Carrot Cake Overnight Oats (Printer-friendly)
Creamy overnight oats infused with carrot cake spices, fresh carrots, raisins, and nuts. 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 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 - Cover the bowl or jar and refrigerate overnight, or for at least 8 hours, to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats thoroughly. Add a splash more milk if needed to reach your desired consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.
# Expert Hints:
01 -
- Waking up to breakfast thats already waiting for you feels like a tiny act of self care
- The carrot cake spices make even a Tuesday morning feel special
02 -
- Grating carrots the night before can make them release too much water and turn your oats mushy
- The texture improves after sitting for 12 to 24 hours if you can wait that long
03 -
- Use a box grater rather than a food processor for better carrot texture
- Mason jars with wide mouths make stirring and eating much easier