Description
A quick, no-bake breakfast that combines the flavors of classic carrot cake with the convenience of overnight oats.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 medium carrot, grated
- 1/4 cup Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons raisins or dried cranberries (optional)
- Shredded coconut for topping (optional)
Instructions
- In a large bowl, mix rolled oats, ground cinnamon, ground nutmeg, and salt.
- Add milk, Greek yogurt, maple syrup, and vanilla extract to the dry mixture and stir until combined.
- Fold in the grated carrot, and add nuts or dried fruit if desired.
- Divide the mixture into jars or airtight containers and seal tightly.
- Refrigerate for at least 4 hours, overnight is best.
- In the morning, stir oats and add more milk if needed. Top with nuts, raisins, or shredded coconut.
Notes
These overnight oats can be customized based on your pantry. They can also be frozen for up to 3 months, but toppings should be added fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg