Grab a spoon and get ready for an easy and flavorful, no-cook oatmeal that tastes like cake. You heard me right, Carrot Cake Overnight Chia Oatmeal is a make-ahead stress-free morning meal to start your day off right.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
#Brunchweek is coming to a close and I am sharing my recipe for a delicious and easy overnight oatmeal. My morning routine can sometimes be hectic, and more often than not, I rush out the door without breakfast.
Whether it’s struggling to get the 4 year old dressed, finishing the lunchbox, or going through every option on the planet for her breakfast and she wants none of it. We’ve even had the ‘no, you can’t have pickles or chips for breakfast’ talk.
When I get back from the school drop off, smoothies are always a great option, but sometimes I want something a bit more filling. Overnight oatmeal definitely helps when I’m craving a something sweet.
I added dark brown sugar for sweetness and that rich molasses taste. You can also warm the oatmeal and top with vanilla yogurt and maple syrup for a breakfast with even more protein.
Whatever you do, don’t buy matchstick carrots for this recipe. The carrots need to be finely shredded to mix in correctly, so grating your own is best. I actually used a micro-plane to get the fine texture.
I hope you enjoy an easy weekday morning meal with Carrot Cake Overnight Chia Oatmeal and don’t forget to enter the #BrunchWeek giveaway!
Carrot Cake Overnight Chia Oatmeal
By Love and Confections
- 1 cup old fashioned rolled oats
- 1 tablespoons Dixie Crystals Dark Brown Sugar
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons chia seeds
- 1/3 cup finely shredded Cal-Organic Carrots
- 1 cup + 2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup chopped, toasted pecans, optional
- Vanilla yogurt and maple syrup, optional
- Combine oats, sugar, cinnamon, chia, carrots, milk, vanilla and salt in a bowl or mason jar. Refrigerate overnight.
- Before serving, add in chopped pecans. Can be served either cold or heated. Add yogurt and a drizzle of maple syrup if desired.
Yield: 2 servings
Take a look at what the #BrunchWeek Bloggers are creating today!
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Until next time,
LOVE & CONFECTIONS!
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.