Remember how I was talking about my New Year’s Resolutions? Well, I thought of another I could add to that list: Change. It. Up.
I have my favorites. I barely have time to try new restaurants because I always stick to my most-loved spots. And forget about trying different dishes at said “spots.” I adore re-reading my most beloved novels so much that I sometimes possess a certain tunnel-vision that prevents me from discovering something new. I am convinced that I would make a horrible mother because I’m 100% sure that I really would have a favorite kid. I eat the same Banana Bread Oats for breakfast. Every. Single. Day.
All I have to say is thank goodness I branched out today.
Whoever invented carrot cake – ie. a way of sneaking an insanely healthy vegetable into a highly addictive dessert – is my hero. It’s expertly spiced, enchantingly sweet, and entirely comforting. And I’m giving it to you for breakfast. You’re so welcome.
Rolled oats are my oat of choice every morning. They’re just so impressive: they’re a whole grain, they lower cholesterol levels, they’re heart-healthy, and they’re downright tasty. I stand over the stove every morning, stirring my oats, watching them like a hawk to make sure they don’t boil over. Annoying, yes? So we’ve eliminated that stress today. Measure out 1/3 cup of the mighty oats. Pour them into a bowl. Boom. Done.
I love my unsweetened vanilla almond milk, but there are so many fun non-dairy milks out there. (did I really just call milk fun?) Cashew would be so luscious and addictive. Coconut milk would make it so magnificently desirable…a coconut carrot cake. Could there be anything better?
We’ve done the whole chia seed thing here before, so we’re no novices to their spectacular gelling abilities. For this reason, we use them in this overnight oatmeal to provide a chewy, doughy texture. Your body will thank you for the flavorful boost of fiber, protein, omega-3s, and calcium coming its way.
I am such an insanely huge fan of “the winter spices.” You know what I’m talking about: cinnamon and nutmeg. I think that’s why I was so drawn to carrot cake. The most comforting thing I can think of is me in a blanket spiked with hints of cinnamon and nutmeg, sipping pumpkin spice tea, burning a cinnamon spice candle, and eating this Carrot Cake Overnight Oatmeal. <– My idea of heaven on earth right there. I also threw in a splash of vanilla extract because I was feeling a little zazzy at the time. I highly suggest you embrace your zazziness and do the same, but I won’t hold it against you if you don’t.
Last, the star of the show: the humble carrot! I eat carrots every day. And not just because I like the orange hue they turn my fingers after I’m done peeling them. I truly am a carrot fiend. They’re one of the few vegetables that are actually super sweet, so we’re using them as the sole sweetener in this oatmeal! On top of their yumminess, they help your vision and have loads of beta-carotene! The ability to see better via Carrot Cake Overnight Oatmeal consumption? I’ll take 12.
The toppings take this oatmeal from great to super-duper-crazy-great. Nuts are a must-have for me. Healthy fats, protein, crunchiness, & richness…I can’t stay away. While walnuts are typical of a carrot cake, I’ve even seen pecans on some. I chose almonds, however, because, I guess I’m a rebel. Maple syrup adds earthy sweetness and compliments our winter-themed taste profile a la cinnamon and nutmeg. Raisins, or “little boogers” as my aunt so lovingly coined them, are another classic carrot cake addition if they tickle your fancy.
Because I was so busy talking about the wholesome ingredients included in this breakfast, I almost forgot to mention that this an overnight deal. That’s right. It will take you three whole minutes to pull this all together. T-H-R-E-E. Now you have no excuse to be out the door with a delicious, nutritious, and totally addictive treat that is worthy of interrupting your regularly scheduled breakfast.
Carrot Cake Overnight Oatmeal
|Prep:||Yield: serves 1||Total:|
Get yourself out of that AM rut and delight in dessert for breakfast! This nourishing, gluten free, and vegan meal is perfectly packaged for your on-the-go mornings!
- 1/3 cup rolled oats
- 1/2 cup milk (I use unsweetened vanilla almond milk)
- 1 Tbsp. chia seeds
- 1/4-1/2 tsp. ground cinnamon
- 1/8-1/4 tsp. freshly ground nutmeg
- A tiny pinch of salt
- splash vanilla extract (optional)
- 1/2 cup freshly grated carrot (about 1 medium carrot)
- For topping: coarsely chopped nuts (I used almonds), maple syrup, raisins, extra milk to thin
- Add oats, milk, chia seeds, cinnamon, nutmeg, salt, and optional vanilla to a small dish. Stir to combine. Set in the fridge overnight.
- In the morning, give your oat mixture a good stir. Add extra milk if you think the oatmeal is too dry. Fold in your carrots. Either enjoy oatmeal cold or throw it in a small sauce pan and heat it up over the stove. Top with nuts, maple syrup, and/or raisins if desired.
Stay classy, internet friends!
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