Carrot cake overnight oats
415 cals, 12p, 51c, 16f (per meal)
2 dash (1g)
1/2 cup, chopped (56g)
2 cup (480mL)
4 tbsp (80g)
1 medium (61g)
2 tbsp (30mL)
2 cup(s) (162g)
1 tsp (3g)
1
Whisk together the 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.