Microwave Cauliflower per package instructions.
Drain and rinse canned chickpeas. Lay on parchment lined sheet tray and then roast at 425 for 15-30 min, till crispy. Set aside to cool and dry.
Puree cauliflower.
Grate carrot
Mix cauliflower puree, water, lite salt, and grated carrot. Once mixture is blood warm or cooler, mix in water,and then any form of non fat plant yogurt or non fat Greek dairy yogurt. Fold in rolled oats, ground flax seeds, spices, vanilla extract or vanillin, and oils. Fold in raspberries and blueberries, mixing as little as possible till well distributed.
Refrigerate main mixture overnight.
Set aside in an airtight container cooled crispy chickpeas, sunflower seed kernels, and hulled pumpkin seeds.
The next morning, oats can be eaten cold, or warned to around 120F if preferred (do not heat above 140F, or you will kill the probiotics and degrade the ALA).
Before eating, add seeds and chickpeas atop of the overnight oats.
Serve with tea or coffee.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Carrot "Cake" Overnight Oats recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
