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Carrot Cake Chia Pudding

Carrot Cake Chia Pudding

This recipe was inspired by one created by That Clean Life.


  • 1 carrot grated
  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 1/4 cup walnuts
  • 2 tbsp flaked coconut (unsweetened)
  • Sweeten to taste (stevia, maple syrup, or xylitol)
  • Toothpick swirl (or up to one drop) of On Guard Essential Oil



Soak chia seeds in almond milk over night in the fridge or in the morning for at least 20 minutes.   Next morning, mix in grated carrot, sweetener and essential oil.  Separate into 2 mason jars and top with coconut and walnuts.  Take with you or enjoy for breakfast!

Nutritional Nibble:

This is a delicious breakfast that is gluten and dairy free.  Chia seeds are a good fibre choice versus ground flax for an inflamed gastrointestinal track .  It’s also ‘keto friendly’ when sweetened with xylitol or monk fruit sweetener.  The on-guard essential oil is loaded with clove oil which is extremely high on the ORAC scale so perfect for the fall to keep your immune system high.  


Linda Ljucovic, Registered Holistic Nutritionist and Essential Oils Educator, Oakville