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Carrot Cake Overnight Oats
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Carrot Cake Overnight Oats

Prep Time15 minutes
Total Time15 minutes
Servings: 1 serving
Author: MaryAnn Dwyer

Ingredients

  • 3 Tbsp. unsweetened coconut toasted (I use Bob's Red Mill)
  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 1/2 coconut Greek Yogurt I use Chobani
  • 4 Tbsp. finely shredded carrot
  • 3 Tbsp. pineapple chopped plus a few chunks for the topping
  • 2 Tbsp. raisins
  • 2 Tbsp honey (or maple syrup)
  • 1/4 tsp. ground cinnamon
  • pinch of kosher salt
  • 2 tsp. chopped pecans

Instructions

  • Place coconut in saute pan over low heat, tossing until lightly browned. Remove from heat and set aside.
  • Add oats, milk yogurt, 3 Tbsp. shredded carrot, pineapple. raisins, honey, 2 Tbsp. coconut, cinnamon and salt to mason jar.
  • Stir until well combined. Cover and chill in refrigerator overnight.
  • Remove from refrigerator. Top with remaining carrot, pineapple chunks, toasted coconut, pecans and a drizzle of honey or maple syrup.