Carrot Cake Overnight Oats (Printable)
Creamy oats with grated carrots, warm spices, and sweet raisins for a wholesome breakfast
# What You Need:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup Greek yogurt or dairy-free alternative
→ 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.
03 - Stir everything thoroughly to combine all ingredients evenly.
04 - Cover and refrigerate overnight, or for at least 8 hours to allow flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if needed for your preferred consistency.
06 - Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Suggestions:
01 -
- Its like eating cake for breakfast but without any of the guilt or morning sugar crash
- The overnight soak makes the oats impossibly creamy while the carrots become tender and sweet
02 -
- The first time I made this, I used quick oats and ended up with a gloopy mess that tasted like baby food
- Grating the carrots on the finest side of your box grater makes all the difference in texture
03 -
- Toast your spices in a dry pan for 30 seconds before adding them to wake up their essential oils
- Grate your carrots using the finest side of your box grater for the best texture