Carrot Cake Breakfast Pudding
Print Recipe
- 1 cup grated carrot
- 1/4 cup chia seeds or ground flaxseeds
- 1 1/2 cups coconut milk or almond milk
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp nutmeg
- 2 tbsp raisins or chopped dates
- Optional: 1 tsp maple syrup or raw honey
- Optional: handful of chopped walnuts or pecans
Combine all ingredients in a bowl or jar. Stir well until evenly mixed.
Cover and refrigerate overnight, or for at least 4 hours to thicken.
In the morning, give it a stir. If it's too thick, add a splash of milk to loosen.
Top with extra grated carrot, nuts, or coconut flakes if desired.
Enjoy warm or chilled!
