Carrot Cake Overnight Oats (Print version)
Creamy overnight oats with grated carrots, warm spices, maple syrup, and crunchy walnuts for a satisfying breakfast.
# What you need:
→ Oat Mixture
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt (or non-dairy yogurt)
04 - 2/3 cup freshly grated carrots
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - Pinch of salt
→ Add-ins & Toppings
11 - 2 tablespoons chopped walnuts or pecans
12 - 2 tablespoons raisins
13 - 2 tablespoons unsweetened shredded coconut (optional)
14 - Additional grated carrots, yogurt, nuts, or maple syrup for serving
# Directions:
01 - In a medium bowl or large jar, thoroughly mix oats, milk, yogurt, grated carrots, sweetener, vanilla extract, cinnamon, nutmeg, ginger, and salt until evenly incorporated.
02 - Gently fold in chopped nuts, raisins, and shredded coconut if using.
03 - Cover container tightly and refrigerate for at least 8 hours or overnight to allow flavors to meld and oats to soften.
04 - In the morning, stir oats thoroughly. Add splash of milk if thinner consistency is desired.
05 - Divide between two bowls or jars. Top with extra grated carrot, yogurt, nuts, or maple syrup as preferred.
06 - Serve chilled and enjoy immediately.
# Expert advice:
01 -
- Its basically dessert for breakfast but packed with fiber and protein
- You wake up to breakfast already made which feels luxurious
- The spices make your kitchen smell incredible even without cooking
02 -
- Freshly grated carrots are soft and blend into the oats while pre-shredded ones stay weirdly crunchy
- The texture thickens up significantly overnight so do not panic if it looks too liquid at first
03 -
- Use wide-mouth mason jars for easy stirring and eating straight from the container
- Grate your carrots on the finer side of your box grater so they practically disappear into the oats