Carrot Cake Overnight Oats (Printable)
Creamy oats infused with carrot cake flavors, spiced with cinnamon and nutmeg, loaded with raisins and walnuts.
# 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 Steps:
01 - In a medium mixing bowl or large jar, combine oats, almond milk, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix well until fully integrated.
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 bowl or jar 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.
# Helpful Tips:
01 -
- Tastes like dessert but fuels you with protein and fiber all morning long
- Prep it in five minutes the night before and wake up to breakfast waiting
02 -
- The oats continue softening the longer they sit, so texture will be best within 24 to 48 hours
- Grating carrots on the finer side of your box grater makes them practically disappear into the mixture
03 -
- Double the recipe and keep it in the refrigerator for easy breakfasts all week long
- Use the smallest holes on your box grater for carrots that practically melt into the oats