Carrot Cake Overnight Oats

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings People

Calories 271kcal

Author FoodFaithFitness

Ingredients

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

Instructions

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.

Notes

*You can also just mix everything in one bowl (minus the pecans, as they get soggy overnight) if you don't care about layers!

Nutrition