Carrot Cake Overnight Oats (Print version)
Dessert-inspired breakfast with creamy oats, carrots, and warm spices. Prep in minutes, enjoy chilled.
# What you need:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup Greek yogurt or dairy-free alternative
→ 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
# Directions:
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 until evenly distributed throughout the mixture.
03 - Stir everything thoroughly to ensure all ingredients are properly combined and flavors are well distributed.
04 - Cover the container and refrigerate overnight, or for at least 8 hours, to allow oats to soften and flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if needed to achieve your preferred consistency.
06 - Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert advice:
01 -
- Tastes like you're eating cake for breakfast without any judgment
- Prep once and wake up to breakfast waiting for you
02 -
- The oats will continue softening the longer they sit, so texture is best within 24-48 hours
- Grating carrots the night before can make them slightly bitter, so grate them fresh when assembling
03 -
- Use a wide-mouth jar for easier stirring and access
- Wait to add any extra toppings until right before serving