Carrot Cake Overnight Oats Recipe
Carrot Cake Overnight Oats Recipe combine the flavors of classic carrot cake with the convenience of overnight oats. Mix rolled oats, grated carrots, milk, yogurt, maple syrup, cinnamon, nutmeg, and chia seeds. Refrigerate overnight. In the morning, stir and top with chopped nuts, raisins, or coconut. It's a nutritious, easy-to-make breakfast that’s packed with fiber and flavor.
Equipment
- Mixing bowl or large jar with lid
- Grater (for the carrot)
- Spoon or whisk
- Measuring cups and spoons
Ingredients
- 1¼ cups unsweetened plain almond milk
- 1 cup quick-cooking or rolled oats
- ½ cup finely grated carrot
- 3 tablespoons raisins
- 3 tablespoons maple syrup
- 1 tablespoon chia seeds
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup 2% Greek yogurt
Instructions
- In a mixing bowl or jar, combine the oats, grated carrot, raisins, chia seeds, ground cinnamon, and ground allspice. Stir everything well to evenly distribute the spices and mix in the ingredients.
- Pour in the almond milk, maple syrup, and vanilla extract. Mix thoroughly so the oats and chia seeds are well coated and start absorbing the liquid.
- Add the Greek yogurt and stir gently until combined. This adds creaminess and a slight tang reminiscent of carrot cake frosting.
- Cover the bowl or jar and refrigerate overnight (or at least 6 hours) to allow the oats and chia seeds to soak up the liquid and flavors to meld. In the morning, give it a good stir and enjoy cold, or warm it slightly if preferred.
Notes
Nutrition Facts Of Carrot Cake Overnight Oats Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 280 |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 5g |
| Fiber | 7g |
| Sugar | 15g |