Carrot Cake Overnight Oats (Printable Version)
Creamy overnight oats with tender grated carrots, warm cinnamon, nutmeg, and sweet raisins for a satisfying breakfast.
# What You'll Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or plant-based yogurt)
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
→ Mix-ins
06 - 1/2 cup finely grated carrot
07 - 1/4 cup chopped walnuts or pecans
08 - 1/4 cup raisins
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground ginger
11 - 1/8 teaspoon ground nutmeg
12 - Pinch of salt
→ Optional Toppings
13 - 2 tablespoons cream cheese, softened
14 - 2 teaspoons maple syrup
15 - Additional nuts, carrots, or coconut flakes
# How To Make It:
01 - In a medium bowl or large jar, combine rolled oats, milk, Greek yogurt, chia seeds, and maple syrup. Stir well until fully incorporated.
02 - Add grated carrot, walnuts or pecans, raisins, cinnamon, ginger, nutmeg, and salt. Mix until thoroughly combined and evenly distributed.
03 - Cover and refrigerate overnight (or at least 6-8 hours) to allow the oats and chia seeds to absorb the liquid and develop flavors.
04 - Before serving, prepare the optional frosting by combining softened cream cheese and maple syrup in a small bowl. Whisk until smooth and creamy.
05 - Stir the oats in the morning to redistribute any settled ingredients. Divide evenly between two bowls or jars.
06 - Top with cream cheese mixture, extra nuts, grated carrot, or coconut flakes as desired. Serve chilled.
# Expert Advice:
01 -
- Tastes like dessert for breakfast but keeps you full for hours
- Prep in five minutes and wake up to a ready made meal
02 -
- The oats will continue softening the longer they sit, so texture is best within 48 hours
- Chia seeds need at least six hours to fully hydrate or they'll feel sandy
03 -
- Grate carrots using the small holes for better texture integration
- Use a food processor to grate multiple carrots at once and store extras in the freezer