Carrot Cake Overnight Oats (Printable)
A wholesome make-ahead breakfast featuring oats, grated carrot, warm spices, and nuts that tastes like dessert.
# 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 tbsp chia seeds
05 - 2 tbsp 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 tsp ground cinnamon
10 - 1/4 tsp ground ginger
11 - 1/8 tsp ground nutmeg
12 - Pinch of salt
→ Optional Toppings
13 - 2 tbsp cream cheese, softened
14 - 2 tsp 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 thoroughly until all ingredients are well incorporated.
02 - Add grated carrot, walnuts or pecans, raisins, cinnamon, ginger, nutmeg, and salt. Mix until completely combined and spices are evenly distributed.
03 - Cover container and refrigerate overnight (minimum 6-8 hours) to allow oats and chia seeds to fully absorb liquid and develop flavors.
04 - Before serving, combine softened cream cheese and maple syrup in a small bowl. Whisk until smooth and creamy for frosting consistency.
05 - Stir the refrigerated oats in the morning. Divide between two bowls or jars. Top with cream cheese mixture, extra nuts, grated carrot, or coconut flakes as desired.
# Expert Advice:
01 -
- Breakfast is ready before you even brush your teeth
- Feels like eating cake for breakfast without any guilt
02 -
- Grating carrots the night before saves crucial morning minutes
- The texture improves on day two if you somehow manage to have leftovers
03 -
- Double the recipe on Sunday and you are set for the week
- Use a box grater instead of a food processor for better carrot texture