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Carrot Cake Overnight Oats


Overnight oats are always a staple when I'm trying to be health conscious. Unfortunately, I usually skip breakfast. This quick and easy go to allows me to get the calories and nutrients I need to start my day off productive. This Carrot Cake Oats turns productive into delicious!




INGREDIENTS

- 1 ½ cup Forager Project Plain Drinkable Cashew Milk Yogurt

- ⅔ cup gluten-free rolled oats

- 1 tablespoon chia seeds

- ⅓ cup shredded carrot

- 2 tablespoons small raisins

- 2 tablespoons maple syrup or agave

- ¼ teaspoon ground cinnamon

- Pinch of salt

- 2 tablespoons chopped walnuts, toasted


INSTRUCTIONS

Step 1: In a one-pint jar, add the rolled oats, carrot, raisins, cinnamon, chia seed and syrup. Stir.


Step 2: Pour in 1 ½ cups of the Forager Project Plain Drinkable Cashew Milk yogurt (or until it fills the entire jar). Stir again and make sure the yogurt reaches the bottom of the jar.


Step 3: Cover with a lid and chill overnight. To serve, top with toasted walnuts.


You can pre-plan breakfast by making multiple jars at one time. The overnight oats should be eaten within three days of preparation.



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