Carrot Cake Overnight Oats: 1 Cozy Breakfast
A warm and inviting recipe for Carrot Cake Overnight Oats, inspired by the joy of cooking and creating in retirement. This dish blends the comforting flavors of carrot cake with the ease of overnight oats, perfect for a delightful breakfast.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 5 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 tablespoon chia seeds
- 1/4 cup grated carrots
- 1 tablespoon chopped walnuts or pecans
- 1 tablespoon raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon maple syrup (optional)
- Pinch of salt
Instructions
- Combine rolled oats, milk, chia seeds, grated carrots, walnuts or pecans, raisins, cinnamon, nutmeg, maple syrup (if using), and salt in a jar or container.
- Stir everything together until well combined.
- Cover the container and refrigerate overnight, or for at least 4 hours.
- In the morning, stir the oats. If they are too thick, add a splash more milk.
- Serve chilled. You can add a dollop of yogurt or a sprinkle of extra cinnamon if desired.
Notes
- For a sweeter oat, add a bit more maple syrup.
- Feel free to add other spices like ginger or allspice.
- If you don’t have fresh carrots, you can use a tablespoon of carrot baby food.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350-400 kcal (will vary based on milk type and sweetener)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Find it online: https://tastytribune.com/carrot-cake-overnight-oats/