Description
Enjoy creamy carrot cake overnight oats, packed with warming spices and shredded carrots for a healthy, make-ahead breakfast that tastes like dessert.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk or any milk of choice
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1/3 cup finely shredded carrot
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon chia seeds
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a jar or bowl, combine oats, almond milk, yogurt, maple syrup, cinnamon, nutmeg, ginger, chia seeds, vanilla, and salt. Stir well to combine.
- Fold in the shredded carrot and chopped nuts if using.
- Cover and refrigerate overnight or for at least 6 hours.
- In the morning, stir oats before serving. Add extra milk if needed for desired consistency.
- Top with additional chopped nuts, a sprinkle of cinnamon, or a dollop of yogurt as desired.
Notes
- Use finely shredded carrots to ensure even texture.
- Mix well before refrigerating to avoid clumps.
- Let oats chill overnight to soften fully and absorb flavors.
- Customize toppings to your preference for added crunch or sweetness.
- Prepare multiple servings in jars for an easy breakfast ready-to-go.
- Store in the refrigerator covered for up to 3 days.
- Enjoy cold or warm gently in the microwave, adding a splash of milk if needed.
- Stir well after reheating to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Breakfast
- Method: No-Cook/Refrigeration
- Cuisine: American