Description
A delicious, grain-free alternative to oatmeal packed with carrot cake flavors. This overnight ‘noats’ recipe is perfect for a healthy, make-ahead breakfast that tastes like dessert!
Ingredients
Scale
For the Crust:
- For the base:
- 1/4 cup almond flour
- 1 tbsp chia seeds
- 1 tbsp flaxseed meal
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- Pinch of salt
- For the mix-ins:
- 1/4 cup grated carrot
- 1 tbsp raisins
- 1 tbsp chopped walnuts
- For the liquid:
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 tsp maple syrup (optional)
Instructions
1. Prepare the Crust:
- 1. In a mason jar or small bowl, combine all the base ingredients (almond flour through salt).
- 2. Stir in the grated carrot, raisins, and walnuts until evenly distributed.
- 3. Pour in the almond milk, vanilla extract, and maple syrup (if using). Stir well to combine.
- 4. Cover and refrigerate overnight, or for at least 4 hours.
- 5. In the morning, stir the mixture and add more almond milk if desired for a thinner consistency.
- 6. Top with additional walnuts, a sprinkle of cinnamon, or a drizzle of nut butter before serving.
Notes
For a creamier texture, you can substitute half the almond milk with coconut milk. The ‘noats’ will thicken as they sit, so feel free to adjust the liquid to your preference in the morning.