Carrot Cake Overnight Oats (Printable)
Creamy oats infused with carrot cake flavors, featuring grated carrots, warm spices, and raisins for a wholesome breakfast.
# 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
# How to Cook:
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 thoroughly until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution throughout the mixture.
03 - Cover the bowl or jar and refrigerate overnight, or for at least 8 hours, allowing oats to soften and flavors to meld.
04 - 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.
# Expert Advice:
01 -
- You'll wake up to breakfast already waiting for you, making busy mornings feel suddenly manageable
- The grated carrots soften overnight, adding natural sweetness without any vegetable taste
02 -
- Grating the carrots on the small holes of your box grater makes all the difference between obvious vegetable shreds and perfectly integrated sweetness
- The texture improves significantly after 24 hours, so don't hesitate to make these two days in advance
03 -
- Toast the nuts lightly in a dry pan before adding them for an incredibly aromatic result
- Warm the oats slightly in the microwave if you prefer hot breakfast while keeping the prepared-ahead convenience