Carrot Cake Overnight oats

My go-to diner dessert is and has always been carrot cake. Sweet but not too sweet, creamy frosting with notes of carrots and raisins. YUMMM. While I can’t start my morning with a fat piece of carrot cake every day because my blood sugar would plummet and send me into the laziest of mornings I can enjoy these carrot cake oats. They taste incredible, are jam-packed with proteins, carbs and fats everything I need to start my day off with a balanced nutritious meal, and I even squeeze in some veggies. #Winning

Prep time: 5 mins

Makes: 4 overnight oats

Ingredients

• 2 cups oatmeal

• 2 cups pasteurized egg whites (can sub in other liquid here but protein won’t be as high)

• 1/4 cup of raisins or currants ( that’s all I had on hand when I made these-taste is the same)

• 1/2 cup chopped pecans

• 1 cup shredded carrots

• 4 tbsp chia seeds

• 1 cup greek yogurt

• 1 tsp allspice

• 1 tbsp cinnamon

• 2 tbsp vanilla extract

Make it easy by mixing ALL the ingredients together and then dividing vs. making mulitple small jars.

Instructions:

• Mix together the oatmeal, egg whites (or liquid), all spice, cinnamon, vanilla extract, chia seeds, raisins and carrots

• Divide mixture evenly into 4 mason jars

• Store in the refrigerator all week for a quick breakfast, lunch or snack

• Top with remaining pecans and a dollop of Greek yogurt when ready to enjoy

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