Howdy dudey friends! I’m so delighted that spring is here in Texas. I feel like we didn’t really have a winter in terms of the temperatures and, most disappointing, lack of snow days.
Now the bluebonnets are poking out along the highways, the azaleas are bursting their vibrant hues, and, of course, tornados are popping up nearly every week.
Yup, that’s April in Texas!
With springtime comes the arrival of countless light, fresh recipes embracing the narrow window of pleasant, refreshing weather we have outside. You see, for those of you not living in the country of Texas, there is a very tiny sliver of time (we’re talkin’ 6-8 weeks tops) when being outside could be associated with words like lovely, enjoyable, and somewhere I actually want to be.
Come mid-May, the 90-degree temperatures begin to creep in and settle here as the norm through October. Yes, we can see 90-degree Halloweens, thus there’s lots of kiddos sweating in their costumes and pumpkins practically melting before they even get the chance to become jack-o-lanterns. Sad, I know.
Before I become a bit depressed by the impending heat heading my way, let’s focus on the positives of the present, shall we? I’m a glass half-full kinda lady, anyways.
When I think about springtime staples, I’m can’t help but let my mind wonder to all the scrumptious baked delights that are often served at picnics and Easter lunches. From strawberries adorning angel food cake and pillows of whipped cream to zesty lemon bars to decadent coconut cake, there’s loads of treats I grew up loving throughout the spring season.
But there’s one treat that has captured my love and affection, claiming the spot as #1 dessert in my books- carrot cake. The spicy cake, luxurious cream cheese icing, the textural delights of coconut, raisins, nuts, and, if we’re really gilding the lily, pineapple…oh my lanta I’m already salivating.
Now let’s be real, y’all. Do I eat carrot cake frequently? Nope. Maybe once, twice a year when it’s REALLY worth the indulgence. Not all carrot cakes are created equal, after all.
So how can I enjoy the flavors and sensations of my beloved carrot cake without subjecting myself to a bloat-inducing, blood sugar-spiking episode?
Friends, I introduce you to carrot cake overnight oats!
As a health enthusiast, foodie, AND new mom of a two week-old, I have accepted the challenges that motherhood often presents when it comes to eating: time.
Free time is a precious commodity these days; I find myself squeezing as much as I can into my 60-120 minute newborn breaks (aka the glorious God-send of nap time) throughout my day. During these bouts of freedom, I do adult things, which include but are not limited to: washing dishes, running loads of spit-up covered laundry, checking work and personal e-mail, sweeping the perpetually dirty kitchen floor, hanging out with baby daddy, working out in my garage or den.
In addition to these tasks, I also manage to prep for meals and snacks. I make more snack bites like my pistachio lime yummies from last week, hard-boil eggs, and whip up easy peasy breakfasts like these overnight oats.
And when I say easy, I mean easy. Yes, grating the carrots takes a few minutes, but I view the task as adding on to my arm sculpting for the day cause it sure makes my biceps burn.
If you’re really wanting to cut out the fitness aspect of this recipe, just buy pre-shredded carrots in the produce section of your grocery store or use your food processor. I’m aware not everyone likes to workout as much as I do…no judgment.
So, to make this tasty breakfast or post-workout snack, throw all of the ingredients into a medium-size Tupperware container, shake it all up together, throw it in your fridge for several hours, and pull it out when you’re ready to scarf it down.
Not only is this a perfect, throw-together breakfast for you busy parents out there, but it's a nutrient-packed way to start your day! Loaded with fiber from the oats, carrots, and chia seeds, this breakfast will keep you satisfied and fueled through your hectic mornings. This same trifecta is ideal for nursing mommas like myself.
Before serving, toss in some of your favorite fruits, like pineapple or bananas or berries, and crunchy bits like granola, coconut chips, and pecans to kick it up a notch.
Who says a quick breakfast has to be boring? Life is too short for that.
Since this is an ideal make-ahead breakfast, I like to make this on Sunday afternoon, knowing I can have it for most of my breakfasts for the entire week! Score!
Gosh, I just love getting ahead...makes me feel like I have some control over the unpredictable nature of life these days with a snuggly but demanding newborn.
Speaking of which, I hear my little nugget stirring in his crib…motherhood is calling...
Be well, keep moving, and I'll see your lovely faces later!
Your Turn: What are your thoughts on overnight oats? Have you tried them before, or is it something you’ve always seen on Pinterest and have wanted to try? Let me know below! Be well, and I’ll see y’all soon!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!