Carrot Cake Overnight Oats

Lizzie Sanchez, Registered Dietitian

A nutritious, make-ahead breakfast featuring oats, grated carrot, chia seeds, almond milk and warming spices, topped with plant-based yogurt and walnuts for a deliciously balanced gut friendly meal.

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Prep Time 10

Cook Time 0

Soaking time 8

Total Time 8 10

Course Breakfast

Cuisine Healthy eating, Western

Servings 2 people

Calories 345 kcal

Equipment

1 Mixing bowl
2 Breakfast bowls or jars

Ingredients

80 g Oats rolled
1/2 Carrot medium, grated
2 tbsp Chia Seeds
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
300 ml Almond Milk unsweetened
2 tbsp Maple Syrup
2 tbsp Coconut Yoghurt unsweetened
2 tbsp Walnuts roughly chopped

Instructions

Add the 80 g Oats, 1/2 Carrot, 2 tbsp Chia Seeds, 1/2 tsp Cinnamon, 1/4 tsp Ground Ginger, 300 ml Almond Milk and 2 tbsp Maple Syrup to the mixing bowl. Mix well. Cover and place in the fridge overnight, or for at least 8 hours.
Remove the oats from the fridge and divide into two bowls or jars. Share out the 2 tbsp Coconut Yoghurt and 2 tbsp Walnuts between the two to top. Enjoy!

Notes

Nutrition per serving: 345 kcal, 9 g protein, 13 g fat, 10 g fibre.

Keyword Low FODMAP, Low FODMAP Vegan Recipes, Low FODMAP vegetarian recipe, vegan