Hey bunnies! Today we’re going to make a raw vegan carrot cake overnight oatmeal. This was actually the very first overnight oatmeal I ever made. When I first heard about overnight oatmeal I wasn’t fully raw yet but now it’s an easy way to have raw breakfast ready in the morning!



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I spent a lot of time researching oatmeal and the methods that are used to roll, cut, and grind them. Most oatmeal, even though you may not heat it up, still contains no active enzymes due to the processes they undergo in the¬†factory. It took me quite a while to find a true oatmeal containing active enzymes and I’m OBSESSED! You can find this raw oatmeal here on Amazon… another obsession of mine. Everything you need is listed below to make this raw vegan carrot cake overnight oatmeal. Enjoy!

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Raw Vegan Carrot Cake Oatmeal

Ingredients:

1/3 cup raw oatmeal

1/4 cup raw almond milk

1 tbsp white chia seeds

1 dash cinnamon

2-3 carrots grated

cashew cream (serves 2)-

1 cup cashews soaked overnight

1/2 cup distilled water

2 tbsp coconut nectar

1 tsp vanilla

1/4 tsp Himalayan salt

1/8 tsp cinnamon

1/8 tsp nutmeg

Method:

Starting with the cashew cream, add all ingredients to a blender, or I like to use a mini chopper, and blend until smooth. Divide the mixture in half because it serves 2. You can double the oatmeal ingredients to make 2 overnight oatmeals or store the extra cream in the fridge.

Now, add the raw oatmeal, raw almond milk and chia seeds into a pint sized jar, cup or container. Sprinkle a little cinnamon on top.

Add in half of your grated carrots. Just leave enough room for 2 layers of cashew cream and another carrot layer.

Add in half of a single serving of cashew cream.

Add the rest of the carrots.

Finally, add the rest of the cashew cream on top.

You can garnish with some more carrots, walnuts, and cinnamon! Yumm

Put a lid on the container and put it into the refrigerator.

Then wake up and enjoy your oatmeal!

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