Carrot Cake Overnight Oats
These easy carrot cake overnight oats are a deliciously healthy make-ahead breakfast that melds the classic flavors with whole grains for a nutritious start to the day! The best part: it requires zero morning prep time.
- Prep
- 10 min
- Total
- 10 min
- Yield
- 2
Ingredients 13
- 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)
- 1 cup milk of choice
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ tablespoon chia seeds
- ½ cup finely grated carrots
- 2 tablespoons raisins (see Notes*)
- ½ teaspoon cinnamon
- ¼ teaspoon each ginger and allspice
- 2 tablespoons chopped pecans, plus more to garnish
- ¼ teaspoon salt, optional
- ¾ cup Greek yogurt (or vegan yogurt)
- 1 tablespoon maple syrup
Method 2
- 01
In a glass dish with a cover, place the oats, milk, maple syrup, vanilla, chia seeds, grated carrots, raisins*, cinnamon, ginger, allspice, pecans, and salt and stir to combine. (If you’d like, you can divide the mixture into two half pint jars with covers here.)
- 02
Cover and refrigerate for at least 2 hours, or overnight. If serving with the “frosting”, mix the Greek yogurt and maple syrup together before serving (this also adds protein). The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds. If desired, top with Greek yogurt “frosting” and more chopped pecans.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:4034fbdb-513b-5cba-a766-566787104687