a bowl and stir well, let sit 5 minutes, stir again and cover. Taste and add more maple syrup if desired.
- Let the chia pudding chill in the fridge for 4 hours or over night until thickened.
- Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.
Substitutions and variations
- Carrot – Use either carrot juice or grated carrot, I used carrot juice ion this chia pudding. Grate the carrot either finely or more coarsely for a little more texture. You can also use carrot juice and mix in a little grated carrot for texture and extra carrot flavor.
- Extra protein– For some extra protein, add 1 tablespoon of protein powder, vanilla or cinnamon works really well. You might have to add a little bit more milk to thin out the consistency.
- Toppings – For some crunch, top with some chopped nuts like pecans or some granola like this Pumpkin spice granola. A drizzle of maple syrup tastes great too.
- Vegan – To keep this carrot cake chia pudding recipe vegan, make sure to use a plant-based milk and yoghurt for topping.
For another great recipe full of warming cinnamon, try this Cinnamon roll overnight oats.
Storage
This Carrot cake chia pudding recipe can be stored in the fridge for about 5 days. Pack it up in an airtight container, or in individual containers for meal-prep.
Top Tips
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let these chia pudding cakes cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding and add more or less maple syrup to taste. Agave syrup or coconut sugar can also be used.
For a different take on chia pudding, try this Warm Chai Spiced Chia Pudding with Cinnamon Apples.
More healthy breakfast recipes:
More carrot recipes to try:
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This creamy Carrot Cake Chia Pudding is a delicious and healthy make-ahead breakfast packed with carrot cake flavor. It’s filling, full of protein, fibre, antioxidants and it’s vegan and refined sugar free.
- 1 ½ Cup (375 ml) almond milk
- 4 tablespoon carrot juice or finely grated carrot, about 1 small carrot
- 1-2 teaspoon maple syrup
- 4 tablespoon chia seeds
- 1-2 teaspoon of cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon dried ginger powder
- ½ vanilla extract or vanilla bean paste
- vanilla yoghurt and cinnamon for topping
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Add all the ingredients in a bowl and stir well, let sit 5 minutes, stir again and cover. Taste and add more maple syrup if desired.
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Let the chia pudding chill in the fridge for 4 hours or over night until thickened.
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Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.
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