• Alison Elliott

Carrot Cake Overnight Oats (V & GF)



Prep Time: 10 Minutes

Cook Time: Refrigerate overnight


Ingredients:

1/2 c. Raw whole walnuts (chopped)

2 Pitted medjool dates (chopped)

1/4 c. Baby carrots (diced)

1 1/4 c. Rolled oats (GF & Organic)

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Vanilla extract

1/4 c. Shredded unsweetened coconut

1 tbsp. Hemp hearts

1 tbsp. Maple syrup

1 1/2 c. Plant milk (almond, coconut, soy, oat)


Method:

Finely chop 1/2 c. walnuts, 2 pitted medjool dates, and 1/4 c. baby carrots. Combine the walnuts, dates, and carrots in a bowl with a lid or a large mason jar. Next, add 1 & 1/4 c. rolled oats, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. vanilla, 1/4 c. shredded coconut, 1 tbsp. hemp hearts, 1 tbsp. maple syrup, and 1 & 1/2 c. plant milk. Use a spoon to mix all of the ingredients together well. Cover the jar and let the mixture sit in the fridge over night. Enjoy the next day.


Serving Size: 1-2