Made with chia seeds and TWO servings of vegetables, this gluten-free, vegan treat will have you “hopping” to the kitchen to make again and again!
So you know how I said last week’s Carrot Cake Quinoa was going to be your new favorite breakfast? Well, now I’m going to make it hard for you to choose, because this baby? Yeah, how about I’ve already made it FOUR times?!
I’ll tell you the truth, I’ve always been a bit skeptical of chia pudding. I’m not a HUGE fan of chia seeds in general…how they get stuck in your teeth, to your clothes, in your hair, on the dog…and oh my god, heaven forbid you spill some anywhere near the sink!
But then I made Laura’s Berry Chia Pudding on the third day of my cleanse and everything changed…mainly because it kept me full for, are you ready for this? FIVE HOURS! For me, the trick is adding a serving of protein powder to the mix for staying power…otherwise I’m sure I would’ve been hungry in thirty minutes…but that’s just me. Feel free to mix as your heart (or should I say your gut?) desires!
Going off the same idea from the Carrot Cake Quinoa (actually I made this one first so I guess it’s the other way around), I combined creamy pumpkin puree with sweet shredded carrots to give you TWO servings of veggies. How about that to get your morning off to a healthy start?
And just like most of my recipes that I’m constantly sneaking pumpkin into, I promise you can’t taste it…so all you pumpkin haters out there can rest easy…I’m looking at you, Meg…all you taste is the warm spicy flavors of cinnamon and ginger combined with the silky smooth taste of coconut milk.
If you can get your hands on this cream cheese bakery emulsion, I HIGHLY recommend it. I tried the recipe out with a variety of extracts but the combination of coconut and cream cheese was my absolute favorite! I found mine at TJ Maxx (of course), but I’ve also seen them at Walmart…or you can purchase them online!
OR you could always give your pudding a little decadent flair and drizzle on a bit of cream cheese “icing” by mixing cream cheese (regular or vegan) with a bit of coconut milk and stevia…you’re welcome! 😉
Carrot Cake Chia Pudding
Prep Time: 10 minutes
Cook Time: At least 2 hours for chilling,
Keywords: overnight breakfast dessert snack gluten-free high fiber nut-free vegan vegetarian Easter pudding spring
Ingredients (Serves 1)
- 1/3 cup coconut milk
- 1 Tablespoon chia seeds
- 1/3 cup pumpkin puree (not pie filling)
- 1/3 cup shredded carrots
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coconut extract (or vanilla)
- 1/2 teaspoon cream cheese bakery emulsion (optional)
- 1 scoop plant-based protein powder (optional)
- 3-5 drops liquid vanilla stevia (if not using a sweetened protein powder)
- Toppings: dates, raisins, shredded coconut, and/or walnuts
1. Combine all ingredients in a bowl, stir well, cover and refrigerate for 2-3 hours or overnight.
2.When ready to serve, add a bit of water if needed to thin and top with desired toppings (I used chopped dates, coconut, and more chia seeds).
And yeah, maybe you tell I had a hard time narrowing down the pics for this one?? 😉
Disclaimer: Lorann’s Oils doesn’t know WHO the heck I am so of course had nothing to do with this post. I’m just obsessed with their stuff!
Edited to add: Again, I’m linking up with my fellow #strangebutgood foodies for Laura’s Friday party! Be sure to check out all the other link ups this week!
Are you a chia seed fan?
What is your favorite way to use them?
You had me at carrots…anyone has me at carrots. 😉 I’ve tried chia pudding once before, but it was suuuper plain and basically disgusting. I’ve been a bit turned off by the stuff, but I think this would definitely change my mind!
Oh please give it a try, Emma! It’s not bland in the LEAST! This has got to be one of my favorite spice combinations out there…I’ve been putting cinnamon and ginger in everything lately! 😀
LOVE chia seed pudding and this is such a different take on it! It looks delicious!
Thank you, Holly! It’s definitely one of my favorite quick breakfast recipes…as long as I remember to plan ahead that is! Lol
I like a decadent flare to al the things. You are brilliant. I did one with sweet potato and protein, which made it ridiculously creamy. I bet the pumpkin is the same… will try it. In 3 months. When I get pumpkin again. Doh.
