carrot cake overnight oats
Mornings are usually a rush and having a grab-and-go breakfast is a great way to reduce any possible stress if running late. Overnight oats can be prepared on Sundays and will hold all week until you are ready to enjoy. I like making enough for several days so that I don’t have to think much in the morning. This recipe is dedicated to my father, Jerry Kent, who always “celebrated” a special occasion with a carrot cake!
prep time
20 Min
cook time
method
No-Cook or Other
yield
3 serving(s)
Ingredients
- 1/2 cup old fashioned oats
- 1/4 cup fresh carrots, grated, cooked
- 2 tablespoons raisins
- 2 tablespoons canned pineapple, crushed
- 1/4 teaspoon cinnamon
- 1 tablespoon chia seeds, ground
- 1 teaspoon walnuts, ground (optional)
- 3/4 cup plant based milk (soy, almond or cashew)
How To Make carrot cake overnight oats
-
Step 1In a pint-sized jar with a lid, begin to layer ingredients in the order listed adding your plant-based milk last. Seal with a lid and place in the refrigerator until ready to each. -
Step 2Before eating, stir all the ingredients until well mixed. You can enjoy these overnight oats without cooking or can pour into a bowl and heat for two minutes. Can hold in the refrigerator 5 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Dairy Free
Ingredient:
Rice/Grains
Method:
No-Cook or Other
Culture:
American
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