Name: Coconut Carrot Cake Overnight Oats
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2/3 cups gluten-free old-fashioned rolled oats (1 container Modern Oats Just Oats); 2/3 cup unsweetened almond milk (add more in the morning if it’s too dry); 4 tsp chia seeds; 1/4 cup unsweetened almond milk yogurt; 1/2 cup finely grated carrots; 2 TBSP vanilla protein powder; 2 TBSP raisins; 2 TBSP unsweetened shredded coconut; 1/4 tsp cinnamon; 1 TBSP maple syrup (optional, to taste); chopped pecans; raisins; coconut; granola

Description

Coconut carrot cake overnight oats with carrots, raisins, and a coconut twist. Gluten-free, naturally sweet, and perfect for meal prep.

Ingredients

2/3 cups gluten-free old-fashioned rolled oats (1 container Modern Oats Just Oats)
2/3 cup unsweetened almond milk (add more in the morning if it’s too dry)
4 tsp chia seeds
1/4 cup unsweetened almond milk yogurt
1/2 cup finely grated carrots
2 TBSP vanilla protein powder
2 TBSP raisins
2 TBSP unsweetened shredded coconut
1/4 tsp cinnamon
1 TBSP maple syrup (optional, to taste)

Toppings

chopped pecans
raisins
coconut
granola

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Instructions

Divide all of the ingredients between two mason jars or glass container.
Stir everything gently to combine, then cover the jars and refrigerate them overnight.
In the morning, stir the mixture and add more almond milk if the oats are too dry or more chia seeds if the mixture is too runny.
Serve the overnight oats with chopped pecans, raisins, coconut, and your favorite granola.
Store leftover overnight oats in the refrigerator for up to one week and enjoy!

Prep Time: 15 mins
Cook Time: 0 mins
Category: Breakfast
Method: Hand-mix
Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free