Description
A delicious and nutritious breakfast that tastes like carrot cake! These overnight oats are packed with grated carrots, warm spices, and a touch of sweetness. Perfect for meal prep and ready to eat in the morning.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup plain Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Pinch of nutmeg
- For the carrot mix:
- 1/3 cup finely grated carrot
- 1 tablespoon raisins or chopped dates
- 1 tablespoon chopped walnuts or pecans (optional)
- For topping:
- 1 tablespoon Greek yogurt or coconut yogurt
- 1 teaspoon shredded coconut (optional)
- Extra nuts or raisins for garnish
Instructions
1. Prepare the Crust:
- 1. In a mason jar or small bowl, combine the oats, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, ginger, and nutmeg. Stir well to combine.
- 2. Fold in the grated carrot, raisins, and chopped nuts (if using).
- 3. Cover and refrigerate overnight (or for at least 4 hours).
- 4. In the morning, give the oats a good stir. If the mixture is too thick, add a splash of milk to loosen it.
- 5. Top with a dollop of Greek yogurt, shredded coconut, and extra nuts or raisins if desired.
- 6. Enjoy cold or slightly warmed!
Notes
For a vegan version, use coconut yogurt and maple syrup. The oats will keep in the fridge for up to 3 days. Add more sweetener if desired.