4 Serving
Breakfast
Carrot Cake Overnight Oats
with Candied Ginger & Walnuts
SERVINGS
PREP & COOK TIME
10 min
CALORIES
380
FAT
11g
CARBOHYDRATES
66g
PROTEIN
7g
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INGREDIENTS
- 2 cups non-dairy milk (not included)
- 1 tsp ground cinnamon
- 2 cups gluten-free rolled oats
- 2 tbsp maple syrup
- 1 carrot, peeled and shredded
- 1/4 cup apricot preserves
- 1 oz crystallized ginger, finely chopped
- 1/4 cup walnuts, chopped
- 1/4 cup toasted coconut
- Non-dairy milk*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (coconut, walnut)
SERVINGS
PREP & COOK TIME
10 min
CALORIES
380
FAT
11g
CARBOHYDRATES
66g
PROTEIN
7g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats and carrot jam
Whisk together non-dairy milk, cinnamon, and a pinch of salt in large bowl or container with lid. Stir in oats and maple syrup, cover, and refrigerate oats overnight or for at least 8 hours. In small bowl, stir together carrot, apricot preserves, and crystallized 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.
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