This carrot cake chia pudding is vegan, paleo, gluten-free, and packed with fiber and nutrients. It’s a delicious, nourishing way to start your day.
Carrot Cake Chia Pudding
Chia pudding makes a fantastic breakfast. Tiny chia seeds are rich in omega-3 fatty acids and antioxidants, and they supply fiber, iron, calcium, manganese, phosphorus and a modest amount of protein. Because chia seeds expand and form a gel when mixed with liquid, they help you feel full longer and can support stable blood sugar levels.
If you prefer a different flavor, try a mocha or peanut butter version for variety.
What is Chia Pudding?
Chia pudding is similar to overnight oats. When chia seeds soak in liquid they absorb it and form a thick, pudding-like gel. The texture is satisfying and versatile: you can enjoy it plain, build parfaits, or turn it into a dessert using simple, nutritious ingredients. This carrot cake version combines classic mix-ins for the flavor of carrot cake in an easy, healthy bowl.
It’s a great way to add vegetables, fruit and healthy fats to your morning.
Ingredients for Chia Pudding:
This breakfast pudding is simple to prepare: combine the ingredients, stir, and let the mixture set. You’ll need:
- Milk: almond milk or coconut milk work well
- Chia seeds
- Maple syrup: or honey, coconut sugar, or your preferred sweetener
- Vanilla: extract, powder or vanilla bean
- Cinnamon: optional but recommended
- Carrot: grated with a box grater or food processor
- Raisins
- Walnuts
- Pineapple
Healthy Dessert Recipe
Chia seeds need time to absorb liquid. Let the mixture rest in the refrigerator for 2–4 hours or overnight for best results. I usually make this the night before and store it in a mason jar or airtight container.
To make the pudding, whisk together the milk, chia seeds, sweetener, vanilla, cinnamon and shredded carrot until evenly combined. Once the pudding has set, you can serve it in simple bowls or assemble parfaits by layering the pudding with raisins, walnuts and pineapple. Finish with a dollop of whipped cream or toasted coconut if you like — it makes a satisfying, healthy dessert or breakfast.
This chia pudding delivers the warm, familiar flavors of carrot cake while providing fiber, vitamins, healthy fats, fruit and vegetables. It’s a delicious way to fuel your morning.
Healthy Recipes:
- Keto Lemon Chia Pudding
- Healthy Grapefruit Ginger Detox Smoothie
- Breakfast Sausage (Whole30 + Keto)
- Peanut Butter Cup Chia Pudding
- Healthy Mushroom Breakfast Tacos
- Classic Avocado Toast
- Banana Almond Butter Smoothie
Carrot Cake Chia Pudding
Ingredients
- 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 shredded carrot in a bowl and mix until well combined.
- Cover the mixture and refrigerate for 2–4 hours or overnight so it thickens.
- When ready, divide the pudding between two cups and layer with raisins, walnuts and pineapple.
- Top with more pudding, whipped cream or toasted coconut if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Tried this recipe?
Mention @itstartswithgoodfood or tag #itstartswithgoodfood on Instagram!