Wake up to dessert for breakfast with these protein packed, gluten free carrot cake overnight oats! They’re an easy, healthy breakfast for under 300 calories!
Just like that, it’s THE END of carrot cake week.
And the internet-crowd does NOT go wild.
WHOMP WHOMP WHOMPPPPP.
It’s been a deliciously, carrot-centric week filled with vegan carrot cake dip with spice chips and carrot cake paleo magic bars and NOW we’re ending on a cake-4-BREAKFAST kinda note with carrot cake overnight oats!
BUT FIRST. Me and my blogging babes have gathered to bring you 6 recipes with seasonal produce! Tis the season for fruit and veggies (I just bought rhubarb the other day. YES) so we’re covering allll the bases of your taste buds. Here’s the eats:
Lindsay has a Leek and Potato Pan Roast! This Seasonal Pan Roast is packed with Leeks, Potatoes, and Steamed Greens! Super flavorful, healthy, and easy to make in one pan! A paleo/vegan side dish perfect for any gathering. Whole 30 friendly! Get the recipe here!
Lee has some tasty Grain Free Waffles with Homemade Strawberry Jam! Looking for an all-purpose grain free waffle that tastes like the real deal? You are going to swoon over these almond flour waffles made with an almond flour + coconut flour base topped with a homemade strawberry chia compote! They’re paleo, gluten free, and meal-prep friendly! Get the recipe here!
Gina has a tasty Spring Pea & Roasted Radish Risotto! Citrus infused creamy arborio rice is tossed with fresh spring peas and meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is risotto is spring comfort food at its best! Get the recipe here!
Finally, Lexi has a Sausage & Spring Veggie Pasta! This Sausage and Spring Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT! Get the recipe here!
Back to creamy vanilla BURSTS of muscle BUILDING Greek yogurt, whirling and twirling around with swirls of juicy, fresh-n-fruity sweet POPS of pineapple that are mix-n-mingling with wholesome flecks of chewy oatmeal, toast coconut, spicy cinnamon, crunchy pecans….
AND CARROTS. <– I SRSLY hope you saw that one coming considering it is CARROT CAKE.
These little cups of breakfast L-O-L-O-L-O-V-E are representing ALL the happy flavor vibes that dance around your SUPER-satisfied belly after some epic cake–>fork–>face action happens.
Which I am guessing is going to be happening in your very near future real person life due to the fact that it’s almost EASTER.
BRING ON THE CADBURY CRÈME EGGS.
P.s are you one of the people that hates those or loves them? I find that you are either one or the other – there is no middle ground to crème egg love. I’m in the MAJORLY LOVE category.
Anyway. Overnight oats.
You know what I’m talking about right? Not the kinda oh-my-gosh-all-the-water-on-planet-universe-is-not-enough-to-quench-the-current-spicy-situation-of-my-mouth.
More like all-the-cozy-feels-of-sitting-by-a-fire-with-a-cup-of-chai-tea.
Now you get it.
Also. “Planet universe” is not a real thing. I made it up right now. Don’t Google it.
Anyway, the sequel.
COZY! WARM! CAKE FOR BREAKFAST.
- You like overnight oats.
- You like stuffing your hungry-morning-person-self with dessert for breakfast
- You’ll like these.
Unless you don’t like recipes that are protein packed, spicy-sweet, taste like cake and wake up your taste buds with F-O-U-R different kinds of textures. <– Chewy! Crunchy! Smooth! Liquidy!
Not sure about the last one. We’re going with it.
Either way, if you don’t like those things, then we might not be able to be internet BFFs anymore.
I mean, we still will be.
But, I just might silently judge you will I eat YOUR bowl of carrot cake overnight oats.
Just keepin’ it real.
Carrot Cake Overnight Oats
- 2 Tbsp Unsweetened coconut flakes
- 3 Tbsp Pecans
- 3/4 Cup Crushed pineapple (try to use the least amount of juice as possible)
- 3/4 Cup Non-fat vanilla Greek yogurt
- 1 Cup Rolled, old fashioned oatmeal (not quick oats! Gluten free if needed)
- 1 Cup Grated carrot, packed
- 1 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- 1 1/4 Cups Unsweetened vanilla almond milk
Preheat your oven to 350 degrees. Put the coconut flakes and pecans in two separate small baking sheets and bake until the coconut is lightly golden brown and the pecans smell "nutty" and begin to darken. This is only 2-4 minutes for the flakes and about 10-12 minutes for the pecans. Set aside
Divide the pineapple between 3 cups, spreading out evenly. Divide the Greek yogurt on top of that and spread out evenly. *
In a large bowl, stir together the oatmeal, carrot, cinnamon and nutmeg. Add in the toasted coconut and stir until well mixed. Then, stir in the almond milk.
Divide the mixture between the 3 cups, pressing the oats down into the milk. Refrigerate for at least 6 hours to overnight.
The next day, roughly chop the pecans, dividing them between the oats. Mix it all up and DEVOUR.
*You can also just mix everything in one bowl (minus the pecans, as they get soggy overnight) if you don't care about layers!
FOR THIS RECIPE, I RECOMMEND:
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