Carrot Cake Overnight Oats | dairy free overnight oats | dairy free breakfast | oatmeal recipes | carrot cake breakfast
1 cupRolled Oats
1⁄4 cupCooked Quinoa
1⁄4 cupfinely shredded carrots
1 cupSilk unsweetened almondmilk
1 teaspoonVanilla Extract
1⁄4 cupCoarsely Chopped Walnuts
1 tablespoonMaple Syrup
2 tablespoonsgolden raisins (for topping)
1small carrot (thinly sliced into rounds --- for topping)
10Walnuts (for topping)
- In a large jar or tupperware, combine the shredded carrots with the oats, quinoa, almondmilk, cinnamon, vanilla, walnuts and maple syrup. Stir until thoroughly mixed.
- Cover and refrigerate overnight (or at least 6 hours at minimum).
- In the morning, take the oats out of the fridge. You can eat cold or microwave for 45 seconds.Then top with carrot rounds, golden raisins, additional walnuts, and a sprinkle of cinnamon (optional)
Yields 2 Servings