Carrot Cake Overnight Oats

Inspired by Too Many Carrots by Katy Hudson

Katy Hudson's Too Many Carrots published by Capstone Young Readers with a bowl of Carrot Cake Overnight Oats, a jar of Beechnut carrot baby food puree and a honey pot.
Photo by Gwenna Laithland

Ingredients

1/2 cup old-fashioned oats

1/2 cup milk or milk substitute

1/4 cup yogurt (or 1 go-gurt tube), flavor of your choice

4 oz carrot baby food

1/8 cup chia or flax seed (I recommend Badia Trilogy)

Honey to taste


Seasonings

Cinnamon, Ginger, Clove, Nutmeg, Allspice, a pinch of salt


Instructions

Whisk together milk, yogurt, baby food, honey & spices.

Add mixture to oats and seeds.

Cover and let sit in your fridge overnight.


Serve cold or warm. Up to you.


This is one of those recipes that is delicious, nutritious, sneaks some veggies into breakfast, and can easily involve the littles in the kitchen. Get a copy of the book, read it together, and then share some carrot cake overnight oats for breakfast.



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