Carrot Cake Overnight Oats (Printable version)
Creamy overnight oats infused with carrot cake flavors - spiced, nutritious, and ready to eat in the morning.
# What you need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or non-dairy yogurt)
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Carrot Cake Mix-ins
07 - 1 cup finely grated carrot (about 2 medium carrots)
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground ginger
11 - 1/8 teaspoon salt
→ Optional Toppings
12 - 2 tablespoons chopped walnuts or pecans
13 - 2 tablespoons raisins
14 - 2 tablespoons unsweetened shredded coconut
# How To:
01 - In a medium bowl or large mason jar, combine oats, milk, yogurt, chia seeds, maple syrup, and vanilla. Mix well until fully incorporated.
02 - Stir in grated carrot, cinnamon, nutmeg, ginger, and salt until evenly distributed throughout the mixture.
03 - Cover and refrigerate overnight for at least 8 hours to allow flavors to meld and oats to soften.
04 - In the morning, stir the oats thoroughly. If mixture is too thick, add a splash of milk to loosen to desired consistency.
05 - Divide between two bowls or jars. Top with walnuts or pecans, raisins, and shredded coconut as desired. Serve chilled.
# Expert Advice:
01 -
- Tastes like dessert but gives you sustained energy all morning
- Takes five minutes to prep and breakfast is waiting when you wake up
02 -
- Grate the carrots finely by hand instead of using a food processor, larger shreds stay crunchy and weird in texture
- The mixture looks thin before refrigerating but thickens significantly overnight, do not add more oats
03 -
- Use certified gluten free oats if you need this to be gluten free
- Mason jars are perfect because you can shake everything together instead of dirtying a bowl