Carrot Cake Overnight Oats

Having trouble finding an actually healthy breakfast option that’s actually fast and you could take it to work?  The American diet for breakfast is the epitome of white sugar and pastries with fried eggs and bacon:  waffles…pancakes… muffins…cinnamon rolls.  This breakfast routine unquestionably packs on the pounds like WHOA, makes you tired in the afternoon, not to mention causing our joints and muscles to feel achy.  What is missing are those knock out vegetables and the fiber from a first class American breakfast that you might even look forward to!

I have been looking for us for such a breakfast that is both dead easy and genuinely healthy.  This weekend I tried the ever famous overnight oats recipe. I have seen many people posting about these, but so far I haven’t been able to find a recipe I liked yet. Until now.

This recipe is easily done the night before, will take you very little time and is very scalable to however many people you might want it for. I made quart 2 jars for myself and ate it over 3 mornings. I found that I could mix up the breakfast with varying toppings like craisins, large flake coconut, a nut blend I had on hand, I even used my Vega breakfast drink in place of the plant milk I normally put on it. I had a fear that the carrots would be too crisp, but I found that they softened and mellowed with the marinade.

Unlike many other options that require you to do prep work in the morning, my morning consisted of a piling of oats into a bowl, microwaving it for 2 minutes and literally sprinkling toppings on. You cannot order a morning bagel at your favorite coffee shop that fast.  **ONLY 5 minutes of food prep in the morning!!**  This means I literally had the rest of my morning to get myself ready for work and I didn’t have the “oh my goodness, I don’t have time to eat now I have to eat a to-go muffin”.  You can even microwave these at work and take your toppings in a bag if you find yourself needing to eat in the office.  Go ahead and give it a try to see if it’s your cup of tea!

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Carrot Cake Overnight Oats

A quick vegan WFPB oatmeal breakfast.

Author Forks Over Knives

Ingredients

• 1 1/2 cups oats
• 2 cups plant milk
• 2 carrots shredded and peeled
• 1 apple peeled and shredded
• 1/2 tsp ground cinnamon
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 2 tsp maple syrup

Instructions

1. Mix together oats, plant milk, shredded carrots, shredded apples and cinnamon in a bowl.
2. Put into jars or leave in the bowl and refrigerate at least 4 hours.
3. Add in sunflower seeds, raisins and maple syrup tomorrow when you are ready to eat it.

Recipe Notes

Feel free to use any of your favorite oatmeal toppings.

This recipe comes from the Forks Over Knives people.

Love from two sisters!

Terradon & Marianne