Carrot Cake Overnight Oats (Printable Version)
Wholesome breakfast combining oats, carrots, warm spices, and nuts for a satisfying morning meal.
# 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.
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 Advice:
01 -
- Wakes up feeling like dessert but powers you through until lunch
- The prep happens while youre half asleep, not when youre rushing
02 -
- The first time I made this I forgot the salt and it tasted like sweet cardboard
- Grating carrots on a box grater beats a food processor here, you want them finely shredded not pulverized
03 -
- Use wide mouth jars, trust me, scraping breakfast out of narrow ones at 7 AM is miserable
- Double the recipe on Sunday and youre set for half the work week