Pudim de Chia com Bolo de Cenoura (7g de Proteína, 12g de Fibra)

Esta Pudim de Chia com Bolo de Cenoura is an easy, healthy breakfast packed with carrot cake flavors, protein, and fiber. It’s a delicious sweet healthy breakfast to add veggies to your day.

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I love to make simple chia puddings, like my Pudim de Chia com Mirtilo e Pudim de chia com coco but I wanted to make a slightly fancier version, one that tastes like my Bolo de Cenoura. This tastes like dessert but it’s super healthy as it’s packed with fiber and protein to keep your full and for healthy digestion.

The full recipe is just below but don’t miss my ingredient selection tips, process shots, and tips and tricks to make the best pudding.

Pudim de Chia com Bolo de Cenoura

Esta Pudim de Chia com Bolo de Cenoura is an easy, healthy breakfast packed with carrot cake flavors, protein, and fiber. It's a delicious sweet healthy breakfast to add veggies to your day.

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Tempo de preparação: 10 minutos minutos

Refrigeração: 6 horas horas

Tempo total: 6 horas horas 10 minutos minutos

Curso: Café da manhã

Cozinha: americano

Dose: 3 porções

Calorias: 320.8 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ ½ xícara Chia Seeds - (nota 1)
• ▢ 2 ¼ xícara Leite de amêndoa - (nota 2)
• ▢ 4 colheres de sopa Maple Syrup - (nota 3)
• ▢ 1 colher de chá de extrato de baunilha
• ▢ 1 colher de chá Canela
• ▢ ¼ colher de chá Gengibre moído
• ▢ ¾ xícara Cenouras raladas
• ▢ 2-3 colheres de sopa Passas Secas - (nota 4)
• ▢ ¼ xícara Nozes picadas - (nota 5)

Instruções

• In a small bowl, add almond milk, maple syrup, vanilla extract, cinnamon, ginger, grated carrots, dried raisins, and chopped walnuts.
• Stir with a fork to combine everything together. The dried spices tend to float on top of the milk, keep whisking to dissolve them as much as you can.
• Add chia seeds and use the fork to stir the seeds with the previous ingredients, until everything is consistent and nicely combined.
• Set the batch of chia pudding aside on the benchtop for the next 10 minutes, and every 2-3 minutes, stir to make sure the spices mix into the milk and the chia seeds don't form lumps.
• Cubra a tigela com uma tampa ou filme plástico e leve à geladeira por pelo menos 2 horas ou durante a noite, até que o pudim esteja espesso e as sementes tenham absorvido o líquido.
• The next day, stir again for a minute to combine the spices that might have gravitate to the top to the rest of the pudding.
• Serve with extra chopped walnuts, and a drizzle of peanut butter or sunflower seed butter.

Notas

notas 1: You can use white chia seeds too they are the same as black chia seeds. 

notas 2: You can use any dairy-free milk you like, or even swap 1/2 cup of the milk for plant-based yogurt for a creamier texture. 

notas 3Qualquer adoçante líquido pode ser usado, como xarope de agave ou néctar de coco.

Nota 4: Or finely chopped pitted dates.

Nota 5: Or chopped pecans, or skip for a nut-free option

ArmazenamentoVocê pode guardar o pudim na geladeira em potes hermeticamente fechados por até 3 dias.

Equipamentos

Pote de vidro (15 oz)

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Nutrição

Servindo: 1serving (1/3 of the batch) | Calorias: 320.8kcal | Carboidratos: 36.4g | Proteína: 7.5g | Gordura: 17.4g | Gordura saturada: 1.6g | Gordura poliinsaturada: 12.5g | Gordura monoinsaturada: 2.7g | Gordura trans: 0.04g | Sódio: 273.4mg | Potássio: 333.3mg | Fibra: 12.3g | Açúcar: 18.1g | Vitamina A: 5365.2IU | Vitamina C: 2.5mg | Cálcio: 460.2mg | Ferro: 2.7mg | Magnésio: 120.9mg | Fósforo: 289.9mg | Zinco: 1.9mg

Ingredientes e Substituições

You only need a handful of ingredients to make this chia pudding here’s how to pick them.

• Chia Seeds – They thicken the pudding while adding fiber and protein. You can use either black or white chia seeds; both work equally well. If you prefer a smoother texture, lightly grind them before mixing (measure before grinding to maintain proper ratios).
• Leite de amêndoa – This acts as the creamy, dairy-free base, giving the pudding a slightly nutty flavor. For a creamier texture, you can swap up to ½ cup of almond milk with your favorite plant-based yogurt or use soy milk for an extra protein boost.
• Maple Syrup – Provides natural sweetness without refined sugars and it works great with the spices and carrots. Alternatives like agave syrup or coconut nectar also work.
• de extrato de baunilha – This boosts the flavors of the pudding.
• Canela – For traditional carrot cake flavors, balancing the sweetness of the maple syrup and carrots.
• Gengibre moído – To add a zesty kick like in a carrot cake.
• Cenouras raladas – This contribute to the sweetness (a bit), but it also brings some moisture, and a subtle veggie boost to the pudding. For a smoother texture, try pulsing the carrots in a food processor to create smaller pieces.
• Passas Secas – For a touch of sweetness and texture. You can swap them for finely chopped, pitted dates, apricots, or prunes if you’re looking for different flavor notes.
• Nozes picadas – For some crunch, healthy fats, and additional protein. If preferred, you can substitute with chopped pecans, peanuts, or almonds—or skip them entirely for a nut-free version.

How to Make Carrot Cake Chia Pudding

This chia pudding is super easy to make. Here’s how in pictures.

Mix the liquid ingredients in a bowl and pour all the dry ingredients on the top.

Stir the mixture for a few seconds every 2-3 minutes for 10 minutes and leave the pudding in the fridge overnight.

Dicas da Carine

I have a few more tips to share to make the best pudding even if it’s your first time.

• Frequent Stirring: After adding the chia seeds to the spiced almond milk mixture, stir every 2–3 minutes during the first 10 minutes to prevent clumping and ensure even distribution.
• Adequate Chilling: Refrigerate the pudding for at least 2 hours (or overnight) to allow the chia seeds to fully absorb the liquid and develop a thick, pudding-like consistency.
• Pre-Serve Stirring: Give the pudding a good stir before serving to recombine any spices or ingredients that might have settled on top.
• Creamier Texture Option: Swap up to ½ cup of almond milk with dairy-free yogurt to make your pudding even creamier.
• Ajustes de textura: If you dislike the texture of whole chia seeds, blend them with the almond milk before mixing for a smoother result.
• Customize Your Flavors: Experiment by changing the dried fruit (dates, apricots, or prunes) and nut type (pecans, almonds, or peanuts) to create your perfect flavor combination.
• Carrot Prep: For a subtler texture, pulse the grated carrots in a food processor so they are in smaller, more uniform pieces that mix well.
• Aumento de Proteína: For an extra protein kick, serve with a drizzle of peanut butter, almond butter, or even stir in a scoop of your favorite plant-based protein powder (add a bit more milk if using protein powder).
• Mix-In Ideas: Add a topping of coconut yogurt for more creaminess. For a crunchier finish, sprinkle extra chopped walnuts or pecans on top just before serving.
• Sugestões para servir: Enjoy your pudding chilled as a hearty breakfast or a satisfying snack that covers a good portion of your daily fiber needs. Layer it in a parfait glass with granola and extra berries for a multi-textured breakfast treat.

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