Carrot Cake Overnight Oats (Printer-friendly)
A wholesome, creamy breakfast inspired by classic carrot cake flavors, packed with fiber and natural sweetness.
# What You'll Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp chia seeds
05 - 2 tbsp maple syrup or honey
06 - 1/2 tsp vanilla extract
→ Carrot Cake Mix-Ins
07 - 2/3 cup grated carrot (about 1 medium carrot)
08 - 1/4 cup chopped walnuts or pecans
09 - 1/4 cup raisins
10 - 1/2 tsp ground cinnamon
11 - 1/8 tsp ground nutmeg
12 - Pinch of ground ginger
13 - Pinch of salt
→ Optional Toppings
14 - Extra Greek yogurt
15 - Shredded coconut
16 - Chopped nuts
17 - Drizzle of maple syrup
# Directions:
01 - In a medium bowl or large jar, combine oats, almond milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
02 - Add grated carrot, chopped nuts, raisins, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until all ingredients are evenly distributed.
03 - Cover and refrigerate overnight, or for at least 6-8 hours, to allow oats and chia seeds to absorb liquid and soften.
04 - In the morning, stir the oats well. Add a splash of milk if the mixture is too thick.
05 - Divide between two bowls or jars. Top with extra yogurt, coconut, nuts, and a drizzle of maple syrup if desired. Serve chilled.
# Expert Advice:
01 -
- It tastes like dessert but fuels you with fiber, protein and wholesome grains
- You wake up to breakfast already waiting, making busy mornings feel like a treat
02 -
- The carrots soften overnight but retain a pleasant texture, unlike the mushy surprise I expected the first time
- Grating the carrot finely helps it blend better while still providing that characteristic bite
03 -
- Grate your carrots finely so they practically disappear into the oats texture-wise
- Toast your nuts beforehand for an extra layer of flavor that makes everything taste bakery-quality