We adapted this unique recipe by Lindsay from The Toasted Pine Nut by adding some tahini to give it an extra creamy texture and major nutrition boost! Who knew carrots for breakfast could feel this indulgent! But, if the idea of vegetables for breakfast is too much, you can easily replace them with mashed banana or grated apples.

True story: our CEO, Rachel made this for her husband Chris a few weeks ago. One bowl was for him and the other bowl was for Instagram. Before that vital shot could be taken, Chris had polished off the second bowl and declared it one of the best breakfasts he’d ever eaten. Luckily, asking for [or, in this case, sneaking] a second helping is Rachel’s love language.

INGREDIENTS 
3/4 c old fashioned rolled oats
3/4 c milk (we used almond milk)
3 tbs finely grated carrot (we used a microplane - you don’t want chunks of carrots in the mix, so using a fine grater is important here)
2 tbs chopped toasted walnuts
1-2 tbs Just Date Syrup (depending on how sweet you like it)
1/2 tsp ground cinnamon (we used Burlap & Barrel’s Royal Cinnamon)
2 tbs Seed + Mill Organic Tahini
1/2 c Greek yogurt or coconut yogurt, if keeping this plant based (we used CocoJune)
2 tbs shredded coconut (plus extra for serving)

STEPS
1. Combine all of the ingredients (except for the nuts and the yogurt) in a bowl and stir to combine
2. Place mix into a sealed jar or covered bowl and allow to chill (at least 2 hours, but preferably overnight).
3. When ready to eat, stir through yogurt and nuts and serve with a handful of berries, shredded coconut and an optional extra drizzle of tahini for maximum creaminess!

Makes two portions. Overnight oats will last up to 3 days in the fridge.