Carrot Cake Overnight Oats (Printable)

Creamy overnight oats with carrots, cinnamon, and nuts for a wholesome morning.

# Ingredient List:

→ Oats & Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk or milk of choice
03 - 1/2 cup Greek yogurt or dairy-free alternative

→ Fruits & Vegetables

04 - 1/2 cup finely grated carrots
05 - 1/4 cup raisins

→ Sweetener & Spices

06 - 2 tablespoons maple syrup or honey
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - 1/2 teaspoon pure vanilla extract

→ Mix-ins

11 - 2 tablespoons chopped walnuts or pecans
12 - Pinch of salt

# Directions:

01 - In a medium mixing bowl or large jar, combine oats, almond milk, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix until well incorporated.
02 - Fold in grated carrots, raisins, and chopped nuts, ensuring even distribution throughout the mixture.
03 - Stir everything thoroughly to ensure all ingredients are evenly distributed and the oats are fully coated with liquid.
04 - Cover the bowl or jar and refrigerate overnight, or for at least 8 hours, to allow the oats to soften and flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if needed to achieve your preferred consistency. Serve chilled, topped with extra nuts, a sprinkle of cinnamon, or a dollop of yogurt if desired.

# Expert Tips:

01 -
  • You get all the cozy spices of carrot cake without turning on your oven or washing a single mixing bowl
  • The texture evolves overnight into something impossibly creamy, like the oats have been thinking deeply about their life choices
02 -
  • The first time I made these I used quick oats and ended up with something closer to baby food than breakfast
  • Grating carrots the night before feels tedious but doing it in the morning would make me abandon the recipe entirely
03 -
  • Use a wide-mouth mason jar for easy stirring and storage
  • The carrots might look strange at first but trust the process, they sweeten as they sit