4 Serving Breakfast

Carrot Cake Overnight Oats

Name: Carrot Cake Overnight Oats with Candied Ginger & Walnuts
Prep time: 10 min
Total time: 10 min
Yield: 4
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, peeled and minced; 1/4 cup walnuts; 1/4 cup toasted coconut; Salt*; 2 cup non-dairy milk*

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.

Gluten-Free <600 Calories Soy-Free Low Sodium

Cook Time

4 Servings | 10 min

Nutrition (per serving)

CALORIES

390

FAT

11g

CARBOHYDRATES

67g

PROTEIN

View Full Nutrition Label

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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, peeled and 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

390

FAT

11g

CARBOHYDRATES

67g

PROTEIN

View Full Nutrition Label

Share this Recipe:

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INSTRUCTIONS

Whisk together non-dairy milk, 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.

Divide overnight oats between 4 serving dishes. Top with carrot jam and sprinkle with walnuts and coconut.

20 Mins / 530 Calories