Carrot Cake Overnight Oats
Some time ago I shared a pic of my breakfast on Instagram and got a lot of questions about those orange colored overnight oats. The recipe is super simple and very similar to some of my other overnight oat recipes, but this time with a cake like spin.
So here you have the recipe, I hope you enjoy these Carrot cake overnight oats as much as I do!
Ingredients for two portions:
2 1/2 dl rolled oats (use gluten free if needed)
3 1/2 – 4 dl milk of your choice (depends how thick oats you want, I usually use unsweetened almond milk)
1 medium sized carrot, shredded
2 tbsp maple syrup or honey, use erythritol for lower calorie version
2 tsp cinnamon
2 tbsp shredded coconut
1 tsp vanilla extract
1 tbsp raisins
2 tbsp crushed pecans or walnuts
1 tbsp chia seeds (add a bit more milk)
• In a medium bowl, mix all ingredients together.
• Divide oats between two (glass) jars, cover with lids and refrigerate at least 6 hours or preferably overnight.
• In the morning, give it a stir (You’ll notice that the oats soak up a lot of the liquid, so you may want to add a little more milk before serving), sprinkle with your favorite toppings, dig in and enjoy!
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