Carrot Cake Overnight Oats (Printable Version)
Wholesome no-cook breakfast blending grated carrots, warm cinnamon, nutmeg, and sweet raisins with creamy oats. Refrigerate overnight for a satisfying start.
# What You Need:
→ 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 fully 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 well blended and flavors are evenly distributed.
04 - Cover the bowl or jar 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. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Advice:
01 -
- Like having carrot cake for breakfast without the sugar crash or the judgment
- Prep it once and you are set for two days of grab and go mornings
02 -
- The texture thickens significantly overnight so do not panic if it looks too liquid at night
- Freshly grated carrots make a huge difference in texture compared to pre packaged ones
03 -
- Grate your carrots on the finest side of your box grater so they practically dissolve into the oats
- Toast the nuts in a dry pan for 3 minutes before adding them for a flavor that tastes like baking