Easy Carrot Cake Chia Pudding
1/4 cup chia seeds 1 cup almond milk (or any milk of your choice) 1/2 cup shredded carrots 2 tablespoons maple syrup or honey
– 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 teaspoon vanilla extract – Optional toppings: chopped nuts, shredded coconut, or raisin
– In a bowl, mix together the chia seeds and almond milk. Stir well to ensure the chia seeds are evenly distributed in the liquid.
– Add shredded carrots, maple syrup (or honey), ground cinnamon, ground nutmeg, and vanilla extract to the chia seed mixture. Stir thoroughly to combine all the ingredients.
– Cover the bowl and refrigerate the mixture for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
– Before serving, give the chia pudding a good stir to break up any clumps and ensure a smooth texture.
– Serve the Carrot Cake Chia Pudding in individual bowls or jars. Top it with your choice of optional toppings such as chopped nuts, shredded coconut, or raisins.
– Enjoy this delightful and nutritious Carrot Cake Chia Pudding as a breakfast option, snack, or dessert.
Feel free to customize the recipe to suit your preferences. You can adjust the sweetness, spice levels, or even add grated apples for an extra layer of flavor. This recipe provides a healthy and easy way to enjoy the delicious taste of carrot cake in a convenient chia pudding format.
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