Carrot Cake Overnight Oats

(a healthier version of) dessert, for breakfast…

… it doesn’t get much better than that! These overnight oats are a little sweet, a little savory and are a fun twist on a classic favorite. When I have a particularly busy week coming up, overnight oats are my go-to for healthy breakfasts on-the-go — just 15 minutes of prep and you’ve got your whole week covered!

So when I came across Flora and Vino’s Coconut Carrot Cake Overnight Oats recipe, I knew I had to give it a try. The original recipe is awesome, and a few simple modifications kicked it up another notch. Be sure to add this one to your weekly line up!

Prep Time: 15 minutes

Cook Time: N/A; requires overnight refrigeration

Yield: 3 servings

CARROT CAKE OVERNIGHT OATS RECIPE:

• 1 cup old fashioned oats

• 1 cup shredded carrots, finely chopped

• 1 scoop vanilla protein powder

• 1/2 cup unsweetened coconut milk (or almond milk)

• 3 tbsp dates (or raisins), finely chopped

• 2 tbsp unsweetened shredded coconut

• 1 tbsp chia seeds

• 2-3 tsp organic maple syrup (to taste)

• 2/3 tsp cinnamon

• 1/4 tsp all spice

• 1/4 tsp vanilla extract

• Optional toppings: Roasted walnuts and/or pecans (highly recommended!), carrots, cinnamon, Greek yogurt and and granola

Directions:

1. Finely chop shredded carrots and dates (or raisins) with a food processor or by hand

2. Combine all ingredients together in a large mixing bowl

3. Divide evenly into three 8-oz mason jars and refrigerate overnight

4. In the morning, toast 1/4 cup of pecans to top each serving

5. Add additional toppings like shredded carrots, raisins, coconut, Greek yogurt, cinnamon or granola and enjoy!

6. Leftover overnight oats are good in the fridge for up to 5 days
   

Thank you again to Flora and Vino for the inspiration!

What is your favorite prep-ahead breakfast recipe? Leave a comment below!