Vegan carrot cake overnight-oats

Ingredients for 1 serving

  • 40 gr rolled oats (half a cup)
  • 50 gr shredded carrot (about 1 small carrot)
  • 150 ml plant-based milk (I used unsweetened cashew milk)
  • 15 gr (10 pieces) chopped pecan nuts
  • 10 gr (1 heaping tbsp) ground flax seeds
  • 10 gr (1 heaping tbsp) chia seeds
  • 10 ml maple syrup (if you like it sweeter, add more!)
  • 3 gr (1 tsp) ground cinnamon
  • a dash of vanilla extract

Instructions

  1. Shred the carrot as fine as possible (I used a food processor to make it a little bit more fast and easy).
  2. Place the oats, carrot, chiaseeds, pecan nuts, flax seeds and cinnamon in a medium bowl. Add the plant-based milk, maple syrup and vanilla extract and stir well to combine.
  3. Cover and chill up to 6 hours or overnight.
  4. In the morning, stir well and serve with additional chopped pecan nuts. Enjoy!

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