Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats let you get away with eating something that tastes like cake for breakfast! Vegan and gluten-free.
Spring is here and although I still can’t believe it’s already April (seriously, how is this possible?) I’m pumped because we have a ton of fun things on the agenda this spring. It actually kicked off last weekend with the Monument Ave 10K. My friend, Heather, and I teamed up to train and run together this year. We didn’t end up training nearly enough so our main goal was to run the whole race without walking and we did it! Heather was a true rockstar considering it was her first race and the longest distance she’s ever run.
Other fun things coming up this spring include a couple family get-togethers, bridal and bachelorette parties for my sister-in-law, who’s getting married this spring, as well as, the one year anniversary for The Veil Brewing Co. <— Where Isaac works.
I’m also pretty excited for spring produce, visits to the farmers market and moving towards light and fresh foods (yeah, salads) instead of the heavy comfort foods we crave throughout the winter.
I hope you’re ready for the transition because today I have a new overnight oats recipe for you! It’s springy and combines all the flavors of carrot cake into a healthy breakfast bowl of goodness with a light orange hue.
The recipe is super simple and very similar to some of my other overnight oats recipes, but with a carrot cake spin. It starts with a base of oats, almond milk, shredded carrots, raisins, maple syrup, cinnamon, vanilla and almond extract. Once the oats soak up the liquid overnight you top them with crunchy coconut flakes and chopped walnuts for a chilled bowl of healthy, cake-flavored oats.
Of course you’re getting a dose of heart-healthy oats, but you’re also getting all the health benefits of carrots including the antioxidant beta-carotene, known for it’s eye health and anti-aging properties among other things. See more health benefits of carrots here.
Healthy dessert-inspired breakfast recipes like this are my favorite because they feel so decadent. I made a huge batch of carrot cake overnight oats last week and ate them for breakfast every single day. I found that adding a little yogurt or protein powder to the original recipe was the perfect way to add an extra boost of protein. Feel free to do the same if you like a bit more protein with your breakfast too.
- ½ cup oats
- ¾ cup unsweetened almond or cashew milk
- 3 Tablespoons grated carrots
- ½ - 1 Tablespoon maple syrup
- ½ Tablespoon raisins
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- ¼ teaspoon almond extract (optional)
- 1 Tablespoon unsweetened flaked coconut
- 1 Tablespoon chopped walnuts or pecans for topping
- optional add ins for more protein: protein powder or yogurt
- Place all ingredients except the nuts in a container and stir until well combined. Seal with a lid and place in the fridge overnight (or at least a couple hours).
- Bring out of the fridge in the morning and stir. You'll notice that the oats soak up a lot of the liquid so you may want to add a little more almond milk before serving. Top oats with chopped nuts and serve.