Carrot Cake Overnight Oats are an easy and delicious way to eat lots of protein and fiber for breakfast. Plant-based and sugar-free!
A few months ago I made Blueberry Maple Overnight Oats. I added tofu for an extra bit of protein and creaminess. They turned out so well that I had to make another batch.
I decided on carrot cake because carrots are incredible. Who wouldn't want to eat them for breakfast??
Honestly, as part of carrot cake flavor, you barely even know you're eating vegetables. It makes it so easy to get a serving of veg in at breakfast.
The other great thing about carrot cake is the spices. Since we're adding tofu to the oatmeal, the spices will work wonders to give the dish tons of flavor and make sure we taste NONE of the tofu.
Speaking of tofu, let's talk ingredients.
Step 1. In a small container or mason jar, mix the oats, chia seeds, cinnamon, nutmeg, and cloves. In a separate bowl mash up the tofu.
Step 2. Add the tofu and non-dairy milk to the oat mixture. Then stir in the shredded carrots.
Step 3. Cover and refrigerate for 4 hours or overnight. Top with raisins, walnuts, and maple syrup, if desired. Enjoy!
Thank you God for vegetables. Thank you for giving us the opportunity to eat them often. Amen.
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
**This post contains affiliate links, for more information see my disclosure here.
Carrot Cake Overnight Oats are an easy and delicious way to eat lots of protein and fiber for breakfast. Plant-based and sugar-free!
Leave a comment