Carrot cake inspired breakfast packed with whole grains, protein, fruit, veggies, and zero refined sugar!
With the spring season comes an obsession with carrot cake. The combination of the sweet raisins, pineapple (I love pineapple in carrot cake!) and carrots with the spicy cinnamon is pretty amazing. However, since one should probably not have cake everyday, why not make a version you can? With these overnight oats, you can still enjoy the carrot cake flavors, but with a healthy twist. Plus they are quick and easy, and perfectly transportable to grab on the way out the door! Simply whip these up and stick them in the refrigerator overnight, and you have a delicious breakfast ready to go in the morning.
Yields 4 8-ounce mason jars
Ingredients:
1 1/3 Cups rolled oats
2 Scoops vanilla plant based protein powder (if you do not have protein powder, you can replace with some non dairy yogurt, but consistency may vary)
1 Teaspoon ground cinnamon
2 Tablespoons + 2 teaspoons chia seeds
2 Cups unsweetened non-dairy milk
4 Teaspoons maple syrup
1 large carrot, peeled and finely grated (approximately ½ cup)
1 Cup chopped pineapple
1/4 Cup raisins
Optional: non-dairy yogurt to garnish
Directions:
In a medium bowl, combine all ingredients (except the yogurt to garnish) and stir well to combine.
Evenly divide the mix between the four 8-ounce mason jars or 2 pint sized jars depending on desired serving size.
Top with yogurt if desired and place in the refrigerator overnight. Enjoy!
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