Description
Carrot cake overnight oats made with creamy SunButter and blended carrot milk. Vegan, meal prep friendly, and perfect for spring mornings.
Ingredients
Carrot “Milk”
- ¼ cup chopped peeled carrot (about 1 small carrot)
- ½ cup unsweetened almond milk (or milk of choice)
- 1 TBSP pure maple syrup
- ¼ tsp ground cinnamon
Carrot Cake Oats
- ½ cup old fashioned rolled oats
- 2 tsp chia seeds
- 1–2 TBSP No Sugar Added SunButter
- 1 TBSP raisins or chopped dates (optional)
For serving
- Almond milk yogurt
- fresh berries
Instructions
- Add all of the carrot “milk” ingredients to a high-speed blender. Blend on high 45–60 seconds until completely smooth and creamy. It should look like lightly orange milk with no visible specks. If needed, add 1–2 extra tablespoons of milk for ultra-smooth blending.
- Add the oats, chia seeds, SunButter, and raisins or dates to a mason jar. Pour the carrot milk over the top and stir well.
- Refrigerate at least 4 hours, ideally overnight.
- In the morning, stir well. Add a splash of milk if you want it looser. Top with yogurt and extra SunButter drizzle.
- Carrot Cake SunButter Overnight Oats keep in the refrigerator for up to 4 days.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Breakfast, Snack
- Method: Blender, Hand-mix
- Cuisine: Vegan, Gluten-Free