Carrot Cake Overnight Oats
Oh. Em. Gee. I can’t believe I’ve waited until now to try overnight oats. Guys, these are amazing. Life changing actually!
I’ve been seeing and hearing all the rage about overnight oats lately. I’ve pinned the pins. And now I finally took the plunge. And now I get what all the rage was about.
We don’t usually have time for breakfast on work days, and luckily our sitter does breakfast for the girls. So I’ve always struggled with getting something health in myself. I recently had to cut out dairy and eggs from my diet which lead us to green smoothies. Those are a new family fave but they take time and prep that some work mornings just don’t have. These overnight oats are my new go to!
A quick toss and mix of some staple ingredients before bed, and in the morning, viola! You have a delicious and healthy protein packed breakfast that will keep you full until lunch.
The best part, I just grabbed the mason jar of overnight oats from my fridge, threw it in my work bag, and blissfully enjoyed my breakfast from the comfort of my cubicle!
My first attempt was this simple carrot cake recipe. I’m sharing below what I did, as I did vere from the recipe and just used what I had on hand. My take was SO delish I can’t wait to try some other recipes. And I love that with overnight oats it’s a “use what you have” type of dish. It’s ok if you don’t follow the recipe exactly. I love that I can be creative with the flavors and have such yummy results!
Overnight Oats – Carrot Cake
- 1/4 Cup Oats (your choice quick, rolled, steel cut, etc.)
- 1/2 Cup Vanilla Almond Milk, unsweetened
- 1/4 Cup Carrots, grated
- 1/8 Cup Raisins
- 1/8 Cup Shredded Coconut
- 1 Tbs Chia seeds
- 1 Tbsp Pure Maple Syrup, Grade A
- 1/2 Banana, mashed
- 8 Almonds, chopped
- 1/4 tsp Cinnamon
- Dash Nutmeg
- Throw all ingredients into mason jar.
- Let sit in fridge overnight*
*If using quick oats, your dish will be ready to eat in minutes!