I’ve been obsessed with my Peanut Butter Overnight Oats since the day that I first made them.
They’ve kind of changed my view of breakfast, transforming my morning meal from something I HAD to do to something fulfilling and delicious.
Breakfast has also become a meal that I feel good about every single day. It’s predictable, satisfying, and it tastes of one of my favorite ingredients – PEANUT BUTTER – while still being guilt-free.
I eat it just about every morning, unless I’m traveling. I mean, why mess with perfection??
That’s what I thought, until I laid my eyes on these bad boys…
How could I not try a Carrot Cake version of my favorite breakfast?? I found the original recipe on Pinterest and posted by Sneaks and Sweets, and she titled her post CAKE FOR BREAKFAST. Yeah, she knows how to market to this girl…
As always, I made a few modifications to get the recipe down to a NTTC portion and to use the ingredients I had in the house. While the PB2 oats will always be my favorite, this carrot cake version definitely brought a smile to my face!
Carrot Cake Overnight Oats
Inspired by Sneaks and Sweets
1/2 cup rolled oats
2 tsp. chia seeds
1/4 tsp. cinnamon
1/8 tsp. ground ginger
A tiny pinch of nutmeg
2 Tbsp. finely grated carrot
1/2 tsp. vanilla
2 tsp. honey
1/3 cup skim milk
Optional Toppings: shredded coconut, pecans, honey
1. Combine all dry ingredients in a small bowl.
2. Grate your carrots and add them to the mix, along with the honey and milk. Note: I used a microplane grater to finely grate my carrots.
3. Place oats in the refrigerator overnight to set.
4. In the morning, add a splash of milk and stir your oats.
5. Top them with your choice of toppings and enjoy!!!
Per entire recipe:
CAL 219; CARB 42g; FAT 2g; PROT 8g; FIB 4g; WW Points Plus: 6