I actually had planned to make a carrot cake, but I couldn’t find some of the ingredients. I decided instead to show you how to make these overnight oats with everything you probably have already in your pantry. They’re filling, sweet, and healthy coming in at (408 calories per serving) and will keep you feeling full till lunch. The best part is, they can be made ahead of time and then they just sit in your fridge till morning!
Growing up in Florida I remember there being a really strong Latino culture. We had Cubans, Puerto Ricans, people from the Caribbean, and Mexico and they all brought their food with them. I remember burritos the size of small babies filled with carne asada (a kind of roast beef) and sour cream and pico de gallo made from scratch. My mouth is watering just from remembering it. But one dessert they had that I really miss is called Tres Leches cake. It was a sponge cake soaked (like really soaked to the point where the milk pooled around it), in milk, evaporated milk and condensed milk. It was then covered in like a light whip cream like frosting and topped usually with a maraschino cherry, or a strawberry. I remember days when my husband and I would get this monster burritos and a cake to split and then take a nap. It was so good!
This Tres Leches overnight oats recipe has hints of the flavor that cake had, but honestly, it was something new all on its own and I really love it. It also has three (tres) milks (leches) in it which are milk, condensed milk, and evaporated milk. I mostly love this because some mornings it’s nice to be able to just grab something out of the fridge and get on with the day. Being an overnight oats fan you can imagine how excited I was to find this on Isabel Eats!
1 serving: calories 408
- 1/2 cup old fashioned rolled oats
- 1/4 cup almond milk
- 2 tablespoons sweetened condensed milk
- 2 tablespoons evaporated milk
- 1/2 banana, sliced
- 1/8 teaspoon cinnamon
- 2 tablespoons chopped walnuts