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One of my favorite things about the beginning of the year is how full of hope the new year is. It's a great time to think about the upcoming year, to set goals, and to start fresh with things.One of my goals for the last couple of years has been to increase my family's fruit and veggie intake. There have been two things that I've done that have worked well for us. First, we snack on fruit and veggies more often now. So many items in the produce department make perfect snacks – baby carrots, apples, bananas, oranges, etc. When we go to our local Fry's Store, they have a little free produce stand for the kids that is stocked with mandarin oranges, apples, and bananas. My kids always grab something and snack on that while we shop. Second, I add extra fruits and vegetables to our meals when I can. Meals like this Overnight Crock Pot Carrot Cake Oatmeal are the perfect place to add a little extra produce to the meal. This oatmeal is rich and creamy thanks to the combination of the Silk Almond Milk and Silk Coconut Milk. It's also full of good-for-you ingredients like oats, carrots, and raisins.

Best of all, it tastes delicious! The oatmeal has the spices and flavors of a slice of carrot cake, but it comes in a much healthier form. So, this oatmeal is a perfect way to keep those new year goals.

Overnight Crock Pot Carrot Cake Oatmeal

Ingredients

1 cup steel cut oats
2 cups Silk Unsweetened Almond Milk
2 cups Silk Unsweetened Coconut Milk
1 cup finely grated carrot
1/2 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Brown Sugar
Coconut Flakes
Chopped Pecans

Instructions

Lightly grease the inside of 2 quart slow cooker.
Add steel cut oats to the slow cooker.
Stir almond milk, coconut milk, raisins, carrot, and spices together.
Pour almond milk mixture over oats.
Cover, and cook on low for 6-8 hours.
Serve topped with brown sugar, coconut flakes, and chopped pecans.

Wondering where to find Silk nondairy milk in your local Kroger store? You can find it in the Natural Foods Department.

This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.

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