Carrot cake overnight oats
Prep Time:
10 minutes
Cook Time:
N/A
Serves:
1 Serving
Serving Size:
1 ¾ cups (425 mL)
Breakfast
These carrot cake overnight oats are made with all the flavours and textures of carrot cake, including carrots, pineapple, walnuts and all the warm spices. Who said you can’t have dessert for breakfast?
Ingredients
- ½ cup (125 mL) low-fat milk, unsweetened soy milk or 1% plain kefir
- ⅓ cup (80 mL) large-flake oats (old-fashioned)
- ¾ cup (175 mL) 0% Greek yogurt
- ¼ cup (60 mL) grated carrot
- ¼ cup (60 mL) finely chopped pineapple (fresh or frozen)
- 2 Tbsp (30 mL) chopped walnuts
- ½ tsp (2.5 mL) vanilla
- ⅛ tsp (0.5 mL) cinnamon
- Pinch nutmeg
Instructions
- Mix together all ingredients in a medium bowl. Transfer to a jar or container with a lid and refrigerate overnight before eating.
Tips
- Make ahead: Overnight oats can be made up to 3 days in advance or better yet, make more than one batch at a time so you have several breakfasts ready to go.
- Substitution: If you don’t enjoy pineapple, you can substitute another ¼ cup (60 mL) grated carrots, or likewise skip the carrots and add more pineapple.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 420 | |||
| Fat 13 g | 17 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 10 mg | |||
| Sodium 125 mg | 5 % | ||
| Carbohydrate 46 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 17 g | 17 % | ||
| Protein 30 g | |||