A low-sugar and simplified version of carrot cake – great for breakfast or dessert!

Ingredients

  • 1 ½ cup Forager Project Plain Drinkable Cashewmilk Yogurt
  • ⅔ cup gluten-free rolled oats
  • 1 tablespoon chia seeds
  • ⅓ cup shredded carrot
  • 2 tablespoons small raisins
  • 2 tablespoons maple syrup or agave
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons chopped walnuts, toasted

Prep

In a one-pint jar, add the rolled oats, carrot, raisins, cinnamon, chia seed and syrup. Stir. Pour in 1 ½ cups of the Forager Project Plain Drinkable Cashewmilk yogurt (or until it fills the entire jar). Stir again and make sure the yogurt reaches the bottom of the jar. Cover with a lid and chill overnight. To serve, top with toasted walnuts.

You can pre-plan breakfast by making multiple jars at one time. The overnight oats should be eaten within three days of preparation.

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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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