Carrot Cake Overnight Oats (Print version)
Wholesome breakfast combining carrot cake flavors with creamy overnight oats. Packed with nutrients and ready to grab in the morning.
# Ingredient List:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup Greek yogurt
→ Fruits & Vegetables
04 - 1/2 cup finely grated carrots
05 - 1/4 cup raisins
→ Sweetener & Spices
06 - 2 tablespoons maple syrup or honey
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - 1/2 teaspoon pure vanilla extract
→ Mix-ins
11 - 2 tablespoons chopped walnuts or pecans
12 - Pinch of salt
# How To Make It:
01 - In a medium mixing bowl or large jar, combine oats, almond milk, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution.
03 - Cover the container and refrigerate for at least 8 hours or overnight to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats well. Add a splash more milk if needed to achieve desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Advice:
01 -
- You get all the warm spices and comfort of carrot cake without turning on the oven or waking up early
- The texture transforms overnight into something creamy and almost pudding-like while the carrots become naturally sweet
02 -
- The first time I made these I forgot to grate the carrots finely enough and ended up with crunchy raw bits in my breakfast
- Letting the mixture sit for the full 8 hours makes all the difference between tasty oats and something that actually tastes like cake
03 -
- Grate your carrots using the finest side of your box grater for the best texture
- If your oats are too thick in the morning, stir in a tablespoon of milk at a time until perfect