A low-sugar and simplified version of carrot cake – great for breakfast or dessert! Letting them soak overnight will maximize the flaovrs, but they can be eaten in as little as 4 hours.

Prep Time: 10 minutes

Cook Time: 4 hours

Serving Size: 1 serving

Ingredients

  • 1 ½ cup Forager Project Drinkable Cashewmilk Yogurt Unsweetened Plain
  • 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 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!

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Truly exceptional.

@sorrow_beauty

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