Carrot Cake Overnight Oats (Print View)
Dessert-inspired breakfast with carrots, warm spices, and nuts. Prep ahead for busy mornings.
# 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
# Method:
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 to combine all ingredients evenly.
04 - Cover 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 for your preferred consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Insider Tips:
01 -
- Waking up to breakfast thats already waiting for you feels like winning a small lottery before your first sip of coffee
- The texture somehow manages to be creamy and satisfying while still tasting like you snuck a slice of cake for breakfast
02 -
- The first time I made these, I forgot the salt and they tasted flat and somehow dusty despite all the spices
- Grating your own carrots instead of buying pre-shredded makes a shocking difference in texture and moisture
03 -
- Use wide-mouth jars if meal-prepping, otherwise you'll fight to get every last bite out
- If it's too thick in the morning, stir in milk one tablespoon at a time until it loosens up