Carrot Cake Overnight Oats (Printable)
Creamy spiced overnight oats with grated carrots and warm baking spices for a wholesome 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 Make It:
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 the container and refrigerate for at least 8 hours or overnight to allow oats to soften and flavors to meld.
04 - In the morning, stir the oats thoroughly. If the 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 -
- Tastes like dessert for breakfast but keeps you full until lunch
- Takes literally five minutes to throw together the night before
- The spices make your whole kitchen smell amazing
02 -
- Grate your carrots finely, big chunks won't soften overnight and you'll get weird textures
- These keep for 3 to 4 days in the fridge, so meal prep is totally fair game
- The oats will continue absorbing liquid, so don't panic if day three looks thicker
03 -
- Use certified gluten-free oats if that's a concern for you
- Make a big batch on Sunday for effortless breakfasts all week