Breakfast really is the most important meal of the day. Without breakfast (and a large cup of coffee) we wouldn’t make it through most mornings. But we also don’t have much time in the mornings to make a wholesome breakfast – we’re either at the gym bright and early or sleeping in to the last possible second before peeling ourselves out of bed.
Imagine how thrilled we were to discover overnight oatmeal! Put it together at night, stick it in the fridge, and it’s ready and waiting for you in the morning. We make all kinds of overnight oatmeal that we’ll share with you in later posts – banana bread, chocolate chip peanut butter cookie, apple pie.
Wait a minute… Cookies and pie for breakfast?
Why not! You can make a plain bowl of oatmeal taste gourmet by adding flavors from your favorite desserts. And our Overnight Carrot Cake Oatmeal is full of vitamins A and C from the carrots, and omega-3’s from the walnuts.
Delicious, nutritious, and quick is how we like our breakfast.
- ⅓ cup quick oats (use a gluten-free brand like Bob’s Red Mill if needed)
- 3 Tbsp. grated carrot
- 2 Tbsp. chopped walnuts
- 1 Tbsp. shredded unsweetened coconut
- 1 Tbsp. maple syrup
- ⅔ cup almond milk (or soy milk, if preferred)
- Combine all ingredients in a bowl.
- Cover and refrigerate overnight.
- In the morning, eat cold or microwave for 2 minutes.
- If microwaving, we recommend adding ⅓ cup more almond milk, as the oatmeal will absorb more liquid and get a little dry otherwise.