This Carrot Chia Pudding is so yummy!

And super nutritious too.  Carrots are one of the highest sources of beta-carotene, a powerful catenoid and antioxidant that is converted in the body to Vitamin A. Beta-carotene is also what gives carrots their distinctive colour.

When cooked, the beta-carotene is more readably absorbed. So if you have time lightly steam the shredded carrots in a pan with a little water for a few minutes, then let it cool before adding it in. This way you will receive more beta-carotene while still reserving some of the heat sensitive nutrients like vitamin C.

Carrots also provide many other plant compounds and several vitamins and minerals, so raw or slightly steamed, they are good for you.

And if you like Chia pudding try my Overnight Blueberry Chia Pudding for another nice variation.  It includes a simple breakdown of the basic chia pudding recipe too. Which is really helpful if you like to play around with the recipe a bit and make it your own.

You can create endless chia pudding variations tailored to your taste buds and nourishment needs.

Enjoy!

Pudding with chia, carrot and walnuts

Carrot Chia Pudding

This is so delicious! And if you love carrot cake, you will definitely want to try this. Keep in mind, though, it will have all the flavours with less sugar so it may not taste exactly like biting into a slice of carrot cake.
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Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 3 minutes
Total Time 13 minutes
Course Breakfast, Dessert, Sweet Snack
Cuisine Dairy Free
Servings 1
Calories 418 kcal

Equipment

  • 250 ml glass mason jar
  • Small glass mixing bowl
  • cutting board
  • Measuring cups
  • measuring spoons

Ingredients
  

  • 1/2 large Carrot grated
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Cardamom ground
  • 1/4 tsp Ginger ground
  • Cloves ground, pinch
  • 1/4 tsp Pure Vanilla Extract pure
  • 3 tbsp Unsweetened shredded coconut unsweetened, sulfite free
  • 1 tsp Walnuts chopped
  • 1 1/2 tsp Pure maple syrup or date paste
  • 1 cup Unsweetened Almond Milk unsweetened or whole milk
  • 1/4 cup Chia seeds
  • Pineapple slices or other fresh fruit in season topper

Instructions
 

  • Mix the carrot, spices, maple syrup, walnuts, and coconut in a bowl.
  • Add the milk and chia seeds and mix.
  • Let sit for 15 minutes. Mixing after 5 and 10 minutes to breakup any lumps.
  • Cover and refrigerate for 3 hours or overnight.
  • Garnish with pineapple slices and serve.

Notes

Tip! If you like carrot cake, try swapping out the fresh fruit for raisons😊
Want more protein? Add 1/2 - 1 serving of clean protein powder after letting it rest for 10 minutes. And mix well to make sure all clumps are gone.
Other options/additions, try adding grated nutmeg
Prep ahead, mix all the ground spices ahead of time and store in a small glass jar. Even better, make a larger batch to always have on hand. One teaspoon = 1 serving. And please customize the spices accordingly to your taste buds. If you don't like ginger or cinnamon, swap them out for whatever you do like. 

Nutrition

Serving: 250gCalories: 418kcalCarbohydrates: 42gProtein: 10gFat: 25gSaturated Fat: 9gTrans Fat: 1gSodium: 417mgPotassium: 410mgFiber: 18gSugar: 18gVitamin A: 6040IUVitamin C: 3mgCalcium: 609mgIron: 4mg
Keyword Clean, Easy, Gut health, On-the-go
Tried this recipe?Let us know how it was!

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