Sweet and Crunchy Coconut Carrot Cake Overnight Oats with shredded coconut, chia seeds, cinnamon, and a hint of maple syrup. An easy, healthy and Vegan overnight oatmeal breakfast that tastes like a freshly baked carrot cake!
Ingredients
½cupRolled Oats, 45g
1mediumCarrot, 61g
1TbspUnsweetened Shredded Coconut, 5g
1½tspChia Seeds, 7g
1TbspMaple Syrup, Stevia Sweetened
¼tspVanilla Extract
¼tspCinnamon
⅛tspNutmeg
3TbspGreek Yogurt, 42g
⅔cupAlmond Milk
Instructions
Finely grate or shred carrot.
In a jar or container, stir together rolled oats, carrot, coconut, chia seeds, maple syrup, vanilla, cinnamon, nutmeg, yogurt and milk.
Cover and refrigerate overnight, or at least 4 hours.
Stir, top with grated carrot, coconut, pecans or walnuts and enjoy!
Notes
Use coconut yogurt to make this Vegan.
Nutrition information is calculated using maple syrup recommended below.