Vegan Carrot Cake Overnight Oats by Brandy Burke (Garden of Life)

by Janine Walsh

Combining two of my ultimate loves—carrot cake and breakfast—this recipe is a delightful fusion that comes with the added perk of swift preparation. Notably vegan, infused with plant-based protein and just a hint of sweetness, these overnight oats might even trick you into believing it's a dessert.

 Serves: 2

 Ingredients

 

  • 1 cup oats 

  • 1 cup and a splash of soy milk 

  • 1 Tbsp. maple syrup

  • 1 Tbsp. Garden of Life Raw Organic Meal, Vanilla

  • ½ tsp. nutmeg 

  • 1 tsp. cinnamon 

  • 1 tsp. chia seeds

  • 1 baby carrot shredded (or about 2 Tbsp.) 

  • ½ cup coconut yogurt, vanilla

  • Raisins, to taste 

  • Pecans, to taste 

 

Preparation

 

  1. Mix milk, protein, nutmeg, cinnamon, and chia seeds in a shaker bottle and shake until combined. 

  2. Pour milk mixture into a jar. Add oats, raisins, pecans, and shredded carrots. Cover and refrigerate overnight. 

  3. Before serving, top with a dollop of coconut yogurt.

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