Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats let you get away with eating something that tastes like cake for breakfast! Vegan and gluten-free.
Spring is here and although I still can’t believe it’s already April (seriously, how is this possible?) I’m pumped because we have a ton of fun things on the agenda this spring. It actually kicked off last weekend with the Monument Ave 10K. My friend, Heather, and I teamed up to train and run together this year. We didn’t end up training nearly enough so our main goal was to run the whole race without walking and we did it! Heather was a true rockstar considering it was her first race and the longest distance she’s ever run.
Other fun things coming up this spring include a couple family get-togethers, bridal and bachelorette parties for my sister-in-law, who’s getting married this spring, as well as, the one year anniversary for The Veil Brewing Co.
I’m also pretty excited for spring produce, visits to the farmers market and moving towards light and fresh foods (yeah, salads) instead of the heavy comfort foods we crave throughout the winter.
I hope you’re ready for the transition because today I have a new overnight oats recipe for you! It’s springy and combines all the flavors of carrot cake into a healthy breakfast bowl of goodness with a light orange hue.
The recipe is super simple and very similar to some of my other overnight oats recipes, but with a carrot cake spin. It starts with a base of oats, almond milk, shredded carrots, raisins, maple…