Carrot Cake Overnight Oats (Print)
Dessert-inspired breakfast with carrot cake flavors, creamy oats, and wholesome ingredients.
# 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:
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 until evenly combined.
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 -
- Feels like eating cake for breakfast but actually fuels you with wholesome ingredients
- Takes five minutes the night before and saves your morning from any cooking stress
02 -
- The carrots won't completely soften, creating a pleasant texture similar to actual carrot cake
- These keep perfectly in the refrigerator for up to 5 days, so meal prep Sunday can set you up for the whole week
03 -
- Grate your carrots finely by hand rather than using a food processor, which tends to make them too watery
- Toast your nuts in a dry pan for 2-3 minutes before adding them for deeper flavor