Carrot Cake Overnight Oats
A delicious and nutritious way to start your day with the flavors of carrot cake in a convenient make-ahead breakfast.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup milk of your choice (almond, oat, or dairy)
- 1 medium carrot, grated Freshly grated preferred
- 1 tablespoon maple syrup or honey Adjust sweetness as desired
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 1/4 cup Greek yogurt (or a dairy-free alternative)
- 2 tablespoons raisins or chopped walnuts Optional toppings
- a pinch salt
Instructions
Preparation
- In a large bowl or jar, combine the rolled oats, milk, grated carrot, and Greek yogurt. Stir well to combine.
- Add the maple syrup or honey, ground cinnamon, ground nutmeg, vanilla extract, raisins or chopped walnuts, and a pinch of salt to the mixture. Stir until everything is evenly mixed.
- Cover the bowl or jar with a lid or plastic wrap. Refrigerate overnight or for at least 4-6 hours.
Serving
- In the morning, give the oats a good stir. If too thick, add a splash of milk to reach desired consistency.
- Serve in bowls, garnished with extra toppings like additional nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
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Notes
These oats can last in the refrigerator for up to five days when stored in an airtight container. Avoid freezing as the texture may change. You can customize the oats by adding your favorite nuts, seeds, or fruits.