Awwww hell! I forgot that was one of your flagged foods! Don’t worry…3 months isn’t all that long! And I promise not to torture you with any more pumpkinified strangebutgoodness! 😉
I need to visit you again…I’m out of pretty sweet potatoes…and my liver has officially been detoxed! Lol
Just say when!!! Also… I found your water bottle! Actually the car wash found it. It had rolled under the seat.
When! Haha! But wait, seriously…it won’t be much longer now till the Food & Wine festival…though I still haven’t heard back from those guys yet! *fingers crossed*
And ok, I was starting to think the bottle just vanished into thin air…or I threw it out the window in my drunken state! Lol
If i hadn’t been so hung over, I would have been witty enough to make up a fabulously drunken tirade in which you pummeled a homeless guy with you water bottle.
Hahaha! Omg! What happens in Atlanta STAYS in Atlanta, right? By the way, I got an email from the chick in charge of the food and wine fest with an attachment image for upcoming activities…but I never got a confirmation on my ticket! What gives?!
Oh my goodness. Your recipes have been ballin’ lately. I am kind of obsessed with them lately. I’m a huge fan of chia mostly because I have an intolerance to flax and eggs, so I kind of have to love them;)
This needs to be my Snack today.
Awww, Lisa, you’re making me blush! Thanks girlie! I’d love to know what you think if you get around to trying it…like I said, it’s been kind of an obsession for me lately…for good reason! 😉
What a great list of ingredients (never heard of Bakery cream cheese emulsion tho?) This would make a great afternoon snack! Pinned.
Thank you, Gwen! I’d never heard of the emulsions either until I stumbled over a banana one at TJ Maxx…the flavors are incredible…much more intense than a regular extract! 🙂
chia pudding is the bombbbbbb. I love all of the variations. Worth getting it stuck in your teeth!
Beautiful pictures! I’ve yet to try chia pudding but I love using chia “eggs” in baking experiments (or when my mom doesn’t tell me she’s hardboiled every egg in the fridge).
Thank you, Sarah! You know, I tend to forget about chia “eggs” when I’m baking and whatnot…I almost always use flaxseed instead! Guess it’s just because that’s the first egg substitute I learned about!
I love chia seed pudding! Although every time I make it, it’s always chocolate flavoured! This is a great way to branch out with it. Other than chia pudding, I always use chia seeds in my oatmeal – I can’t even remember the last time I didn’t put them in it!
I might need to give it another go in oats…I think the last time I added too much because they ended up being kinda gummy? But I love them in overnight oats!
now i want that cream cheese, like STAT! yum
What? Who you talking to? Pumpkin haters? Oh wait, yup that’s totally me. I am still not a pumpkin lover (although I’d eat Peas & Crayons pumpkin burgers again) and I don’t own chia seeds, but your pictures sure do look nice. 😉
P.S. You might want to double check that you’re welcome towards the end. Love you, and by the way, I had 5 typos post-publication in my last post, and those are the ones I caught.
Awwww, SHIT! I hate it when I do that…I swear sometimes my fingers just can’t keep up with my mind! Thanks for pointing it out to me though…grrrr!
And yeah, I’ve really got to make those burgers. I mean, you’ve whored them out enough…they MUST be good! Lol
Me and chia = not the best affair. After it got stuck in my teeth on more than one occasion.
Saying that….staying power (Haha Heather Power) of 5 hours? Okay….I need to get on board of this. Lately, I’ve found it so hard to stay satisfied for a significant period. Definitely looking into this more!
Oh trust me, I’ve had my fair share of picking those buggers out of my teeth (and hair…wtf?) too…actually never really been a HUGE fan of them…until I made this. You can’t actually feel the individual seeds as much as you can in other things. Definitely not the gloopy blobs I’ve had in the past! Give it a try, friend! Maybe it’ll tame that hunger beast! Hmmm….do I sense a blog name change? The Big BEAST’S World?! Lol
I love anything carrot cake! I’ve never eaten chia seeds before but have been wanting to try them. This looks fab!! 🙂
Chia seeds are…interesting. I’ll say that. They can be a little weird and gloopy(?) sometimes, but in this, you can’t really feel the individual seeds. They’re also really good in overnight oats…makes them SUPER thick! Check out this post for a carrot cake version of those! 🙂
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