Toss together these carrot cake-inspired oats at night and wake up to a sweet, healthy fiber- and protein-packed spring breakfast.
- Level: Easy
- Total: 6 hr 10 min
- Active: 10 min
- Yield: 1 serving
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 360 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 270 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 6 grams
- Protein
- 16 grams
- Sugar
- 24 grams
Ingredients
Honey for drizzling, optional
3/4 cup nonfat milk
1/2 cup old-fashioned rolled oats
1 teaspoon packed dark brown sugar
1/8 teaspoon pure vanilla extract
1 small carrot, finely grated
Kosher salt
1 tablespoon toasted unsweetened shredded coconut
1 tablespoon raisins
1 tablespoon toasted chopped walnuts
Dash ground cinnamon
Directions
Special equipment:
A glass pint jar or other container with a lid- The night before you want to eat the oats, combine the milk, oats, brown sugar, vanilla, carrots and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate for at least 6 hours or up to overnight.
- In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. To serve, drizzle with honey if using.
