Prepare Carrot Cake Oats overnight for a delicious breakfast or dessert
Carrot cake is a classic springtime dessert. My family enjoys it for Easter and other special occasions. It’s rich and decadent, so I like exploring lighter ways to enjoy the same flavors. Guilt-free options can be just as tasty.
Overnight oats absorb the taste of the various ingredients and it’s so simple to build layers of flavors. For me, the freshly grated carrots, mixed with cinnamon and vanilla, and the chewy bits of dates, represent what I love about carrot cake. Traditionally I use golden raisins in my carrot cake, so raisins can be used in place of, or in addition to, the dates.
If you haven’t tried overnight oats, you’ll find the concept is a wonderful way to meal prep if you like to plan ahead. Most overnight oats are intended to be served cold, right out of the fridge, but they can also be heated before serving.
Topping the finished product with a serving of walnuts will provide extra nutrition and added texture. I add them right before serving to maintain their crunchiness.
Perhaps it sounds strange to add carrots to oats, and to eat cold oats. But should you venture out and try this creative way of enjoying the same beloved flavors of carrot cake, I don’t think you will be disappointed.
Enjoy food made fresh!
Carrot Cake Overnight Oats ½ cup rolled whole oats 3/4 cup plant milk or whole milk 2 tablespoons grated carrots 1 dried date, pitted and diced 1 tablespoon maple or date syrup 1 teaspoon cinnamon ½ teaspoon vanilla Optional: 1 teaspoon flax seeds 1 teaspoon chia seeds 2 tablespoons chopped walnuts, or other nuts Place oats in a sealable jar. Add milk and stir to combine. Add carrots, dates, syrup, cinnamon and vanilla. Add flax seeds and/or chia seeds, if desired. Stir to combine. Cover the jar and let it set overnight in the refrigerator.
Stir well before eating. Add walnuts, if desired. Makes 1 serving.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
