I love carrot cake! To spice up my breakfast cereal and make Chia Carrot Cake pudding/cereal. I made this for breakfast but it would also make a delicious healthy dessert. Yep I am a big fan of “eating cake for breakfast” too!
Chia Carrot Cake Cereal
makes 1 serving
2TBSP chia seeds (used Nature’s Earthly Choice)
3/4 cup almond milk (used Silk brand Vanilla Almond Milk)
dash of cinnamon (about 1/4 tsp)
sprinkle of nutmeg (about 1/8 tsp)
1/2 tsp vanilla
1/4 cup shredded organic carrots, plus 1TBPS (optional) for topping
1 TBSP unsweetened organic fine coconut
1 TBSP raisins
Mix chia and almond milk in a bowl for about a minute until there are no more clumps of dry chia. Stir in cinnamon, nutmeg, vanilla, and shredded carrots and place in the refrigerator for 4 hours or overnight. You could eat it sooner but it gets thicker if it sits longer. Remove from refrigerator and give it a quick stir. Top with coconut, shredded carrots, and raisins. Enjoy!