4 Serving
Breakfast
Carrot Cake Overnight Oats
with Candied Ginger & Walnuts
Warm spice, fresh carrots, bold candied ginger, and toasted walnuts make a dessert favorite into a wholesome start to the day.
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
430
FAT
13g
CARBOHYDRATES
69g
PROTEIN
11g
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INGREDIENTS
- 1 tsp ground cinnamon
- 2 cup gluten-free rolled oats
- 2 tbsp maple syrup
- 1 carrot, peeled and shredded
- 1/4 cup apricot preserves
- 1 oz candied ginger, minced
- 1/4 cup walnuts
- 1/4 cup toasted coconut
- Salt
- 2 cup non-dairy milk
Allergens: tree nuts (coconut), tree nuts (walnut)
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
430
FAT
13g
CARBOHYDRATES
69g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats and carrot jam
Whisk together non-dairy milk, just 1 tsp cinnamon, and a pinch of salt in large bowl or container with lid. Stir in oats and maple, cover, and refrigerate oats overnight or for at least 8 hours. In small bowl, stir together carrot, apricot preserves, and candied ginger. Cover and refrigerate until serving.
2
Serve
Divide overnight oats between 4 serving dishes. Top with carrot jam and sprinkle with walnuts and coconut.
3
Nutritional calculations are based on unsweetened non-dairy milk, fortified with calcium and vitamins A & D.
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