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I know moms know best, but I think they had the wrong idea when they said you can’t eat cake for breakfast. If they took one bite of the Carrot Cake Chia Seed Puddings, I think they would agree.
The first layer of these jars is a thick, creamy pudding lined with sweet raisins, carrot shreds, and warming spices. On top of that is a healthy “cream cheese” frosting. I love topping mine with extra raisins and nuts before diving in.
These puddings that taste like a spring time dessert are actually nutrient powerhouse in a jar. They’re loaded with healthy omega 3’s from the chia seeds, protein from the Greek yogurt, and vitamins from not just 1, but 2, vegetables. They’re also refined sugar free and can easily be made vegan with a few simple substitutions.
Make a big batch of these on Sunday to enjoy throughout the week. With all the goodness in these Carrot Cake Chia Seed Puddings, even your mom will approve of you having cake everyday for breakfast.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!