Description
These creamy carrot cake overnight oats taste like dessert for breakfast! Made with oats, carrots, and warm spices for a wholesome, easy meal prep. This make-ahead breakfast packs the cozy flavors of carrot cake into a healthy, satisfying meal.
Ingredients
- ½ cup old-fashioned oats
- ½ cup unsweetened almond milk
- 1 teaspoon chia seeds
- ¼ cup finely shredded carrots
- ½ teaspoon cinnamon
- ⅘ teaspoon nutmeg
- 1 tablespoon chopped pecans or walnuts
- 1 tablespoon raisins or dried cranberries
- ½ teaspoon vanilla extract
- 1 teaspoon maple syrup (optional)
- 2 tablespoons Greek yogurt (topping)
- 1 tablespoon cream cheese, softened (topping)
- 1 teaspoon maple syrup (topping)
- 1 tablespoon chopped pecans (topping)
Instructions
- Combine oats, almond milk, chia seeds, shredded carrots, cinnamon, nutmeg, pecans, raisins, vanilla extract, and maple syrup in a jar or bowl.
- Stir the mixture well until everything mixes evenly.
- Cover the container and refrigerate for a minimum of 4 hours or overnight. This allows the oats to soften and thicken.
- In the morning, prepare the topping by whisking Greek yogurt, cream cheese, and maple syrup until smooth.
- Spoon the prepared topping over the oats.
- Sprinkle with extra pecans or a dash of cinnamon before serving.
- Enjoy cold directly from the refrigerator or warm briefly in the microwave.
Notes
- This recipe makes one serving.
- You can substitute walnuts for pecans.
- Use dried cranberries instead of raisins if preferred.
- Warm the oats briefly if you desire a warm breakfast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook, Chilled
- Cuisine: American