Carrot Cake Oats
Ingredients
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2/3 cups Oats
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1 cup unsweetened dairy free milk
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1 cup finely grated carrots
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1 scoop vanilla protein powder (optional– if you skip, add ~1/3 cup more oats here!)
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4 tsp chia seeds
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3–4 TBSP raisins
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2 TBSP unsweetened shredded coconut
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1/4 tsp cinnamon
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1/4 cup unsweetened coconut yogurt
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optional 1–3 tsp maple syrup to taste*
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optional toppings: more shredded carrot, chopped pecans, raisins, coconut, and granola
Instructions
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Grate the carrots by using a food processor or finely chopping by hand. (The finer the better for this recipe!)
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Divide all ingredients between two mason jars.
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Stir gently to combine and refrigerate overnight.
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In the morning, stir and add more almond milk if needed to thin out the consistency or more chia seeds to bulk things up.
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Top with more shredded carrot, chopped pecans, raisins, coconut, and granola and enjoy.
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Leftover overnight oats are good stored in the fridge for 3-5 days.