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Carrot Cake Overnight Oats

Creamy carrot cake overnight oats in a jar with rustic spoon and linen.
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A make-ahead breakfast that tastes like dessert. These creamy overnight oats are packed with grated carrots, warm spices, and wholesome ingredients, offering a nutritious and convenient start to your day.

Ingredients

Scale
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup finely grated carrot (about 1 medium carrot)
  • 1/2 cup milk of choice
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon pure maple syrup or honey
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • 2 tablespoons raisins or chopped walnuts (optional, for mixing in)

Instructions

  1. Finely grate the carrot using the small holes of a box grater to yield about 1/2 cup packed.
  2. In a medium mixing bowl, whisk together the milk, Greek yogurt, maple syrup, chia seeds, and vanilla extract until smooth.
  3. Add the rolled oats, grated carrot, cinnamon, nutmeg, and ginger to the bowl. Stir until everything is well combined and the oats are fully coated.
  4. If using, gently fold in the raisins or chopped walnuts.
  5. Divide the mixture evenly between two 12-ounce jars or airtight containers. Seal the jars and refrigerate for at least 6 hours, or preferably overnight.
  6. Before eating, stir the oats well. Add a splash of milk if a thinner consistency is desired. Top with additional nuts, raisins, or shredded coconut if you like.

Notes

For best texture, use old-fashioned rolled oats, not quick oats. The oats need the full chilling time to soften properly. Store in the refrigerator for up to 4-5 days. For a dairy-free version, use plant-based milk and yogurt.

Nutrition

Find it online: https://www.homestyletable.com/carrot-cake-overnight-oats/