Carrot Cake Overnight Oats (Print Version)
Wholesome overnight oats with grated carrots, cinnamon, nutmeg, and sweet raisins topped with crunchy walnuts.
# What You Need:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup Greek yogurt or dairy-free alternative
→ 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:
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 until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution.
03 - Cover the bowl or jar and refrigerate overnight, or for at least 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 desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Tips:
01 -
- Tastes like dessert for breakfast but keeps you full until lunch without that heavy feeling
- The carrots develop this natural sweetness overnight that you honestly have to taste to believe
02 -
- The first time I made this I forgot the salt and it tasted flat, that tiny pinch really wakes up all the spices
- Grating the carrots finely is crucial, big chunks stay crunchy in a way that's weirdly unpleasant in cold oats
03 -
- Warm the oats slightly in the microwave for 30 seconds if cold breakfast isn't your thing, it tastes like freshly baked oatmeal
- A dollop of cream cheese on top transforms it into something almost decadent, like frosting on carrot cake