Carrot Cake Overnight Oats (Printable Version)
Creamy oats with grated carrots, cinnamon, and walnuts for a dessert-inspired breakfast
# What You’ll 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
# Directions:
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 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, to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats well. Add a splash more milk if needed to achieve desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Quick Tips:
01 -
- You get dessert for breakfast without turning on your oven or dirtying more than one bowl
- The flavors deepen overnight so it actually tastes better than hastily assembled oats
02 -
- Grate the carrots as finely as possible so they almost dissolve into the oats
- The texture will seem too loose when you first mix it but the oats absorb so much liquid overnight
03 -
- Use the shredding disk on a food processor if you want perfectly fine carrots in seconds
- Toast the nuts in a dry pan before adding them for deeper flavor