Carrot Cake Overnight Oats (Printable)
Creamy spiced oats with carrot cake flavors ready when you wake up
# What You'll 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 well until fully 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 too thick, add a splash of milk to loosen to desired consistency.
05 - Divide between two bowls or jars. Top with walnuts or pecans, raisins, and shredded coconut as desired. Serve chilled.
# Expert Advice:
01 -
- You get all the cozy spiced carrot cake flavors before you have even had your coffee
- It sits in the fridge overnight doing all the work for you
- The texture becomes this perfect pudding-like creaminess that feels indulgent but is just oats and carrots
02 -
- Grate your carrots finely instead of using big shreds so they virtually disappear into the oats
- The texture will seem way too liquid when you first mix it, but that is exactly how it should look before chilling
03 -
- Use a box grater rather than a food processor for better texture control
- Toast your nuts beforehand for deeper flavor that permeates the whole bowl