Banana Bread
Carrot Cake Overnight Oats
Carrot cake for breakfast? We say yes! These carrot cake overnight oats taste just like the classic dessert—complete with a frosting-like layer—but with far less added sugar. We like layering some of the frosting in between layers of oats, but you can dollop it all on top if you prefer.
Ingredients:
- 1 cup plain whole-milk strained (greek-style) yogurt, divided
- 2 tablespoons smooth natural almond butter
- 2 tablespoons pure maple syrup, divided
- 2 tablespoons chia seeds
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon, plus more for sprinkling
- 1 teaspoon grated orange zest
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups unsweetened almond milk or whole milk
- 2 cups old-fashioned rolled oats
- ½ cup shredded carrot
- ¼ cup raisins
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped pecans or walnuts, divided
- ⅓ cup ⅓-less-fat cream cheese, softened
Directions:
- Stir together ¼ cup yogurt, 2 tablespoons almond butter, 1 tablespoon maple syrup, 2 tablespoons chia seeds, 1 tablespoon vanilla, 1½ teaspoons cinnamon, 1 teaspoon orange zest, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon salt in a medium bowl until smooth. Gradually stir in 2 cups almond milk until well combined. Fold in 2 cups oats, ½ cup carrot, ¼ cup raisins, ¼ cup coconut and 3 tablespoons pecans (or walnuts). Cover and refrigerate for at least 8 hours and up to 4 days.
- When ready to serve, stir together ⅓ cup cream cheese and the remaining ¾ cup yogurt and 1 tablespoon maple syrup.
- Spoon ½ cup oat mixture in each of 4 (8-ounce) jars; spread about 2 tablespoons cream cheese mixture each layer of oats. Repeat the layers once. Top with the remaining 1 tablespoon pecans and lightly sprinkle with cinnamon.
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