Carrot Cake In a single day Oats Eat Religion Health

admin March 17, 2020 Blog

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Wake up for breakfast with these high protein, gluten free products for breakfast Carrot cake overnight oats! They're a simple, healthy breakfast for less than 300 calories!

PIN C.Arrotkuchen overnight oats

(Updated March 2020 – Originally published in 2017. Narrative unchanged)

Just like that, it is THE END of the Carrot Cake Week.

And the internet crowd is NOT going wild.

WHOMP WHOMP WHOMPPPPP.

It was a delicious, carrot-oriented week filled with vegan carrot cake dip with spice chips and carrot cake paleo wands, and NOW we end with a 4 BREAKFAST note with carrot cake overnight! The thing is like a simple make-ahead version of the instant pot french toast casserole with oatmeal.

Trust me, this will be your new favorite way to start the day.

Healthy breakfast quality!

If you're like me, you're probably always on the lookout for delicious, filling, and nutritious meals. When I wake up in the morning, I've been dreaming of breakfast all night, so I want to eat something delicious! Overnight oats is a staple of the blog here and I'm a little obsessed with them (if you didn't notice) – there are Latte Overnight Oats with Greek Yogurt, Vegan Pecan Pie Overnight Oats, Pina Colada Overnight Oats…The list goes on!

Open it the night before and enjoy a preparation-free morning. THIS Carrot cake overnight oats with greek yogurt are a new favorite of mine because they are loaded with both protein and carbohydrates to keep your belly full. They also taste like cakes, and this reason speaks for itself!

Carrot cake overnight oat ingredients

I'm such a fan of carrot cake. I love the warm spices, the fruity aromas, the creamy frosting, I love everything. Of course I had to try one healthy carrot cake overnight oats Turn up the original and let me tell you it was a success! This oat captures the best parts of the carrot cake. To make them, you need the following:

Unsweetened coconut flakes

Greek vanilla yogurt without fat

Old fashioned oatmeal flour

Ground nutmeg
Unsweetened vanilla almond milk

How to make carrot cake oats overnight

Overnight oats is a great breakfast in advance. They're so easy to throw together and then the fridge does the rest of the work while you sleep! After summarizing the ingredients we need, we can get started:

toast

Preheat your oven to 350 degrees Fahrenheit. Place the coconut flakes and pecans on two separate baking sheets and put them in the oven. Let the coconut and pecans roast until the coconut begins to brown slightly and the pecans smell "nutty" and become darker. This should only take 2-4 minutes for the coconut and 10-12 minutes for the pecans. Put aside.

divide

Divide the pineapple evenly into 3 cups. Divide the yogurt and spread it over the pineapple in each cup.

Mix

Mix the oatmeal, carrots, cinnamon and nutmeg in a large bowl. Next, add the toasted coconut and stir until everything is well mixed. Then stir in the almond milk.

To fill

Divide the oat mixture into the three cups of the yoghurt-pineapple mixture. Push it down with a spoon. Cover and let cool for at least 6 hours or overnight.

Chop

The next day, roughly chop the pecans and spread them on the oats.

Enjoy

Mix in the pecans until everything is well mixed and DISCOVER!

How to make milk free

If this oat makes you hungry but you can't have dairy products, you're in luck! In this recipe, almond milk is used instead of normal cow's milk. Instead of Greek yogurt, you can simply replace your favorite plant-based yogurt and it works just as well!

Other healthy carrot recipes

Gluten-free carrot cake cupcakes with coconut flour

Paleo-carrot cake with almond flour

Healthy gluten free sugar free carrot cake

Carrot cake overnight oats

Wake up for dessert for breakfast with this protein-rich, gluten-free carrot cake overnight! They're a simple, healthy breakfast for less than 300 calories!

ingredients

2nd tablespoon Unsweetened coconut flakes
3rd tablespoon Pecans
3/4 Cup Crushed pineapple (Try to use as little juice as possible.)
3/4 Cup Greek vanilla yogurt without fat
1 Cup Rolled, old-fashioned oatmeal (no quick oats! gluten free if required)
1 Cup Grated carrot, packed up
1 TL cinnamon
1/2 TL Ground nutmeg
1 1/4 cups Unsweetened vanilla almond milk

manual

Preheat your oven to 350 degrees. Place the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is light golden brown and the pecans smell "nutty" and begin to darken. This is only 2-4 minutes for the flakes and about 10-12 minutes for the pecans. Put aside
Divide the pineapple over 3 cups and distribute evenly. Spread the Greek yogurt over it and spread it evenly. * *
Mix the oatmeal, carrots, cinnamon and nutmeg in a large bowl. Add the toasted coconut and stir until everything is well mixed. Then stir in the almond milk.
Spread the mixture over the 3 cups and press the oats into the milk. Store in the refrigerator for at least 6 hours to overnight.
The next day, roughly chop the pecans and spread them on the oats. Mix everything and DISCOVER.