Carrot Cake Overnight Oats
These carrot cake overnight oats are a delightful and healthy breakfast, combining the rich flavors of carrot cake with the convenience of a make-ahead meal. Enjoy creamy oats infused with cinnamon and spices, sweetened naturally with maple syrup, topped with pecans, and packed with protein, fiber, and nutrients for a perfect start to your day.
Ingredients
- 1 cup rolled Old Fashioned oats do not use steel cut or quick cooking
- 1 cup milk of choice
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ tablespoon chia seeds
- ½ cup finely grated carrots
- 2 tablespoons raisins see Notes*
- ½ teaspoon cinnamon
- ¼ teaspoon each ginger and allspice
- 2 tablespoons chopped pecans plus more to garnish
- ¼ teaspoon salt optional
- ¾ cup Greek yogurt or vegan yogurt
- 1 tablespoon maple syrup
Instructions
- In a glass dish with a cover, combine the oats, milk, maple syrup, vanilla, chia seeds, grated carrots, raisins, spices, pecans, and salt. Stir well to incorporate all the flavors.
- If preferred, divide the mixture into two half-pint jars for easy grab-and-go servings.
- Cover the dish or jars and refrigerate for at least 2 hours or overnight to allow the oats to soften and the flavors to meld.
- If serving with the “frosting,” whisk together the Greek yogurt and maple syrup before serving. This step adds protein and a dessert-like touch.
- These oats are best enjoyed cold and fresh from the refrigerator, though you can microwave them for 40-60 seconds if you prefer a warm breakfast.
- Top with additional chopped pecans and a dollop of yogurt “frosting” for the perfect finishing touch.