As published at https://www.eatingbirdfood.com/carrot-cake-overnight-oats/
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.
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