Carrot Cake Overnight Oats (Print)
Creamy overnight oats with classic carrot cake flavors—grated carrots, cinnamon, walnuts, and raisins make this wholesome breakfast irresistible.
# What You Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon 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 teaspoon ground cinnamon
11 - 1/8 teaspoon 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
# How To Make It:
01 - Combine rolled oats, almond milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract in a medium bowl or large jar. Stir thoroughly until fully incorporated.
02 - Fold in grated carrot, chopped nuts, raisins, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are evenly distributed throughout the mixture.
03 - Cover the container and refrigerate for 6 to 8 hours, allowing oats and chia seeds to absorb liquid and soften completely.
04 - Remove from refrigerator and stir well. Add a splash of milk if the mixture appears too thick for your preference.
05 - Portion the oats between two bowls or jars. Top with additional Greek yogurt, shredded coconut, chopped nuts, and maple syrup as desired. Serve chilled.
# Expert Advice:
01 -
- Breakfast waits for you in the morning instead of the other way around
- Tastes like dessert but fuels you through until lunch
02 -
- Grate the carrot finely, not in shreds, so it softens and almost melts into the oats
- The texture thickens significantly overnight, so do not panic if it looks too liquid at first
03 -
- Toast your nuts in a dry pan for 3 minutes before adding them to the oats
- Use the finest grater you have, carrots should almost dissolve into the mixture