Carrot Cake Overnight Oats (Printable version)
Wholesome morning oats with carrot cake spices, nuts, and fruit.
# What you need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp chia seeds
05 - 2 tbsp maple syrup or honey
06 - 1/2 tsp vanilla extract
→ Carrot Cake Mix-Ins
07 - 2/3 cup grated carrot (about 1 medium carrot)
08 - 1/4 cup chopped walnuts or pecans
09 - 1/4 cup raisins
10 - 1/2 tsp ground cinnamon
11 - 1/8 tsp ground nutmeg
12 - Pinch of ground ginger
13 - Pinch of salt
→ Optional Toppings
14 - Extra Greek yogurt
15 - Shredded coconut
16 - Chopped nuts
17 - Drizzle of maple syrup
# How to make it:
01 - In a medium bowl or large jar, combine rolled oats, almond milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract. Stir thoroughly until all ingredients are well incorporated.
02 - Add grated carrot, chopped nuts, raisins, cinnamon, nutmeg, ginger, and salt to the oat mixture. Mix thoroughly until all ingredients are evenly distributed throughout.
03 - Cover the bowl or jar and refrigerate overnight, or for at least 6 to 8 hours, to allow oats and chia seeds to absorb the liquid and soften properly.
04 - In the morning, stir the oats well. Add a splash of milk if the mixture is too thick for your preference.
05 - Divide the overnight oats between two bowls or jars. Top with extra yogurt, shredded coconut, chopped nuts, and a drizzle of maple syrup if desired. Serve chilled.
# Expert tips:
01 -
- You get dessert for breakfast without the guilt trip
- Everything happens the night before so mornings are basically zero effort
02 -
- The mixture will look way too liquid when you first mix it, that is exactly right
- Freshly grated carrots soften better than pre-grated ones from the store
03 -
- Use a wide mouth jar so you can actually stir everything properly
- Toasting the nuts beforehand adds a whole new dimension