Carrot Cake Overnight Oats

Every since Easter when I made Minimalist Baker's carrot cake (and ate the leftovers for breakfast), I've had such a craving for it but wanted to make a healthy version, frosting included. I've recently got back on the overnight oat train and thought a carrot cake version would be perfect. I'm actually not the hugest fan of overnight oats (or oatmeal for that matter) - it's the texture. But when topped with crunchy walnuts and flaky coconut, I'm converted. I have to say my favourite part of carrot cake is the cream cheese frosting. I've made a vegan cashew version before which was so good, and so I decided to incorporate that here (but of course, in a healthier version). You could always skip this though and just use yoghurt but if you have the time, I definitely recommend it!

Carrot Cake Overnight Oats:

1 cup oats

1 cup milk of choice

1/2 cup grated carrot

2 tablespoons maple syrup

1 tablespoon chia seeds

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

Pinch nutmeg

Pinch salt

Place all ingredients into a jar and stir or shake together. Place in the fridge overnight. Serve with yogurt or cashew "frosting", chopped walnuts and coconut flakes.

Cashew "Frosting":

2/3 cup cashews (soaked overnight or soaked in boiling water for 1 hour)

1/4 cup yogurt of choice (I used coconut)

2 tsp maple syrup

2 tsp lemon juice

1 tsp vanilla

Pinch salt

Place all ingredients into a blender and blend until completely smooth. Adjust sweetness (maple syrup) and tartness (lemon juice) as you like. Serve with overnight oats. Store leftovers in the fridge.