Vegan Carrot Cake Overnight Oats
Equipment
- 16 oz mason jar (or something similar)
- grater
- measuring cup + spoons
Ingredients
- ¾ cup gluten-free rolled oats
- ⅔ cup vanilla plant-based milk
- 1 carrot grated (about ¼ cup)
- 2 tablespoons almond butter (sub cashew butter or granola butter)
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract (optional)
- ½-1 teaspoon cinnamon*
- pinch sea salt
Toppings
- chopped pecans, raisins, and shredded coconut (see blog post above for more options)
Instructions
- Add all ingredients to a jar and stir well. Place the cover on and shake well. Place in the fridge overnight or for at least 4 hours.
- Remove from fridge, stir well, and top with shredded coconut, raisins, and chopped pecans. For vanilla yogurt layers (optional): add a few scoops of overnight oats to a bowl, then a few scoops of vanilla yogurt, followed by more oats. Top as described above and enjoy! Alternatively, add a few scoops of yogurt directly to the top of the oats, then top as desired.