Morning made better

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


  • 1 ½ cup Forager Project Cashewmilk Yogurt Unsweetened Plain
  • ⅔ cup 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


  • 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.