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Carrot Cake Overnight Oats

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A cozy and creamy breakfast twist on classic carrot cake, these overnight oats are packed with grated carrots, warm spices, chia seeds, and a hint of maple, layered with luscious Greek yogurt and crunchy walnuts.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup plain Greek yogurt (dairy-free if desired)
  • 1/2 cup grated carrots
  • 2 tablespoons chia seeds
  • 1–2 tablespoons pure maple syrup (to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons chopped walnuts
  • Optional: raisins, coconut flakes, extra yogurt for layering

Instructions

  1. In a medium mixing bowl, combine the oats, chia seeds, cinnamon, nutmeg, and salt.
  2. Stir in the almond milk, maple syrup, grated carrots, and vanilla extract until well mixed.
  3. Fold in half the yogurt and half the chopped walnuts.
  4. Spoon the mixture evenly into individual jars or containers.
  5. Layer with remaining yogurt and sprinkle chopped walnuts on top.
  6. Cover and refrigerate overnight, or for at least 4 hours.
  7. In the morning, give it a good stir and add extra toppings like raisins, coconut flakes, or a drizzle of maple syrup if desired.

Notes

  • Can be made up to 3 days in advance.
  • Use dairy-free yogurt to keep it vegan.
  • Adjust sweetness to taste with maple syrup.
  • Add extra toppings just before serving to maintain texture.

Nutrition

Keywords: carrot cake oats, overnight oats, healthy breakfast, no-cook, vegetarian

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