Carrot Cake Overnight Oats

Name: Carrot Cake Overnight Oats
Prep time: 3 min
Total time: 3 min
Yield: 2 servings
Ingredients: 1 cup organic dry rolled oats (or steel-cut, see Chef’s Notes); 1 cup plant-based milk (unsweetened); 1 carrot (shredded); 2 tbsp organic raisins; 2 tbsp walnuts (chopped); ½ tsp ground cinnamon; ¼ tsp ground ginger; 1 dash ground nutmeg; coconut flakes (optional, unsweetened, to taste)

Nichole Dandrea-Russert, MS, RDN

4 years ago

Yields2 ServingsPrep Time3 minsTotal Time3 mins

Ingredients

1 cup organic dry rolled oats (or steel-cut, see Chef’s Notes)

1 cup plant-based milk (unsweetened)

1 carrot (shredded)

2 tbsp organic raisins

2 tbsp walnuts (chopped)

½ tsp ground cinnamon

¼ tsp ground ginger

1 dash ground nutmeg

coconut flakes (optional, unsweetened, to taste)

Directions

In a large bowl, combine all of the ingredients.

Divide the oatmeal mixture between 2 jars or bowls.

Refrigerate overnight.

Chef's Notes

Substituting steel-cut oats for rolled oats
Since they’re not steamed and rolled first, steel-cut oats may need a longer time to absorb the milk compared to rolled oats. We recommend soaking steel-cut oats for at least 8–10 hours or longer. Taste them to see if they’re tender and chewy enough to your liking. If not let them sit longer.

Nut-Free
Substitute 1 cup diced pineapple for the walnuts.

Storage
Store in an airtight container in the refrigerator for up to 5 days.

Add More Nutrients
Add 1 Tbsp chia seeds to the oatmeal mixture. (You may need to increase the amount of plant-based milk by ½ a cup.)