Carrot Cake Overnight Oats (Print Version)
Creamy overnight oats with grated carrots, warm spices, and sweet raisins for a dessert-inspired breakfast.
# 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 for a minimum of 8 hours, preferably overnight, to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats thoroughly. Add a splash of additional milk if the consistency is too thick. Serve chilled with optional toppings such as extra nuts, cinnamon sprinkle, or yogurt dollop.
# Expert Advice:
01 -
- Waking up to breakfast already made feels like giving yourself a gift
- The texture evolves overnight into something creamy and almost like dessert
02 -
- The oats will seem too wet when you first mix them, but they absorb everything beautifully overnight
- Grating the carrots finely is crucial, big chunks won't soften properly
03 -
- Use the finest grater you have for the carrots, they should almost melt into the oats
- Make a double batch on Sunday and you're set for the week