Carrot Cake Overnight Oats (Printable)
Wholesome make-ahead breakfast with classic carrot cake flavors, warm spices, and creamy texture.
# 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 until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts until evenly distributed throughout the mixture.
03 - Cover container tightly and refrigerate overnight, or for at least 8 hours, to allow oats to soften and flavors to meld.
04 - In the morning, stir oats thoroughly. Add a splash more milk if needed to achieve desired consistency. Serve chilled, topped with extra nuts, cinnamon sprinkle, or yogurt dollop if preferred.
# Expert Advice:
01 -
- It tastes like having dessert for breakfast without the sugar crash or guilt
- You can meal prep it in under 10 minutes and wake up to breakfast already waiting
02 -
- The texture transforms overnight so do not judge it before the fridge time is complete
- These keep for 3 to 4 days in the fridge so you can make a big batch and set yourself up for the week
03 -
- Grate your carrots on the finest side of your box grater so they practically disappear into the oats
- Toast your nuts in a dry pan for 3 minutes beforehand to bring out their natural oils and flavor