Carrot Cake Overnight Oats

20191219_091121.jpgI love taking a few extra minutes a night to prep an easy morning breakfast.  It helps out when I’ve got a busy morning, or when I just feel too lazy to cook anything.

Overnight oats are simply oats soaked in liquid in the refrigerator overnight so that they are plump and creamy in the morning.  You can make this in a container that has a lid and take it with you on your way out the door.  It’s a no-excuses healthy, quick breakfast choice.

I love that this breakfast delivers whole grain oats, full of fiber and  and complex carbohydrates, plus plenty of tasty additions that make it taste like a treat.  I try to avoid any added sweeteners, as these compromise the naturally low glycemic load of this breakfast.  Instead, I add raisins or other dried fruit in moderation.  If you would like to add a sweetener, 1 T. of maple syrup would compliment this bowl.


Carrot Cake Overnight Oats

1/2 c. whole grain slow-cooking (old fashioned) oats

3/4 c. unsweetened almond milk or other milk

2 t. chia seeds (these provide omega 3 fats and give it a creamy texture)

1/2 t. ground cinnamon

2 T. finely grated carrot

2 T. unsweetened coconut flakes

2 T. walnuts or pecans

2 T. raisins or dates, or more, to taste

optional: 1 T. maple syrup (this will cause more of a rise in blood sugar levels)


Combine all of the ingredients in a small bowl.  Stir well.  Cover and place in the refrigerator overnight.

In the morning, eat as is, or warm it gently on the stove for a few moments.  You can also top it with additional nuts, coconut, raisins and cinnamon.

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