Breakfast Recipe: Vegan + Gluton Free Carrot Cake Overnight Oats

carrot cake overnight oats

I LOVE breakfast. Yes, I would eat breatfasty-foods morning, noon and night if I could, and despite being quite loyal to the banana-honey or berry-maple syrup oatmeal combos, this mouth-watering concoction by Nutritionist in the Kitch is one I gotta try.

You will need the following:

  • ⅓ cup rolled oats
  • 1 tablespoon ground flaxseed
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1-2 packets stevia (or 1-2 tablespoons pure maple syrup, depending on sweetness preferred)
  • ¼ cup raw shredded carrot
  • 2 tablespoons chopped fresh pineapple
  • 1 tablespoon shredded unsweetened coconut (plus a little extra for garnishing)
  • 1 tablespoon raisins (optional)
  • 1 tablespoon chopped walnuts or pecans (optional)
  • ¼ tsp pure vanilla extract
  • ½ cup unsweetened almond milk

Then…

  1. Combine all ingredients in a bowl and mix well.
  2. Cover the mixture and place in the fridge overnight.
  3. The next morning, stir and add in 1-2 tablespoons of almond milk or water.
  4. Reheat then garnish with shredded coconut, raisins, nuts, a dash of cinnamon, and a drizzle of pure maple syrup.

Nomnomnom!

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