Like most children (and many adults), I once despised carrot cake. I’m not sure I actually ever tried it, but I steered clear of any offers. Now that I’m older, wiser, and put things like algae in my smoothies (yup, spirulina is algae), I’ve given carrot cake a much-deserved second (or first) try. After indulging in a few too many pieces at an amazing local bakery when I was in college, I’ve developed quite an affinity for anything carrot cake.
These oats are no exception, and they make for a secretly healthy and hearty on-the-go breakfast! We’ve been actively attempting to reduce our sugar intake this month, and the shredded carrots and chopped dates add enough natural sweetness that we didn’t have to add an additional sweetener. If you’d prefer them a bit sweeter, however, we suggest adding a touch of maple syrup.
If you’re really looking for a full carrot cake experience, definitely don’t skip the cinnamon yogurt swirl! It adds that savory tang you typically get from a good cream cheese frosting. If you not dairy free or vegan, regular greek yogurt will work. If you prefer a plant-based option, we typically use either Kite Hill Almond Milk Yogurt or Forager Project Cashew Yogurt. We’re currently experimenting with making homemade coconut yogurt, so we’ll keep you updated on the results!
We had quite a bit of fun with this photoshoot. A few weeks ago while cleaning out our office (now studio), my parents found these antique books that once belonged to my mom’s grandmother and great grandmother. Some of the books date back to the late 1800s and many of them are inscribed with notes about class schedules, homework, and the book itself. It’s so special to get a glimpse into their world, and we’ll certainly treasure these. Don’t worry – no antique books were harmed in the making of this photo. As my mom says, her grandma would have been thrilled to see them being used for anything, even if that includes as a prop! They’ve since safely returned to our bookshelf. 😉 On to the recipe…
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These dessert-inspired overnight oats are great on-the-go or enjoyed in the comfort of your own home.
Ingredients
- 1 cup rolled oats
- 1 cup almond milk or other nondairy alternative
- 1/2 cup shredded carrot
- 4 medjool dates, pitted and chopped into small pieces
- 1/4 tsp cinnamon
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- Optional: 2 tbsp maple syrup
- 1/2 cup plain or vanilla plant based yogurt
- 1/2 tsp cinnamon
Instructions
- Shred approximately 2 large carrots using a food processor with a shredder attachment or a regular grater.
- In a large bowl, mix together oats, almond milk, shredded carrots, chopped dates, cinnamon, chia seeds and vanilla extract. Let sit 5 minutes.
- Whisk together yogurt and cinnamon. Spread a dollop of yogurt at the bottom of two glass jars (or whatever container you’ll be storing your oats in.)
- Divide mixture in half between two jars. Top with more yogurt and stir once (doesn’t need to be fully incorporated).
- Store in refrigerator for at least 4 hours or overnight. Enjoy!
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