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Overnight Gingery Carrot Cake Oat Groats

Prep Time: 5 minutes       Refrigeration Time: Overnight             Makes: 2 servings

¼ cup oat groats, ground using a spice grinder for a few pulses until groats become finer
¼ cup gluten free rolled oats
½ cup plain Greek yogurt (or coconut yogurt or add more nut/oat milk if vegan)
½ cup unsweetened almond milk (or nut/oat milk of choice)
½ tablespoon fresh grated ginger
1 medium carrot, shredded, micro-steamed for 1 minute, then cooled for 2-3 minutes
1 tablespoon ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup raisins (or other unsweetened dried fruit of choice)
¼ cup ground or fine chopped walnuts (or nut or seed of choice)

1. Combine the ground oat groats, gluten free rolled oats, cinnamon, nutmeg and flaxseed in a medium bowl or large mason jar.
2. Stir in yogurt (if using), nut milk, carrot and ginger until mixture comes together
3. Cover bowl and refrigerate overnight
4. In the morning, stir in the raisins and nuts, sprinkle a bit more cinnamon on top and enjoy.

IBD-AID™ Phase III (as tolerated)


Recipe & Image Credit: Rene Maserati