Description
A delicious and nutritious twist on traditional overnight oats, this Carrot Cake Overnight Oats recipe blends rolled oats with shredded carrots, warm spices, and a touch of sweetness for a wholesome no-cook breakfast that tastes just like carrot cake in a jar.
Ingredients
Base Ingredients
- 1 cup rolled oats (gluten-free if needed)
- 1 cup almond milk (can substitute any milk)
- 1 tsp vanilla extract
- 1/3 cup yogurt of choice
- 1 tbsp chia seeds
- 1/4 tsp salt
Spices & Flavorings
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp maple syrup
Add-Ins
- 1/3 cup shredded carrots
- 2 tbsp raisins (optional)
- 2 tbsp chopped walnuts (optional)
Instructions
- Combine Ingredients: In a bowl or large jar, mix together the rolled oats, almond milk, vanilla extract, yogurt, chia seeds, salt, cinnamon, nutmeg, shredded carrots, maple syrup, and optional raisins and walnuts until evenly combined.
- Refrigerate Overnight: Cover the mixture and place it in the refrigerator to soak overnight, allowing the oats and chia seeds to absorb the liquid and soften, melding the flavors together.
- Serve and Enjoy: In the morning, give the oats a good stir and optionally top with extra chopped walnuts, raisins, or granola for added texture and flavor before serving.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Swap almond milk for any preferred milk, including dairy or other plant-based options.
- Adjust sweetness by increasing or decreasing maple syrup to taste.
- For a vegan option, use a plant-based yogurt.
- Store leftovers covered in the fridge for up to 3 days.
- Optional toppings like granola, additional nuts, or fresh fruit enhance texture and flavor.
