Carrot Cake Overnight Oats

Playsuit: THE FIFTH

When it tastes like you are having dessert for breakfast, you know you did something right. I’ve always loved overnight oats when I eat them at hotels or restaurants, but for some odd reason I’ve never had the urge to try them myself. Until now. As the mornings get cooler, I was starting to crave something different than my normal yogurt and granola combo. I looked in my cupboard, and with a little inspiration on Pinterest I came up with a combination of flavours that seriously tastes like carrot cake… without the guilt! I’m obsessed with this breakfast bowl now and can see myself having it all fall and winter long.

INGREDIENTS

1/3 cup gluten free oats (regular small oats will work as well)
1 tbsp. ground flaxseed or chia seeds or 1/2 and 1/2
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp. maple syrup (the real stuff!)
1/4 cup shredded carrot (about 1 large carrot)
2 tbsp. thinly chopped apple
3 dates, chopped
1 tbsp. shredded or flaked unsweetened coconut
1 tbsp. chopped almonds or pecans
1/4 tsp vanilla extract
1/2  cup + 1/8 cup unsweetened almond milk

DIRECTIONS:

Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.