Carrot Cake Overnight Oats

Preheat oven to 350ºF.

Put coconut flakes and pecans in separate small baking sheets and bake until coconut is lightly golden brown and pecans smell “nutty” and begin to darken. This is only 2–4 minutes for the flakes and about 10–12 minutes for the pecans. Set aside.

Divide pineapple between 3 cups, spreading out evenly. Divide Greek yogurt on top of that and spread out evenly.

In a large bowl, stir oatmeal, carrot, cinnamon and nutmeg. Add toasted coconut and stir until well mixed. Stir in the almond milk. Divide the mixture between the cups, pressing the oats down into the milk. Refrigerate for at least 6 hours to overnight.

The next day, roughly chop the pecans, dividing them between the oats. Mix it all up and devour.

Note: You can also just mix everything in one bowl (minus the pecans, as they get soggy overnight) if you don’t care about layers!