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Carrot Cake Overnight Oats

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Carrot Cake Overnight Oats combine the warm spices and natural sweetness of carrot cake with creamy oats for a wholesome, make-ahead breakfast that is both nourishing and convenient.

Ingredients

  • 1/2 cup rolled oats
  • 3/4 cup milk
  • 1/4 cup finely grated carrots
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of salt
  • 2 tbsp Greek yogurt (optional)
  • 2 tbsp raisins (optional)
  • 2 tbsp chopped walnuts or pecans (optional)
  • 1 tbsp shredded coconut (optional)
  • 1 tbsp cream cheese drizzle (optional)

Instructions

  1. In a jar or bowl, combine the rolled oats, grated carrots, and chia seeds.
  2. Add the milk, maple syrup or honey, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
  3. Stir well until all ingredients are evenly mixed.
  4. If using raisins, nuts, or shredded coconut, mix them into the oat mixture.
  5. Cover the container and refrigerate for at least 6 hours or overnight.
  6. In the morning, stir the oats and add a splash of milk if the mixture is too thick.
  7. Top with additional yogurt, nuts, or a cream cheese drizzle if desired before serving.

Notes

  • Finely grate the carrots so they soften easily while soaking.
  • Quick oats can be used but will create a softer texture.
  • Add a spoonful of nut butter for extra protein and richness.
  • If the oats become too thick, stir in extra milk before serving.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-overnight-oats-2/