Carrot Cake Overnight Oats (Printable version)

Dessert-inspired breakfast with creamy oats, fresh carrots, and warm cinnamon-spiced flavors ready overnight.

# What You’ll Need:

01 - 1 cup old-fashioned rolled oats

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

03 - 1/2 cup Greek yogurt (or non-dairy yogurt)

04 - 2 tablespoons chia seeds

05 - 2 tablespoons maple syrup or honey

06 - 1 teaspoon vanilla extract

07 - 1 cup finely grated carrot (about 2 medium carrots)

08 - 1/2 teaspoon ground cinnamon

09 - 1/4 teaspoon ground nutmeg

10 - 1/8 teaspoon ground ginger

11 - 1/8 teaspoon salt

12 - 2 tablespoons chopped walnuts or pecans

13 - 2 tablespoons raisins

14 - 2 tablespoons unsweetened shredded coconut

01 - In a medium bowl or large mason jar, combine oats, milk, yogurt, chia seeds, maple syrup, and vanilla. Mix well until fully incorporated.

02 - Stir in grated carrot, cinnamon, nutmeg, ginger, and salt until evenly distributed throughout the mixture.

03 - Cover and refrigerate for at least 8 hours or overnight to allow flavors to meld and oats to soften.

04 - In the morning, stir the oats. If mixture is too thick, add a splash of milk to reach desired consistency.

05 - Divide between two bowls or jars. Top with walnuts or pecans, raisins, and shredded coconut as desired. Serve chilled.

01 -

It tastes like dessert but fuels you through a Tuesday morning meeting without any sugar crash
The textures develop overnight into something that feels indulgent despite taking five minutes to throw together

02 -

The first time I used quick oats instead of old-fashioned and ended up with mush instead of the pleasant chew I wanted
Freshly grated carrot makes a huge difference compared to pre-shredded bagged carrots which can taste bitter and dry

03 -

Grate your carrots on the finest side of the box grater because they practically dissolve into the oats
Mix everything in the jar you will store it in to save dishes and prevent spills