Description
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.
Ingredients
- 1/2 cup oats
- 3/4 cup unsweetened almond or cashew milk
- 3 Tablespoons grated carrots
- 1/2 – 1 Tablespoon maple syrup
- 1/2 Tablespoon raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/4 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
Instructions
- 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.
- Category: Breakfast
- Method: Overnight soak
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 14g
- Fat: 11g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 7g
Keywords: carrot cake overnight oats