Carrot Cake Overnight Oats
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Recipe Intro From lisathompson
Who says carrot cake is only for dessert? This delicious, wholesome breakfast is packed with all the flavors of traditional carrot cake: nuts, spices, fresh carrot, and a tangy topping. Blend the carrots with milk or non-dairy milk and a dash of turmeric and black pepper in the Nutribullet Ultra for a vibrant color and added nutrients, then blitz in your oats, nuts, and spices using the convenient pulse feature! Pour into individual portions, top with a creamy yogurt, then refrigerate. Note: make a few batches and store in an airtight container for up to 5 days for a convenient grab-and-go option!
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ingredients
- 1 1/2 cups milk or non-dairy
- 1 cup sliced carrots, (approximately 2 carrots)
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon ground turmeric
- 3 grinds fresh black pepper
- 3/4 cup rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup toasted pecans or walnuts, plus more for garnish
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 1 cup Greek yogurt or non-dairy yogurt (plain or vanilla flavor)
Method
Step 1
Add non-dairy milk, carrots, maple syrup, turmeric, and black pepper to the Nutribullet® Ultra and blend for 30 seconds. Add oats, chia seeds, flax seeds, pecans or walnuts, and spices to the blender and pulse about 8-10 times to break up the oats and seeds a bit.
Step 2
Pour 1/2 cup portions into small containers or jars.
Step 3
Stir 1 tablespoon maple syrup into Greek yogurt or non-dairy yogurt.
Step 4
Top oat mixture with a few tablespoons of Greek yogurt dairy-free yogurt, then smooth with a spoon. Sprinkle some toasted pecans or walnuts and a pinch of cinnamon over yogurt. Refrigerate for at least 6 hours or overnight before eating.
Step 5
Overnight oats can be stored in the refrigerator for up to 5 days.