Description
This Carrot Cake Chia Pudding with Cottage Cheese combines the cozy flavors of carrot cake with the nutritional power of chia seeds, cottage cheese, and warm spices. High in protein and fiber, it’s a perfect make-ahead breakfast or snack that’s gluten-free and naturally sweetened.
Ingredients
-
- 1/2 cup oat milk
- 1 cup low-fat cottage cheese, blended
- 4 tbsp finely grated carrot
- 2 tbsp maple syrup
- 4 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/3 tsp ginger powder
- 1/2 tsp vanilla extract
Toppings:
- 1/2 cup Greek yogurt
- 2 tsp maple syrup
- Chopped walnuts or almonds
Instructions
- In a bowl, combine oat milk, blended cottage cheese, grated carrot, maple syrup, chia seeds, cinnamon, cardamom, ginger powder, and vanilla extract. Mix well.
- Cover the bowl and refrigerate for at least 2 to 4 hours, or overnight, until set.
- Once set, divide the chia pudding into 2 glasses.
- Top each glass with Greek yogurt, a drizzle of maple syrup, and a sprinkle of chopped walnuts or almonds.
- Serve immediately or cover and store in the fridge for up to 3 days.
Notes
- Use finely grated carrots for the best texture.
- Blending the cottage cheese helps create a smoother pudding base.
- Adjust sweetness by using more or less maple syrup as desired.
- For a dairy-free version, substitute cottage cheese and Greek yogurt with plant-based alternatives.
- This is a great meal prep option and can be made 2–3 days ahead.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 glass (10 oz)
- Calories: 367
- Sugar: 27g
- Sodium: 499mg
- Fat: 11g
- Saturated Fat: 1.8g
- Unsaturated Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 7.4mg
