Overnight Carrot Cake Oats (Vegan, Gluten-free, Raw, Refined Sugar-free)

This scrumptious bowl of overnight carrot cake oats is my recent favorite pre-run breakfast of late. It’s definitely heavenly when warmed on a cold winter day, or enjoy it straight away from the fridge during summer. All you have to do is to mix everything in a jar the night before and there you go with a nutritious and delicious breakfast or lunch that can keep you going throughout the day.

Ingredients:

1 small carrot (grated)
3/4 cup GF rolled oats
1 Tbsp chia seeds
1 1/4 cups non-diary milk (I used homemade hazelnut milk)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 tsp maple syrup
2 Tbsp goji berries
1 Tbsp cacao powder
1 tsp carob powder
1 tsp maca powder

Directions:

  1. The night before you want to have this oat. Add everything (except non-diary milk) in a clean glass jar, mix well.
  2. Pour in your choice of milk. Stir well, cover and refrigerate overnight until the plant-based milk is completely absorbed.
  3. In the next morning, warm it in a pan or enjoy it straight away from the fridge. I like to serve it with some homemade persimmon butter, but any jam or nut butter works well ๐Ÿ™‚
  4. Enjoy!๐Ÿ˜˜

 

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