Raise your hand if you like carrot cake.
Raise your hand if you like to eat carrots plain.
Okay, so how many of you raised your hand twice? Am I the only one who loves carrot cake yet can’t stand eating carrots in anything else? I can’t eat carrots plain, in my salads, sandwiches, etc. There is something about it them that I just can’t stand the taste.
Carrot cake (and now Carrot Cake Overnight Oats) are hands down the only way this chick is eating her carrots. I need to mask them in something sweet and delicious.
At first I was pretty hesitant on making Carrot Cake Overnight Oats too, but a handful of people have asked me if I had a recipe to share. I felt silly saying no over and over again, so I was motivated to finally make some (this is why YOU are so important to me and this blog!)…and boy am I glad I did.
I have now found TWO ways to make me eat carrots. Granted this bowl has 1-2 mini carrots grated in it, but hey it’s better than nothing right?
I think it’s the maple syrup, pecans and raisins that mask the taste for me here. It’s such a deliciously unexpected breakfast to enjoy.
[bctt tweet=”Carrot Cake Overnight Oats that are #vegan #glutenfree & super easy to make!”]
For these Carrot Cake Overnight Oats, you will need:
I always recommend buying organic when you can, especially with the carrots!
- 3/4 cup old fashioned oatmeal
- 3/4 cup unsweetened vanilla almond milk
- 1 tablespoons chia seeds
- 1 tablespoon maple syrup (honey or agave works)
- 2 small carrots grated
- 2 tablespoons pecans
- 1 tablespoon raisins
- Splash of vanilla
- Sprinkle of cinnamon
- Combine all ingredients in a mason jar or tupperware of choice
- Mix well and store in refrigerator overnight (or at least 3 hours)
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