Carrot Cake Overnight Oats (Printable)
Dessert-inspired breakfast with carrots, cinnamon, and creamy oats. Prep in minutes, enjoy chilled.
# What you'll 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.
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 container 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 Tips:
01 -
- Breakfast practically makes itself while you sleep, no morning cooking required
- Tastes like indulgent carrot cake but fuels you with wholesome ingredients
02 -
- The texture thickens significantly overnight, so don't panic if it looks too liquid at first
- Grating the carrots finely is the difference between eating oatmeal and eating actual carrot cake
03 -
- Use the finest grater setting you have for the carrots, they should almost dissolve into the oats
- Toast the nuts in a dry pan for 2-3 minutes before adding them for deeper flavor