Carrot Cake Overnight Oats (Print)

Grated carrot and spiced oats with raisins and nuts, soaked overnight for a creamy, grab-and-go wholesome breakfast.

# What You Need:

01 - 1 cup rolled oats

02 - 1 cup milk (dairy or plant-based)

03 - 1/2 cup plain Greek yogurt or unsweetened dairy-free yogurt alternative

04 - 1 medium carrot, finely grated (approximately 1/2 cup)

05 - 2 tablespoons maple syrup or honey

06 - 1/2 teaspoon ground cinnamon

07 - 1/8 teaspoon ground nutmeg

08 - 1/2 teaspoon vanilla extract

09 - Pinch salt

10 - 2 tablespoons raisins

11 - 2 tablespoons chopped walnuts or pecans

12 - 2 tablespoons unsweetened shredded coconut (optional)

01 - In a medium mixing bowl or mason jar, add the rolled oats, milk, Greek yogurt, and grated carrot, blending thoroughly to combine.

02 - Stir in the maple syrup or honey, ground cinnamon, nutmeg, vanilla extract, and salt until the mixture is uniformly flavored.

03 - Carefully fold in the raisins, chopped walnuts or pecans, and shredded coconut if desired.

04 - Cover the bowl or jar securely and refrigerate for a minimum of 6 to 8 hours to allow the oats to soften and flavors to develop.

05 - In the morning, stir the mixture thoroughly and incorporate a splash of milk if a looser texture is preferred.

06 - Portion the chilled oats into bowls, finishing with additional nuts, coconut flakes, or a drizzle of maple syrup as desired.

01 -

It tastes like a secret slice of carrot cake you can eat for breakfast guilt free.
Just five minutes of prep the night before and breakfast is done before you even open your eyes.

02 -

The first time I made these, I used steel cut oats—don’t do it unless you like jaw workouts in the morning.
Grating the carrot too coarsely leaves stringy bits; fine grating is your friend here.

03 -

Toast your nuts and coconut before adding for a deeper, bakery style flavor.
Add a teaspoon of chia seeds with the oats—your oats will be extra thick and satisfying.