Vegan Carrot Cake Overnight Oats
I love carrot cake. And now, I can have carrot cake for breakfast. Not just a slice of carrot cake though, an actual nutritious breakfast that will not leave me with a sugar rush. Carrot cake overnight oats! My new favorite thing, and they could not be easier to make. Ok, the truth is I was grating up some carrots for a cake, and I had extra...so I decided that this would be awesome. I eat the same boring oats every day most days of the week when I work and don't have time to dream up something interesting or throw together something interesting for the next days breakfast (my energy mostly goes into creating other recipes), so...this was a weekend treat.
I used steel cut oats for this because I love the texture (these are my weekend oats as well, during the week I use rolled because they can be thrown together and ready in half an hour) along with chia seeds for heart healthy omega 3 oils and to soak up moisture. I added in the carrots of course, my usual carrot cake spices, some dried cranberries and pumpkin seeds, and some protein powder because I was going to eat this after my run. I sure was rungry (run+hungry)! I devoured it in no time, and it was sooo good! Kept me full for a long time too, so I could get stuff done! Plus, there is nothing better than being able to enjoy dessert for breakfast right?!
Vegan Carrot Cake Overnight Oats
Serves 1-2
1/2 cup gluten free steel cut oats or rolled oats (if you want this to be raw use raw rolled oats)
1 1/2 cups filtered water
2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder*
1 Tbsp chia seeds
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp cardamom
stevia or maple syrup to taste
1 cup shredded carrots
optional: raisins, crasins, pumpkin seeds, walnuts (mix in a few Tbsp of your favorites)
In a jar, combine all ingredients, and stir to mix together. Let sit in the refrigerator covered overnight. Enjoy in the morning!
*If you do not wish to add protein powder, then simply use your favorite non dairy milk reduced to 1 cup in this recipe.
