Carrot Cake Overnight Oats (Printable Format)
Creamy oats with grated carrots and warming spices, chilled overnight for an effortless breakfast.
# What You Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or non-dairy yogurt)
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Carrot Cake Mix-ins
07 - 1 cup finely grated carrot (about 2 medium carrots)
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground ginger
11 - 1/8 teaspoon salt
→ Optional Toppings
12 - 2 tablespoons chopped walnuts or pecans
13 - 2 tablespoons raisins
14 - 2 tablespoons unsweetened shredded coconut
# How-To Steps:
01 - In a medium bowl or large mason jar, combine oats, milk, yogurt, chia seeds, maple syrup, and vanilla. Mix thoroughly until all ingredients are well incorporated.
02 - Stir in grated carrot, cinnamon, nutmeg, ginger, and salt until evenly distributed throughout the mixture.
03 - Cover and refrigerate overnight for at least 8 hours to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats. If mixture is too thick, add a splash of milk to reach desired consistency.
05 - Divide between two bowls or jars. Top with walnuts or pecans, raisins, and shredded coconut as desired. Serve chilled.
# Expert Suggestions:
01 -
- You get all the spiced comfort of carrot cake before you've even had your coffee
- It meal preps like a dream and actually tastes better after sitting overnight
02 -
- Grate your carrots finely, larger shreds stay crunchy and distracting in the final texture
- The flavors really meld and mellow overnight, so don't judge it before it chills
03 -
- Mix everything in the jar you'll store it in, fewer dishes and you can see exactly how much it fits
- Use a box grater rather than a food processor for finer, softer carrot shreds that practically disappear