So this recipe for carrot cake overnight oats got me a few weird looks from my friends and family when I first told them about it. But once they tried it they took those weird looks right back and told me I was a genius. Well not quite, but you know, creative license etc etc. I must admit that I am not the genius that came up with this idea. I have been seeing it all over the internet lately, and I love carrot cake, I love oats, so it would make sense to give this combo a go.

I was seriously shocked when I tasted these. It is like eating dessert for breakfast, but healthy. It honestly tastes like carrot cake, I guess I shouldn’t be that surprised, what with all the cinnamon and nutmeg and deliciousness, but I was. I never think healthy oats flavoured like naughty treats will actually hit the spot, but these did, I could eat them for dessert very happily, though once they are dessert I think I deserve some sort of delicious frosting, don’t you think?



But anyway, let’s get our mind out of the frosting gutter (mmm cinnamon cream cheese frosting anyone?), and focus on the fact that these are so yummy, so healthy and so easy… that is the trifecta ladies and gentlemen! Oats are my absolute favourite ‘superfood’. Nothing fancy or expensive, but one of the healthiest and easiest foods around.



However, being a gluten free blog and all, I do feel the need to mention that here in Australia, oats are not considered gluten free, even when you buy the wheat free versions. While they do not contain gluten, they contain another protein called avenin which some celiacs seem to react to. N is fine with oats, as are a lot of coeliacs and people with gluten intolerances which is why I have decided to go ahead and post this. If oats don’t sit well with you, I have made a bircher muesli in the past using a mixture of rolled rice, rolled quinoa, chia seeds and linseeds which worked out beautifully. The liquid to grain / seed ratio will change due to the chia seeds being super absorbent, but on the plus side you only need to soak this mixture for a couple of hours.

Carrot Cake Overnight Oats

Prep Time: 5-10 mins

Soak Time: Overnight

Serves: 2-3

Ingredients:

1 cup gluten free oats

1 cup of milk of your choice (rice, oat or coconut milk are good options to keep keep it nut free and dairy free)

1 large carrot, peeled and grated

1 tsp cinnamon

1 tsp mixed spice

1/2 tsp nutmeg

1 large banana, mashed

Method:

Mix all ingredients together in an airtight container and store in the fridge overnight.

Serve alone or topped with nuts, seeds, fruit and/ or yoghurt. I topped with mine with the Conscious Food’s Pura Veda blend.