Vegan Carrot Cake Overnight Oats

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. Garden of Life Raw Organics 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.