Carrot Cake Overnight Oats (Printable)
Creamy oats infused with carrot cake flavors—grated carrots, warm spices, raisins, and nuts—prepared the night before for effortless mornings.
# 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
# Directions:
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. Stir everything thoroughly to ensure even distribution.
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 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 Tips:
01 -
- It tastes exactly like carrot cake but happens to be packed with protein, fiber, and vitamins to power your morning
- Five minutes of evening prep means breakfast is waiting for you, no cooking required
02 -
- Grating carrots on the finer side of your box grater makes them almost disappear into the oats, while larger shreds stay more noticeable
- The texture improves significantly after the full 8 hours, so don't be tempted to eat it sooner
03 -
- Warm a portion for 30-45 seconds in the microwave if cold breakfast isn't your thing
- Add a tablespoon of chia seeds for extra protein and a pudding-like texture