Carrot Cake Overnight Oats (Printable Version)
Wholesome breakfast with carrots, warm spices, and creamy oats. Prepare the night before for an effortless morning.
# 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.
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 -
- You get all the cozy spices and sweetness of carrot cake without turning on your oven once
- These jars keep perfectly for days, meaning breakfast is literally waiting for you when you wake up
02 -
- The carrots need to be finely grated, not in shreds, or you will get weird crunchy bits instead of that smooth cake-like texture
- These oats actually taste better on day two, so do not be afraid to meal prep for several days at once
03 -
- Grate your carrots the night before and store them in a sealed container to save precious morning minutes
- Double the batch on Sunday and you are set for the entire work week without any additional prep time