Hello Friends! It’s summer break over here, and I am on the struggle bus trying to balance fun summer activities PLUS keeping up with the blog. My wonderful parents had the kids over for a sleepover so I finally found some time to get this post written. P.S It has been in draft form for over a week (insert palm to face emoji). But without further ado, CARROT CAKE OVERNIGHT OATS.
Overnight Oats are quite possibly one of my favorite breakfasts of all time (except of course SMOOTHIES). They are so easy to prepare in advance, and are an excellent grab and go option on busy (or lazy) mornings! The only thing I don’t like about overnight oats is that most recipes don’t include any veggies. One of the many reasons I love smoothies is the capacity for hidden veggie goodness. So, I decided to take matters into my own hands and make some overnight oats with some veggies. Not only does this recipe contain carrots (duh, I mean it is carrot cake after all), but I also snuck in some CAULIFLOWER. Double veggie whammy. Whoop whoop.
Carrot Cake Overnight Oats
I had some leftover carrot/cauliflower puree in my freezer from a (FAILED) recipe creation attempt, so I decided to switch gears and use the puree for overnight oats. It worked beautifully. These Carrot Cake Overnight Oats are creamy and cinnamony with just the right amount of sweetness.
To make the carrot/cauliflower puree:
Take 1 bag frozen carrots and 1 bag frozen cauliflower and defrost. Place the contents in a blender. Puree until smooth, adding water if necessary. You will only need one cup of this puree. Freeze the rest or you can double (or triple!) the overnight oats recipe.
To make the Carrot Cake Overnight Oats:
Take 1 cup of the puree and place in a blender, add 1 cup almond milk (try my homemade version!). Puree until smooth and well blended. Pour into a large bowl. Alternatively, you can mix the puree and milk together in a bowl. Just ensure your mixture is combined well. Add the rest of the ingredients and mix well. Divide the mixture between two small containers and store in the refrigerator.
PRO TIP: The first time I made these oats, I used 4 ounce mason jars (pictured) and filled them to the brim. I mainly did this for the photographs. HOWEVER, I do not recommend doing this unless you eat the oats immediately (which I also don’t recommend because the oats will not be very soft yet). Obviously, the oats expand when sitting in the liquid and this caused quite the situation when I went to eat my oats a few days later. I opened the jar and oats starting OOZING out. LOL. So, use at least an 8 ounce jar or container. You know I love my mason jars.
There you have it. An easy and delicious breakfast recipe! Hope you enjoy.
Also, I’m brainstorming ideas for a recipe ebook. Comment below with the types of meals you would like to see. Would you be interested in a meal prep/planning recipe book? Looking forward to hearing yall’s thoughts. 🙂
- 1 package frozen carrots
- 1 package frozen cauliflower
- 1 cup carrot/cauliflower puree
- 1 cup almond milk
- 2/3 cup rolled oats
- 1 scoop vanilla protein powder
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
1. Defrost vegetables and place in a blender.
2. Puree until smooth, adding water if necessary.
1. Place the puree and almond milk in a blender. Blend until smooth. Pour into a mixing bowl.
2. Add the rest of the ingredients and mix well.
3. Divide the mixture between two small containers. Refrigerate overnight.
*I use Tone it Up Nutrition protein powder, but any will do.
*Oats will be good for up to one week. Add liquid as necessary when serving to make the oats creamier.