Carrot Cake Chia Pudding

Carrot Cake Chia Pudding with Cottage Cheese is a delicious, high-protein twist on your favorite dessert. Packed with warm spices and natural sweetness, this pudding offers the nostalgic flavor of carrot cake in a healthy, gluten-free, and protein-rich format. Perfect for breakfast, snacks, or dessert, it’s easy to prep and enjoy any time of day.

Why You’ll Love This Recipe

This chia pudding is not only flavorful and satisfying but also incredibly nutritious. The combination of cottage cheese and chia seeds delivers a powerful dose of protein and fiber, while maple syrup and warming spices make every bite taste like a treat. It’s simple to make, meal-prep friendly, and requires no cooking beyond blending and chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• oat milk

• low-fat cottage cheese (blended until smooth)

• finely grated carrot

• maple syrup

• chia seeds

• cinnamon

• cardamom

• ginger powder

• vanilla extract

Toppings:

• Greek yogurt

• maple syrup

• chopped walnuts or almonds

Directions

1. In a mixing bowl, combine the oat milk, blended cottage cheese, grated carrot, maple syrup, chia seeds, cinnamon, cardamom, ginger, and vanilla extract.

2. Stir well until everything is fully mixed.

3. Cover and refrigerate for at least 2–4 hours, or overnight, until the pudding thickens.

4. Once set, divide the pudding into 2 glasses.

5. Top each serving with Greek yogurt, a drizzle of maple syrup, and a sprinkle of chopped walnuts or almonds.

6. Serve immediately or cover and refrigerate for up to 3 days.

Servings and timing

This recipe serves 2 glasses (about 10 oz each).
Prep time: 5 minutes
Cook time: 5 minutes
Setting time: 2 hours
Total time: 2 hours 10 minutes

Variations

• Make it dairy-free: Use dairy-free cottage cheese and plant-based yogurt alternatives.

• Add fruit: Top with pineapple chunks or raisins for a true carrot cake vibe.

• Nut-free: Skip the nuts or use sunflower seeds or pumpkin seeds instead.

• Extra spice: Add a pinch of nutmeg or allspice for even more warmth.

• Sweeter option: Use more maple syrup or a dash of coconut sugar.

Storage/Reheating

Store the chia pudding in airtight containers or jars in the refrigerator for up to 3 days.
Best served chilled; no reheating is necessary.
If it becomes too thick, stir in a splash of oat milk before serving to loosen the consistency.

FAQs

Can I use regular milk instead of oat milk?

Yes, any milk—dairy or non-dairy—will work in this recipe.

Do I need to blend the cottage cheese?

Blending ensures a smooth, creamy texture. If you prefer a chunkier pudding, you can skip blending.

How long should the pudding set?

A minimum of 2 hours is required, but overnight yields the best consistency.

Can I meal prep this recipe?

Yes, it’s perfect for meal prep and stays fresh in the fridge for up to 3 days.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use other sweeteners?

Absolutely. Honey, agave, or a low-carb sweetener like monk fruit can be used instead of maple syrup.

Can I add protein powder?

Yes, a scoop of vanilla or unflavored protein powder can be added for an extra protein boost.

Can I make this without carrots?

Yes, though the carrots give the pudding its signature carrot cake flavor and texture.

What type of chia seeds should I use?

White or black chia seeds both work the same in this recipe.

Can I freeze chia pudding?

Chia pudding doesn’t freeze well, as the texture becomes uneven. It’s best to store it in the fridge.

Conclusion

Carrot Cake Chia Pudding with Cottage Cheese is a creamy, spiced, and nourishing treat that transforms classic dessert flavors into a wholesome meal. With high protein, natural sweetness, and easy prep, it’s a great way to fuel your day without sacrificing taste. Enjoy it for breakfast, post-workout fuel, or a satisfying dessert—all with the goodness of real ingredients.