Overnight Carrot Cake Oats and Walnuts

Who said you couldn’t have cake in the morning?

Ingredients

Serves 2

3 ounces lactose-free plain yogurt

1⁄4 cup unsweetened almond milk

1⁄2 cup gluten-free rolled oats

1 tablespoon chia seeds

1⁄4 cup peeled and shredded carrots

2 tablespoons crushed pineapple

1⁄4 teaspoon alcohol-free vanilla extract

1⁄2 tablespoon maple syrup

1⁄2 teaspoon ground cinnamon

1 tablespoon walnut halves

1. In a medium bowl, combine yogurt, almond milk, and oats; stir. Add chia seeds, carrots, pineapple, vanilla, maple syrup, and cinnamon and stir to combine. Place in 2 small canning jars and cover with lids. Refrigerate overnight.
2. In the morning top with walnuts and enjoy! Can be stored in refrigerator up to 3 days.

Per Serving

Calories: 342

Fat: 11g

Protein: 7g

Sodium: 44mg

Fiber: 7g

Carbohydrates: 60g

Sugar: 34g