Carrot Cake Overnight Oats (Printable version)
Creamy overnight oats infused with warm carrot cake spices, fresh grated carrots, and sweet raisins for a wholesome make-ahead breakfast.
# What You’ll Need:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup Greek yogurt
→ 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 thoroughly until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts until evenly distributed throughout the mixture.
03 - Cover the bowl or jar securely and refrigerate overnight, or for a minimum of 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 to achieve 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 eating carrot cake for breakfast without any of the guilt or post sugar crash
- Makes busy mornings genuinely exciting when you remember breakfast is waiting
02 -
- The oats will continue softening the longer they sit, so texture is best within the first 3 days
- Grating carrots on the finer side of your box grater makes all the difference in how well they integrate
03 -
- Double the recipe and portion into five jars for the entire work week
- Warm the oats in the microwave for 30 seconds if you prefer hot breakfast