Carrot Cake Overnight Oats (Printable Version)
Wholesome morning oats with carrots, cinnamon, and walnuts. Prepare tonight, enjoy tomorrow.
# What You'll 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 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.
02 - Fold in grated carrots, raisins, and chopped nuts.
03 - Stir everything thoroughly to combine all ingredients evenly.
04 - Cover and refrigerate overnight, or for at least 8 hours to allow oats to soften and flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if needed for your preferred consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Insights:
01 -
- Waking up to breakfast thats already waiting for you feels like a small victory
- The spices develop overnight, making each spoonful taste like fresh carrot cake without any baking required
02 -
- The texture continues to soften the longer it sits so day two is even creamier than day one
- Grating the carrots by hand instead of using food processor gives you better control over the size
03 -
- Use wide-mouth mason jars for easy stirring and serving without making a mess
- Save the carrot tops from grating and use them in salads or as garnish