Carrot Cake Overnight Oats

This recipe is 100% for Mitch as he LOVES carrot cake and this carrot cake overnight oats is his new favorite! Best part, he gets to eat cake for breakfast. Shhhh, not really, its actually good for you. Super easy to make the night before and have on hand for a few days. Packed full of glow foods that promote a healthy gut you just cant go wrong here. You can substitute any milk you prefer, and I even make with steel cut oats sometimes, equally as yum.

OATS INGREDIENTS:

1 cup rolled oats (we use sprouted oats from One Degree)

1 cup almond milk

2 tbls chia seeds

2 tbls hemp seeds

2/3 cup shredded carrot

2 medjool dates chopped

1-2 tsp maple syrup

1 tsp pumpkin pie spice or cinnamon + clove mix

1 tsp vanilla

1 tsp lemon juice

FOR THE ICING:

1/2 cup vanilla greek yogurt (or plain)

2 tbls almond butter

1 tsp maple syrup

HOW TO:

Combine all the oats ingredients in a medium sized bowl and mix up.

Next combine all the icing ingredients and whip up until creamy.

Next, layer into a glass pan or into jars and place in the fridge over night.

Next day...top with pecans if desired and ENJOY!