Carrot Cake Chia Pudding

Name: Carrot Cake Chia Pudding
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: chia seeds; milk of choice; maple syrup; shredded carrots; chopped pecans or walnuts; shredded coconut; raisins

15 mins prepServes 4

This chia pudding captures the flavors of classic carrot cake while being a healthy, fiber-rich breakfast option. It's simple to make and perfect for Easter morning, combining chia seeds, milk, and maple syrup with layered carrot mixture, nuts, coconut, and raisins.

4 servings

What you need

¼ cup maple syrup

2 tbsp shredded coconut

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Instructions

1: In a bowl, combine chia seeds, milk, and 4 tablespoons of maple syrup.

2: Whisk the mixture well, ensuring chia seeds are evenly distributed. Let it sit for 5 minutes.

3: Stir the mixture again, breaking up any clumps of chia seeds.

4: Cover the bowl and refrigerate overnight to allow chia seeds to absorb the liquid.

5: Before serving, give it a final stir.

6: To make the layered mix, combine shredded carrots, 2 tablespoons of pecans, 2 tablespoons of shredded coconut, a handful of raisins, and 1/4 cup of maple syrup in a bowl.

7: Create alternating layers of the chia pudding and carrot mixture. Top with any leftover toppings.

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Carrot Cake Chia Pudding

What you need

Instructions

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