An easy, festive breakfast for Easter morning! Vegan carrot cake overnight oats are sweet, creamy and packed with veggies! The Easter Bunny would be proud. Hello! I just came off of a fun first half of the week in New Orleans for work. It’s funny the cold I had all last week magically disappeared as soon as I arrived. Must have been all the vitamin D I was soaking up there :).
I made sure to get in all my NOLA eats and drinks while I was there – beignets, pralines, gumbo, shrimp n’ grits, Abita beer, grilled and fried oysters…but now I’m ready to get back on track with lots of fruits, veggies, and whole grains. With Easter coming up this weekend, I wanted to make something with carrots. I thought about doing carrot cake cupcakes but they’ve been done before and frankly with traveling last weekend, I was pressed for time. And ain’t nobody got time to be frosting cupcakes. Except maybe Mrs. Crocker.So I thought what could I make that would be quick and easy and that wouldn’t go to waste while I went away….overnight oats! I made a batch Friday night (because that’s what all the cool kids do on a Friday night) and devoured it Saturday morning – it was that good. I’d actually never made overnight oats before, which is shocking considering how much oatmeal I eat.
But I loved them. You simply throw all your ingredients together in a small bowl or mason jar and then let them sit overnight. The oats soak up the liquid and voila, you wake up to a creamy bowl of delicious oatmeal! I love that it’s portable too so you can easily bring it with you to work in the morning.
To mimic the delicious spiced taste of carrot cake, I made these with overnight oats with grated carrots, raisins, walnuts, cinnamon, ginger and vanilla. You really can’t go wrong with anything carrot cake flavored. If only we could add some cream cheese frosting to this…;)
These oats are packed with fiber, protein, healthy fat, vitamins A and C. Even the Easter Bunny would feel good about eating this version of carrot cake.
- 1/2 cup gluten-free rolled oats
- 3/4 cup unsweetened coconut milk beverage or almond milk
- 1/4 cup grated carrots
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 2 tablespoons raisins
- 1/4 cup walnuts, chopped
- Combine all ingredients into a bowl and mix together until combined.
- Store covered in the refrigerator overnight.
- Give it a quick stir in the morning and enjoy!
Tell me, what’s on your Easter brunch menu? Need more ideas? Check out the recipes below: