Carrot Cake Overnight Oats

I have been having the most trouble getting a good breakfast in these days.

Most mornings now, I get up early to walk or run so I beat the super humid hours later in the day. This usually means by the time I get back it’s about 9, and that give me just enough time to shower quick, get ready for the pool, and get packed and organized for whatever I have going on after the pool. I have even LESS time to prep breakfast if I’ve also got food deliveries. So I barely have time to make a mediocre smoothie, and then I’m out the door, trying to slug it down in the midst of everything else going on.

Not exactly a well-balanced start to the day.

These overnight oats are great, because they still take about the same time to prep as a smoothie, except it’s already ready and waiting for me before I even head out for a walk. I’m sure there’s a million other variations of overnight oats, but I am particularly enthused about getting in some veggies, hence the carrot cake. And duh, carrot cake is my favorite. So I’m overjoyed to eat it for breakfast 🙂

2 cups coconut or almond milk

1 cup gluten-free oats

1 cup grated carrot

1/2 cups raisins

1/2 cup chopped walnuts

1 tbsp chia seeds

1 tsp pure vanilla

1 tsp cinnamon

Dash of nutmeg or cloves (optional)

Sliced banana and dehydrated buckwheat groats for topping

• Whisk together the oats, coconut milk, chia seeds and vanilla until well incorporated
• Stir in carrots, walnuts, raisins, cinnamon, nutmeg and cloves
• Let sit in the fridge for at least one hour before adding toppings and serving