Carrot Cake Overnight Oats (Printable)

Creamy oats with carrot cake flavors featuring spiced carrots, raisins, and nuts. Prepare in minutes for a wholesome morning meal.

# 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

# 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 fully incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts. Distribute evenly throughout the mixture.
03 - Stir everything thoroughly to ensure all ingredients are well blended and spices are evenly distributed.
04 - Cover and refrigerate overnight, or for at least 8 hours, allowing oats to soften and flavors to meld.
05 - 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 like having cake for breakfast but fuels you with slow digesting carbs, protein, and fiber that keep you full for hours
  • The spices bloom overnight in the fridge, creating depth that hot oatmeal just cant achieve in a few minutes
02 -
  • The first time I made this, I didn't grate the carrots finely enough and ended up with crunchy bits that distracted from the creamy texture
  • These oats actually taste better on day two, so don't hesitate to make enough for a few days
03 -
  • Use the finest grate on your box grater for carrots that almost dissolve into the oats
  • Let the mixture sit for 10 minutes before refrigerating so the oats begin absorbing liquid immediately

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