Carrot Cake Overnight Oats (Printable)
Creamy overnight oats infused with carrot cake flavors—grated carrots, raisins, cinnamon, and nutmeg. A wholesome make-ahead breakfast ready when you wake up.
# What You'll Need:
→ Oats & Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup Greek yogurt
→ 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 Steps:
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 thoroughly until all ingredients are well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Stir everything thoroughly to ensure even distribution throughout the mixture.
03 - Cover the bowl or jar and refrigerate overnight, or for at least 8 hours, to allow oats to soften and flavors to meld together.
04 - In the morning, stir the oats well. Add a splash more milk if needed to reach your preferred consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Advice:
01 -
- You get dessert for breakfast without any guilt or morning effort
- The flavors actually deepen overnight, making each morning taste better than the last
02 -
- Grating carrots finely is crucial, large shreds stay crunchy and unpleasant in the soft oats
- The texture continues to evolve over 24 hours, so these actually taste better on day two
03 -
- Toast your nuts in a dry pan for 3 minutes before adding them to bring out their natural oils
- Use a box grater rather than a food processor for carrots, it gives you better control over the texture