Carrot Cake Overnight Oats (Printable Version)
Creamy overnight oats infused with carrot cake flavors including grated carrots, cinnamon, nutmeg, and raisins. A make-ahead breakfast that tastes like dessert.
# 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
# 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.
02 - Fold in grated carrots, raisins, and chopped nuts.
03 - Stir everything thoroughly to combine.
04 - Cover and refrigerate overnight, or for at least 8 hours.
05 - In the morning, stir the oats well. Add a splash more milk if needed for your preferred consistency.
06 - Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Advice:
01 -
- You get to eat something that tastes like dessert for breakfast without any guilt
- Waking up to a ready made breakfast changes your entire morning routine
02 -
- The carrots will release some moisture as they sit making the oats even creamier
- Grating the carrots finely is crucial because large chunks create an odd texture
03 -
- Mason jars with wide mouths make stirring and eating so much easier
- Letting it sit on the counter for 10 minutes before eating softens the cold chill