C A R R O T C A K E O V E R N I G H T O A T S
I N G R E D I E N T S
1 cup Oats (rolled)
1/2 Carrot (medium, grated) 2 tbsp Chia Seeds
1/2 tsp Cinnamon
1/4 tsp Ground Ginger 1 1/4 cup Unsweetened Almond Milk
2 tbsp Maple Syrup 2 tbsp Unsweetened Coconut Yogurt
2 tbsp Walnuts (roughly chopped)
D I R E C T I O N S
1. Add the oats, grated carrot, chia seeds, cinnamon, ground ginger, almond milk and maple syrup to a mixing bowl. Mix well. Cover and place in the fridge overnight, or for at least 8 hours.
2. Remove the oats from the fridge and divide them into jars. Top with yogurt and walnuts. Enjoy!
Notes:
No coconut yogurt? Omit, or use another type of yogurt instead. Nut-free? Omit, or use pumpkin seeds. Sugar-free? Omit the maple syrup, or use a sugar-free sweetener of your choice. No almond milk? Use any other type of milk instead. Pre-grated carrot? Half a medium carrot is equal to about 1/2 cup of grated carrot. Hot or Cold? These oats can be enjoyed hot or cold. Reheat cold oats in the microwave.
Leftovers: Refrigerate in an airtight container for up to four days.
