Overnight Carrot Cake Oats

Canvas foods are always my favorite, so much creativity involved. Chia, tofu, bananas, and oats. Endless variations, making every morning an exciting journey (ugh I hate that word.) Anyhow, I've always favored cooked oatmeal, well until I started making this recipe. Not only does it save you time in the mañana, but it's also so delicious, full of surprise flavors, chewy, and gooey.

I used homemade carrot puree; first, because it tastes better, second, it's more moist, third, it's easier for our digestive system to absorb the nutrients.

Overnight Carrot Cake Oats

serves two

Ingredients:

• 1 cup rolled oats
• 1 cup carrot puree (steam carrots until soft, then process) or sub with mashed bananas or shredded carrots to make it raw
• 4 tbsp natural almond butter
• 1 cup + 2 tbsp almond milk
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• cinnamon, ginger, cardamom to taste
• Sweetener of choice, 1-2 tbsp maple syrup would be great

Directions:

1. In an airtight jar, pour the almond milk, spices, chia seeds, and sweetener, close the jar and give it a good shake
2. Add the flaxseed, carrot puree, and almond butter, and stir, I like mine not well combined so I didn't overmix them, it adds the surprise element to your breakfast. New flavor in every bite.
3. Add the oats and press them down until they're all covered, and give a little stir.
4. Let them set in the fridge for +6 hours, until the seeds and oats absorb the liquid.

Toppings & Layering:

Nice-cream, puffed quinoa, your favorite nuts and seeds,  Spiced Chia pudding, sliced bananas, cacao nibs, goji berries, shredded coconut, and/or walnut butter.

Buen Provecho!