Carrot Cake Overnight Oats (Printable)
Dessert-inspired breakfast combining comforting carrot cake flavors with creamy overnight oats for a wholesome, convenient morning meal.
# 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
# Steps:
01 - In a medium mixing bowl or large jar, combine oats, almond milk, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Whisk until fully incorporated and smooth.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution throughout the mixture.
03 - Cover the bowl or jar securely. Refrigerate overnight, or for at least 8 hours, allowing oats to soften and flavors to meld together.
04 - In the morning, stir the oats well. Add a splash more milk if needed to reach your desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Advice:
01 -
- Tastes like dessert for breakfast but keeps you full for hours thanks to fiber and protein
- Meal prep friendly so you can wake up to a ready made breakfast all week
02 -
- The oats continue softening as they sit, so if you prefer more texture, reduce the refrigeration time to 6 hours
- Finely grated carrots are key here since large shreds stay crunchy and unpleasant in the final texture
03 -
- Grate your carrots the night before and store them in the fridge to make morning assembly incredibly fast
- Double the batch on Sunday and youll have breakfast sorted for the entire work week