Carrot Cake Overnight Oats (Printer-friendly)
Dessert-inspired breakfast with grated carrots, cinnamon, and creamy oats. Prep the night before for easy mornings.
# 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
# How to Make It:
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. Stir everything thoroughly to ensure even distribution of ingredients.
03 - Cover the container 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 for your preferred consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Tips:
01 -
- Tastes like indulgence but fuels you with real ingredients until lunch
- Prep once and wake up to breakfast waiting for you
- The texture evolves overnight into something pudding-like and perfect
02 -
- The oats will continue softening the longer they sit, so if you prefer more texture, make them the night before instead of days in advance
- Grating the carrots finely is crucial because large shreds can remain crunchy and unpleasant in the final texture
- These oats taste cold and refreshing straight from the refrigerator, but let them sit 5 minutes if you prefer them less chilly
03 -
- Use a box grater rather than a food processor for the carrots to avoid turning them into a watery mush
- Toast the nuts before adding them for a deeper, more complex flavor that stands up to the spices