Snack

Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats is for Snack.

Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats takes several minutes to prepare.

Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats takes several minutes to cook.

Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats makes 1 servings.

The ingredients for Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats are:

1 cup Steel Cut Oats, dry
1 cup, mashed Pumpkin, cooked, boiled, drained, without salt
1.5 cup Yogurt Plain Greek Yogurt, non-fat
6 tbsp Chia Seeds CHIA POWER Navitas
1 cup, grated Carrots, raw
54 gram(s) Protein powder, Jillian Michaels whey protein Vanilla (1 scoop)
0.5 tsp Diamond Crystal Kosher Salt (by LADYJOY3)
1 tsp Cinnamon, ground
1 tsp Allspice
.5 tsp Cloves, ground
.75 cup Milk, 3.25%

Here is how you make Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats:

1. measure all dry ingredients (except carrots) into a bowl and mix. Salt and seasonings can be tweaked to your personal taste.2. measure all wet ingredients (except milk) into a separate bowl and combine. Keep the milk aside. You may need it, you may not need it. Feel free to use whatever type of milk you can use, by the way: skim, almond, coconut.3. combine all ingredients (except milk) in same large bowl and stir thoroughly, making sure there are not pockets of dry ingredients. At this point you may feel the mixture requires more moisture. Add milk 1/4 cup at a time and stir until it reaches your desired consistency.4. Refridgerate overnight.5. Portion into servings. Add sweetener of your choice to your serving.For this recipe, I left all the overnight oats in the large bowl, covered with saran wrap, overnight in my fridge, and then portioned it out in the morning into clean salmon canning jars (250ml capacity). I left a few in the fridge (two days' worth) and put the rest in the freezer, to pull out the night before I need them. I was able to fill 9 jars with this recipe.Serving Size: makes 9 1-cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user GATEGYPSY.

The nutritional information for Large Batch Pumpkin Carrot Cake Overnight Breakfast Oats is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,398.3

• Total Fat: 33.2 g
• Cholesterol: 108.3 mg
• Sodium: 963.5 mg
• Total Carbs: 191.1 g
• Dietary Fiber: 47.8 g
• Protein: 106.5 g