Carrot Cake Vegan Overnight Oats
 
 
Serves: 2
Ingredients
  • Carrot Cake Overnight Oats:
  • 1 cup rolled oats
  • 2 tablespoons ground flax
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tablespoon maple syrup
  • ½ cup shredded carrot
  • ¼ cup finely diced pineapple
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoon raisins
  • 1 tablespoon chopped raw walnuts
  • ¼ cup unsweetened coconut yogurt (I love the Yoso brand)
  • ¼ tsp vanilla
  • 1 cup unsweetened vanilla or plain almond milk
  • Optional Toppings:
  • Raw chopped walnuts
  • Raisins
  • Pistachios
  • Sunflower Seeds
  • Shredded Coconut
  • Tahini Maple Drizzle
  • Tahini Maple Drizzle:
  • Stir together 1 tablespoon runny tahini with 1 tablespoon maple syrup and 1-2 tablespoons water and drizzle over the overnight oats (serves 2).
Instructions
  1. In a bowl combine all of the ingredients and mix well.
  2. Divide between two mason jars or Tupperware containers.
  3. Cover and place in the refrigerator overnight.
  4. In the morning, stir the overnight oats and add whatever toppings you prefer.
  5. Heat in the microwave or on the stovetop or enjoy cold (I prefer my overnight oats cold!)
  6. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/vegan-gf-carrot-cake-overnight-oats-2/