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 in Breakfasts / Sweets?
I put vegetables in everything, sweet things included. For example:
- 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.
Making Carrot Cake Chia Pudding
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!
Oh, and p.s. – 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!
- 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.
*You can use 1/2 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 InformationYield 1 Serving Size 1
Amount Per Serving Calories 57Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 17mgCarbohydrates 4gNet Carbohydrates 0gFiber 2gSugar 1gSugar Alcohols 0gProtein 2g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.