Every year for my birthday I have one request only...Carrot Cake! And not just any carrot cake, my mom's carrot cake. Chock full of walnuts, pineapple, shredded carrots and topped with luscious cream cheese frosting! YUM!
The thought of having to give that up when I made the decision to eat a plant based diet and reduce (with the goal of eliminating) refined sugar was a bit of a grieving process. But as a Health Coach, I know that depriving myself of something that not only tastes spectacular, but is tied to memories and emotion is a recipe for disaster. So, I allow myself a tiny piece of cake on my birthday and move on!
However, last week I decided to create a version of Carrot Cake Overnight Oats that has me jumping for joy! It tastes SO amazing, that I'm not even sad about letting go of my carrot cake addiction. It's THAT good!
Carrot Cake Overnight Oats
Recipe by Good Mood Food
Serves 2-3
Cook/Prep Time: 15 min + overnight
INGREDIENTS
1 c rolled oats
1 tbsp chia seeds
1/4 c coconut-milk yogurt
3/4 c full-fat coconut milk, softened to room temp
1/4 c unsweetened, vanilla almond milk
1/4 c crushed pineapple
1 tsp pure vanilla extract
2 tbsp pure maple syrup
1 lg carrot, peeled & grated
1/4 c golden raisins
1/4 c chopped walnuts
1/4 c unsweetened, shredded coconut
Dash of cardamom
DIRECTIONS
In a medium bowl, combine all the ingredients. Cover and refrigerate overnight.
In the morning, divide the oats among 2-3 jars/bowls and top with a chopped walnuts, a sprinkle of shredded coconut & a drizzle of pure maple syrup!
Take a bite & do a happy dance in your kitchen!
Let us know what you think! We'd love your feedback. 🌱✌🏻❤️