Breakfast with carrot cake? Yum! These overnight oats have a dessert-like flavour thanks to naturally sweet grated carrots and almond milk. The iconic carrot cake with spices like cinnamon and nutmeg are also included in this quick vegan breakfast bowl. The final texture will be determined by how finely the carrots are shredded. Smaller threads will melt into the melted oats, whereas coarsely sliced carrots will have a crunchier texture. The recipe serves two person, but it's simple to double. Don't forget the garnishes! They can contribute fibre and nutrients to your morning meal in addition to flavour.
Serving Size: make 2 Cups
Prep Time: 10 mins
Cook Time: 30 mins
1/2 cup rolled oats
1/2 cup shredded carrot
2 dates, pitted and chopped
1 tbsp ground flaxseeds
1 tbsp pumpkin seeds
1 tsp ground cinnamon
Pinch of ground nutmeg
1 cup unsweetened almond milk, plus more for serving
Toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins (optional)
1- Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2- Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.