Who loves the overnight oats trend? I know I do! What’s not to love? Just prep a couple of mason jars with oats and flavorful toppings, and breakfast is ready to go the next morning. Following right along with the overnight oats trend is this fabulous recipe for Carrot Cake Oats—filled with carrots, walnuts, raisins, coconut, and spices. The first time I tasted Carrot Cake Oats was on a carrot farm tour in California, and I thought to myself, I just have to make this at home. You can pop your jar of Carrot Cake Oats in the microwave for a few minutes if you like it warm.
Check out my other overnight oat recipes here:
Yields 1 serving
- ½ cup old-fashioned oats, uncooked
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 tablespoon flaxseeds, ground
- 1 tablespoon shredded coconut, unsweetened
- 2 tablespoons chopped walnuts
- ¼ cup shredded carrots
- ½ teaspoon vanilla
- 1 tablespoon pure maple syrup (optional)
- ¾ cup plain, unsweetened plant-based milk (i.e., soy, almond, coconut)
- Select a container for your overnight oats, such as a mason jar or glass storage container with tight fighting lid.
- Layer as follows: oats, cinnamon, allspice, flaxseeds, coconut, walnuts, and carrots.
- Pour over vanilla, maple syrup, and plant-based milk.
- Cover and refrigerate overnight.
- The next day, stir together with a spoon and enjoy cold or warm.
I just love a soft, chewy molasses cookie, rich with the burnt amber goodness of molasses, and the sweet aromatic appeal of baking spices. I turned to aquafaba—bean liquid—to provide a fluffy texture to these moist cookies. In addition, some of the flour is swapped...
Dine Out Well Let’s face it; it’s fun to eat out—delicious food, great service, and no pesky dishes to clean up. While it’s usually easier to meet your health goals when you do your own cooking at home, there’s no need to avoid dining out altogether. Plenty of...
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