Vegan Carrot Cake Chia Pudding

Raw carrot gives this filling and healthy Carrot Cake Chia Seed Pudding a boost of nutrition and a beautiful, natural color.

I'm a huge fan of using chia seeds to create a great vegan pudding breakfast or snack.

These seeds provide an excellent source of protein, Omega-3s, fiber, calcium, and iron. They're an important part of any plant based diet.

Equally important to me, though, is that these puddings can not only be easily meal prepped and stored for a week's worth of breakfast, they can also be easily modified to create a bunch of creative, tasty recipes.

Take, for example, my 4-ingredient chocolate chia seed pudding. I mean, who doesn't want chocolate for breakfast?

Or perhaps you'd enjoy the golden milk tumeric chia seed pudding.

But today, I want to share with you a creative way I've been able to incorporate more vegetables into this vegan pudding.

Vegetables for breakfast?

I put vegetables in everything, breakfast included! Even sweet breakfast recipes! Here are a few examples:

• Smoothies: It could be a green smoothie with spinach or romaine or a chocolate smoothie with raw zucchini in it for creaminess.
• Oatmeal: I usually add shredded carrot or zucchini to my oatmeal.
• Any Dinner: Unless I'm making breakfast for dinner, vegetables are always present.

So it should come as no surprise to you that I'm incorporating vegetables into this vegan carrot cake chia seed pudding.

Especially since there's the word "carrot" in the title. 😉 Yeah, I'm not good at surprises. 

How to make Carrot Cake Chia Pudding

To make this pudding recipe, I blended a carrot into my non-dairy milk before soaking the chia seeds. I recommend something like a homemade oat milk or this almond milk recipe.

Adding the carrot gives this filling breakfast a beautiful orange color and some added nutrition. Dates give this pudding sweetness and spices make it nice and warming.

Make this Carrot Cake Chia Seed Pudding right before you go to bed and you'll have a delicious breakfast waiting for you in the morning!

If you end up trying out this Carrot Cake Chia Seed Pudding, I'd love to hear about it! Leave a comment or take a picture and post it on Instagram and tag @theconscientiouseater so I can see it!

Also, if you like this kind of flavor, you might also want to check out my carrot cake baked oatmeal and of course my carrot cake cupcakes (with cashew frosting!). You won't regret it 🙂

PS. the reason I only have one photo of this carrot cake chia pudding is that my husband accidentally deleted my hard drive. Seriously! Thankfully, I had one in my e-mail so I have as least one picture to share with you!

📖 Recipe

Carrot Cake Chia Pudding

Faith VanderMolen

Raw carrot gives this filling and healthy Carrot Cake Chia Seed Pudding a boost of nutrition and a beautiful color.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast

Cuisine American

Servings 1 serving

Calories 57 kcal

Equipment

• Vitamix 5200 Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ½ cup homemade unsweetened almond milk
• ½ large carrot
• 2 pitted medjool dates
• ¼ inch vanilla bean*
• ¼ teaspoon cinnamon
• Pinch nutmeg
• ¼ cup chia seeds

Instructions 

• Blend the milk, carrots, dates, vanilla bean, and spices in a high speed blender until smooth.
• Pour the carrot mixture into a bowl or glass and stir in the chia seeds. Allow the mixture to sit for about 5 minutes and then stir again to keep any lumps from forming.
• Cover the bowl with plastic wrap and let it sit overnight in the fridge to thicken.
• In the morning stir again, adding more almond milk if desired, and top with optional toppings.
• Enjoy!

Notes

*You can use ½ teaspoon pure vanilla extract instead of the vanilla bean.

OPTIONAL TOPPINGS: sautéed cinnamon apples, chopped pecans, coconut milk whipped cream

I don't include the overnight soaking time in the preparation time.

Nutrition

Serving: 1gCalories: 57kcalCarbohydrates: 4gProtein: 2gFat: 4gPolyunsaturated Fat: 3gSodium: 17mgFiber: 2gSugar: 1g

Tried this recipe?Let me know how it was!