Carrot Cake Overnight Oats (Printable)
Creamy oats with carrot cake flavors—grated carrots, cinnamon, and nuts make this a wholesome grab-and-go 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:
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 incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution.
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 your desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Tips:
01 -
- Wakes up to cake flavors without any of the morning work or guilt
- Keeps you full straight through until lunch without that mid morning crash
02 -
- The texture should be creamy but still have some bite from the oats after sitting overnight
- These keep for up to three days in the fridge, so double the recipe and you're set for half the week
03 -
- Grate your carrots on the finer side of your box grater for the best texture
- Toast your nuts in a dry pan for 2 minutes before adding them for next level flavor