Carrot Cake Overnight Oats
Raw carrots are celebrity-status veggies for eating in sync with your cycle because they contain compounds that bind to excess estrogen, promoting hormonal balance in the body. You likely have seen the raw carrot salad for this exact reason. But sometimes, I just don’t want a salad; so I made overnight oats instead. The recipe went viral, so it seems many of you are on the same page.
Ingredients for your follicular phase: oats, chia seeds, flax, carrots, nut butter, pumpkin seeds
Yields2 servings
Ingredients
- For the Base
- 1 cup (90 g) sprouted rolled oats
- 2 tablespoon (20 g) chia seeds
- 2 tablespoon (20 g) hemp seeds
- 2 tablespoon (12 g) flaxseed meal
- 2 dates, diced
- 1 cup (110 g) grated carrots
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 cup (240 ml) milk of choice
- 2 teaspoon (10 ml) maple syrup (optional)
For the Peanut Butter Yogurt- 2/3 cup (160 ml) Greek yogurt
- 2 tablespoon (32 g) peanut or almond butter
- 1 teaspoon maple syrup
- Pumpkin seeds, to serve
INSTRUCTIONS
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To make the base, in a medium bowl, thoroughly mix together the oats, chia seeds, hemp seeds, flaxseed meal, dates, carrots, cinnamon, nutmeg, vanilla, milk and maple syrup (if using). Set aside.
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For the peanut butter yogurt, in a separate bowl, combine the yogurt, peanut butter and maple syrup.
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Fill two large Mason jars with the oat base, and then top with the yogurt. You can either mix the yogurt into the oats or layer it on top. I personally like to mix in half of the yogurt, and then add the rest on top. That way you get the creaminess of the yogurt in the base but also the separate punch of the yogurt when dipping your spoon in through the layers, but it’s up to you! Put it in the fridge for at least 4 hours, or overnight. Top with the pumpkin seeds before serving.
Credit Line
Reprinted with permission from Cooking in Sync with Your Cycle by Inbar Gavra. Page Street Publishing Co. 2024. Photo credit: Toni Zernick.