Description
A delicious, grain-free alternative to oatmeal packed with carrot cake flavors. This overnight ‘noats’ recipe is perfect for a quick, healthy breakfast that tastes like dessert!
Ingredients
Scale
For the Crust:
- For the base:
- 1/2 cup grated carrots (packed)
- 1/4 cup almond flour
- 2 tbsp chia seeds
- 1 tbsp flaxseed meal
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- Pinch of salt
- For the liquid mixture:
- 3/4 cup unsweetened almond milk
- 1 tbsp maple syrup (or sweetener of choice)
- 1/2 tsp vanilla extract
- For toppings (optional):
- 2 tbsp chopped walnuts
- 1 tbsp raisins
- 1 tbsp shredded coconut
Instructions
1. Prepare the Crust:
- 1. In a medium bowl, mix all the dry base ingredients (almond flour, chia seeds, flaxseed meal, cinnamon, nutmeg, ginger, and salt).
- 2. Stir in the grated carrots until well combined.
- 3. In a separate small bowl, whisk together the almond milk, maple syrup, and vanilla extract.
- 4. Pour the liquid mixture over the dry ingredients and stir thoroughly to combine.
- 5. Cover and refrigerate overnight (or at least 4 hours).
- 6. In the morning, give the mixture a good stir and add a splash of almond milk if it’s too thick.
- 7. Top with walnuts, raisins, and shredded coconut before serving.
Notes
For a creamier texture, you can substitute half the almond milk with coconut milk. This recipe keeps well in the refrigerator for up to 3 days. For a protein boost, stir in a scoop of vanilla protein powder with the dry ingredients.