Creamy grated-carrot overnight oats with cinnamon, nutmeg, walnuts and maple—a dessert-like, make-ahead breakfast.
# What You’ll Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp maple syrup or honey
05 - 1/2 tsp vanilla extract
→ Carrot Cake Mix-Ins
06 - 3/4 cup finely grated carrot (about 2 small carrots)
07 - 1/2 tsp ground cinnamon
08 - 1/8 tsp ground nutmeg
09 - 1/8 tsp ground ginger
10 - 1/4 cup chopped walnuts
11 - 2 tbsp raisins (optional)
12 - Pinch of salt
→ Toppings (optional)
13 - Additional chopped walnuts
14 - Shredded coconut
15 - Drizzle of maple syrup
16 - Dollop of Greek yogurt
# Directions:
01 - In a medium bowl or jar, combine rolled oats, milk, Greek yogurt, maple syrup, and vanilla extract. Stir well.
02 - Add grated carrot, cinnamon, nutmeg, ginger, walnuts, raisins (if using), and a pinch of salt. Mix until evenly combined.
03 - Divide the mixture between two jars or containers.
04 - Cover and refrigerate overnight (at least 8 hours) to allow oats to soften and flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if a looser texture is desired.
06 - Serve chilled, topped with additional walnuts, shredded coconut, a drizzle of maple syrup, or a dollop of Greek yogurt, as desired.
