carrot cake overnight oats

Name: Carrot Cake Overnight Oats
Prep time: 20 min
Yield: 3
Cuisine: American
Ingredients: 1/2 cup(s) old fashioned oats; 1/4 cup(s) fresh carrots, grated, cooked; 2 tablespoon(s) raisins; 2 tablespoon(s) canned pineapple, crushed; 1/4 teaspoon(s) cinnamon; 1 tablespoon(s) chia seeds, ground; 1 teaspoon(s) walnuts, ground (optional); 3/4 cup(s) plant based milk (soy, almond or cashew)

review

Recipe by

Debbie Zimmerman

@PhytoFitLife

Lakeland, FL

Mornings are usually a rush and having a grab-and-go breakfast is a great way to reduce any
possible stress if running late. Overnight oats can be prepared on Sundays and will hold all week until
you are ready to enjoy. I like making enough for several days so that I don’t have to think much in
the morning. This recipe is dedicated to my father, Jerry Kent, who always “celebrated” a special
occasion with a carrot cake!

yield 3 serving(s)

prep time 20 Min

method No-Cook or Other

Ingredients For carrot cake overnight oats

1/2 c

old fashioned oats
1/4 c

fresh carrots, grated, cooked
2 Tbsp

raisins
2 Tbsp

canned pineapple, crushed
1/4 tsp

cinnamon
1 Tbsp

chia seeds, ground
1 tsp

walnuts, ground (optional)
3/4 c

plant based milk (soy, almond or cashew)

How To Make carrot cake overnight oats

1
In a pint-sized jar with a lid, begin to layer ingredients in the order listed adding your plant-based
milk last. Seal with a lid and place in the refrigerator until ready to each.

2
Before eating, stir all the
ingredients until well mixed. You can enjoy these overnight oats without cooking or can pour into a
bowl and heat for two minutes. Can hold in the refrigerator 5 days.
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