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.

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