Carrot Cake Overnight Oats (Printable version)
Creamy oats with grated carrots, warm spices, and sweet raisins for a comforting make-ahead breakfast.
# Ingredient List:
→ 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. Mix until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts until evenly distributed throughout the mixture.
03 - Stir everything thoroughly to ensure all ingredients are fully blended and spices are evenly distributed.
04 - Cover the bowl or jar 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 to reach your preferred consistency.
06 - Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Suggestions:
01 -
- You get all the spiced comfort of carrot cake but with enough protein and fiber to power you through a 4 hour meeting
- Mixing everything the night before means mornings become literally effortless
02 -
- The first time I made these I used quick oats and ended up with something closer to cement than breakfast so definitely grab the old-fashioned kind
- If you are making this more than 12 hours ahead the raisins can get a little too plump so add them in the morning instead
03 -
- Use the finest side of your box grater for the carrots so they melt into the oats
- Let the mixture sit on the counter for 5 minutes before refrigerating so the oats start hydrating immediately