As published at


  • 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


  1. 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).
  2. 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.

Ingredients available the Oakmont Farmer’s Market 6/10:

-Oats are available from Deer Creek Malthouse

-Maple syrup is available from Ridge Valley

-Carrots are available from Blueberry Hill Farm

-Greek yogurt is available from Conebella Farm