Description
This Carrot Cake Overnight Oats recipe offers a delightful and healthy twist on traditional carrot cake, transforming it into a convenient, no-cook breakfast option. Combining rolled oats, grated carrot, warm spices, nuts, and raisins soaked overnight in milk and yogurt yields a creamy, flavorful meal that’s perfect for busy mornings.
Ingredients
Scale
Overnight Oats Base
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1/4 cup Greek yogurt (optional)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Add-ins
- 1 medium carrot, grated
- 1/4 cup raisins
- 1/4 cup chopped walnuts or pecans
Instructions
- Mix the Base Ingredients: In a mixing bowl, combine the rolled oats, milk, Greek yogurt (if using), maple syrup or honey, vanilla extract, cinnamon, nutmeg, and salt. Stir thoroughly until all the ingredients are well blended.
- Add Carrot and Toppings: Fold in the grated carrot, raisins, and chopped walnuts or pecans gently, ensuring even distribution without mashing the nuts or carrots.
- Portion Into Containers: Divide the mixture evenly into jars or airtight containers, allowing for easy serving and storage.
- Refrigerate Overnight: Seal the containers tightly and refrigerate for at least 4 hours or overnight, giving the oats time to absorb the liquid and develop the flavors.
- Serve and Garnish: Before serving, stir the oats and top with extra walnuts, a sprinkle of cinnamon, or an additional drizzle of maple syrup for enhanced flavor and texture.
Notes
- Using Greek yogurt adds protein and creaminess but can be omitted for a dairy-free version.
- Non-dairy milk options like almond, oat, or soy milk work well as substitutes.
- Adjust sweetness by varying the amount of maple syrup or honey according to taste.
- Chop nuts to preferred size for texture variation.
- Store leftover oats in the refrigerator and consume within 2-3 days for best freshness.
