👩🏻‍🌾 I came across a recipe for carrot cake oats and had to try it out. Carrot cake is my favorite.

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I tweaked it a bit. Okay, this doesn’t taste exactly like cake but it’s a nice change to the oatmeal game. Best thing is that it can be prepared the night before. Eat straight from the fridge or heat it up like I did. Another overnight oats recipe- adding it to the book.

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👩🏻‍🍳Healthy Chef tip: when you shred carrots, do extra and store them in the fridge. Add shredded carrots to your stir-frys, healthy bowls, soups or tomato sauce. Carrots add natural sweetness and burst of color.

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Serves 1

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* ½ cup rolled oats

* ¼ shredded carrots (about 1 small carrot)

* 1 T maple syrup

* 1 T ground flaxseed

* 1 T raisins

* ¼ tsp. Cinnamon

* Less than ⅛ tsp nutmeg

* ¼ tsp. Vanilla extract

* 1 cup non-dairy unsweetened milk

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Toppings:

Walnuts, pumpkin seeds, shredded coconut, almond butter, granola

In a jar, mix all ingredients together except toppings. Chill at least 2 hours or up to 2 days.

Heat briefly to serve or eat cold. Top with toppings and enjoy.

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