Carrot cake and oatmeal might seem like an unlikely pair, but they come together beautifully in this easy and nutritious overnight oats recipe. Inspired by the classic flavors of carrot cake, this dish transforms a dessert favorite into a wholesome breakfast. Here’s the recipe.
Ingredients:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups almond milk (or any milk of your choice)
- 1/4 cup grated carrots
- 2 tablespoons raisins
- 2 tablespoons chopped walnuts or pecans
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Optional toppings: coconut flakes, chia seeds, nuts, or Greek yogurt
Instructions:
- In a bowl, combine the oats, milk, grated carrots, raisins, nuts, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir well.
- Divide the mixture between two jars or containers with lids. Seal the containers and place them in the refrigerator overnight.
- The next morning, give the oats a good stir. If the mixture seems too thick, you can add a bit more milk to reach your desired consistency. Top with a sprinkle of coconut flakes, a few chia seeds, extra nuts, or a dollop of Greek yogurt for added creaminess and protein.
