Meal Details
1. Vegan carrot cake overnight oats
588cal, 15p, 71c, 23f (per meal)
3 dash (1g)
3/4 cup, chopped (84g)
6 tbsp (120g)
3 tbsp (45mL)
3 cup(s) (243g)
1/2 tbsp (4g)
3 cup (720mL)
1 1/2 medium (92g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Whisk together the almond milk, cinnamon, ginger, and a pinch of salt in a bowl or container with a lid.
2
Stir in oats and maple syrup. Cover and refrigerate overnight or for at least 4 hours.
3
In a small bowl, stir together the shredded carrots and apricot preserves. Cover and refrigerate until serving.
4
Wheat ready to eat, serve oats topped with carrot preserves and chopped walnuts.