Carrot Cake Overnight Oats (Print version)
Wholesome morning bowl with grated carrots, cinnamon, and walnuts. Prep ahead for creamy, satisfying 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
# 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.
04 - Cover and refrigerate overnight, or for at least 8 hours.
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.
# Expert advice:
01 -
- Breakfast is ready before you even wipe the sleep from your eyes
- Gets better overnight like the best kind of magic
02 -
- Use the finest grater you have for the carrots so they practically melt into the oats
- The texture thickens up significantly overnight, so do not panic if it looks too liquid at first
03 -
- Toast your nuts in a dry pan for 3 minutes before adding them in
- Let the oats sit on the counter for 15 minutes before eating if straight from the fridge