Carrot Cake Chia Pudding with Cottage Cheese
This carrot cake chia pudding has all the classic flavors of carrot cake with warm spices. It is high protein and gluten-free.
Servings: 2 glasses
Ingredients
- 1/2 cup oat milk
- 1 cup cottage cheese low fat, blended
- 4 tbsp finely grated carrot
- 2 tbsp maple syrup
- 4 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp cardamon
- 1/3 tsp ginger powder
- 1/2 tsp vanilla extract
Toppings
- 1/2 cup Greek yogurt
- 2 tsp maple syrup
- Walnuts or almonds chopped
Instructions
- In a bowl, combine all of the ingredients except for the toppings.
- Cover the bowl and leave in the fridge for at least 2-4 hours or overnight.
- Divide the chia pudding into 2 glasses and cover with Greek yogurt, drizzle with maple syrup, and sprinkle with chopped walnuts.
- Serve immediately or cover to store in the fridge for up to 3 days.
Video
Nutrition
Serving: 1 glass (10 oz) | Calories: 367kcal | Carbohydrates: 43g | Protein: 25g | Fat: 11g | Saturated Fat: 1.8g | Polyunsaturated Fat: 7.4g | Monounsaturated Fat: 1.3g | Cholesterol: 7.4mg | Sodium: 499mg | Potassium: 415.7mg | Fiber: 10g | Sugar: 27g | Calcium: 335mg | Iron: 2.5mg