Name: Carrot Cake Overnight Oats
Prep time: 10 min
Cook time: 4 h
Yield: 1 serving
Ingredients: 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

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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