Carrot Cake Overnight Oats
Carrot Cake Overnight Oats
Ingredients
- 1/2 cup (50 g) large flake oats
- 3/4 cup (180 ml) non-dairy beverage or milk
- 1/4 cup (35 g) carrots, finely grated
- 1 tbsp chia seeds
- 1 tbsp dried currants (optional)
- 1 pinch ground cinnamon, plus more for serving
- 1 pinch ground nutmeg
- Maple syrup, to taste
- 1/2 cup (75 g) fresh pineapple, diced
- 1 tbsp walnuts, chopped
Instructions
- In a small bowl or in a 2-cup (500 ml) airtight container, combine the oats, non-dairy beverage, carrots, chia seeds, currants, spices and maple syrup. Cover and refrigerate for 8 hours or overnight, just until the oats are plump and rehydrated (see note).
- When ready to serve, add the pineapple, walnuts and a pinch of cinnamon.
Carrot Cake Overnight Oats