Description
A delicious and healthy breakfast option that combines the flavors of carrot cake with the convenience of overnight oats, perfect for spring.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup almond milk (or any milk of choice)
- 1 medium carrot, grated
- 1/4 cup Greek yogurt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, combine rolled oats, almond milk, and Greek yogurt.
- Add grated carrot, raisins, chopped walnuts, cinnamon, nutmeg, maple syrup, and vanilla extract to the mixture.
- Stir well until all ingredients are combined.
- Transfer the mixture to a jar or container with a lid.
- Refrigerate overnight (or for at least 4 hours) to allow the oats to soak.
- In the morning, give the oats a good stir and enjoy cold or warmed up.
Notes
- Feel free to adjust the sweetness by adding more or less maple syrup.
- Top with additional walnuts or a dollop of yogurt before serving for extra flavor.
- This recipe can be made vegan by using plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg