Carrot Cake Overnight Oats (Printable)
Creamy oats spiced with cinnamon and nutmeg, loaded with sweet carrots and raisins for a wholesome morning meal.
# 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
# Directions:
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 until evenly distributed throughout the mixture.
03 - Stir everything thoroughly to ensure all ingredients are well incorporated and spices 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.
06 - Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Hints:
01 -
- It tastes like you're eating carrot cake for breakfast without any of the guilt
- Five minutes of prep means you're rewarded with a homemade breakfast before your feet even hit the floor
02 -
- The carrots might seem raw at first but they soften beautifully overnight, so trust the process
- These keep well for up to three days in the fridge, so doubling the batch is always a smart move
03 -
- Use the finest grating side on your box grater for the carrots, larger pieces won't soften properly
- Let the jar sit on the counter for 10 minutes before eating if it's straight from the fridge