carrot cake overnight oats

Is it just me or are carrots a sign that Easter is near? Besides being the quintessential bunny food, they were always a staple of our Easter dessert table in the form of dense, delicious carrot cake. Enrobed in a thick layer of cream cheese icing and sprinkled with toasted coconut, it was the ultimate spring dessert and because of it’s richness, really only eaten once a year in my house. But I LOVE carrot cake, and I wanted to make a dish reminiscent of it, but nutritious enough to eat all through the season when spring carrots are rampant at the market.

I’ve always been a fan of overnight oats for their ease, staying power, and versatility. They make quick work of a week’s worth of breakfasts, and this version is particularly full of beautifying ingredients. I hope this reminds you as much as your favorite carrot cake as it does me! Double or triple it for several fuss-free mornings.

Active ingredients

rolled oats  |  iron: aids in circulation  |  selenium: maintains skin elasticity and reduces free radical damage

carrots  |  vitamin A: helps repair dull and damaged skin by aiding in cell turnover  |  vitamin C: aids in collagen production to boost skin suppleness  |  carotenoids (beta-carotene): antioxidant that converts to vitamin A in body

hemp seeds  |  protein: aids in muscle and collagen formation to keep skin looking plump  |  omega-3 fats: reduce inflammation, boost mood, balance skin hydration, prevent premature aging from sun exposure   |  vitamin E (antioxidant): prevents premature aging

Carrot Cake Overnight Oats
serves 2

¾ cup rolled oats
⅔ cups coconut milk
⅓ cup unsweetened almond milk
1 medium carrot, peeled and grated
Generous ¼ teaspoon cinnamon
4 Medjool dates, pitted and finely chopped
2 tablespoons hemp seeds
2 tablespoons toasted shredded unsweetened coconut
2 tablespoons chopped pistachios (optional)
Coconut whipped topping, for serving (optional)**

Mix all ingredients except whipped topping together in a bowl until well combined. Divide into two bowls or jars and allow to rest overnight in the refrigerator. Serve in the morning, topped with whipped topping if desired.

**To make coconut whipped topping, scoop the cream or solid part of a can of coconut milk into a chilled bowl. Save the liquid for another use like smoothies or a curry dish. Use a mixer to beat cream until light and aerated, about 3 minutes. Use immediately or store in refrigerator for an hour. Coconut whip lasts 2-3 days in the refrigerator, but re-whip as necessary.