Description
A delicious and nutritious carrot cake inspired overnight oats recipe that combines the flavors of cinnamon, allspice, raisins, and grated carrot for a wholesome breakfast. This no-cook recipe is easy to prepare ahead and perfect for a quick, healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup quick cooking oats (or rolled oats)
- 1/2 cup finely grated carrot
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon chia seeds
- 3 tablespoons raisins
Wet Ingredients
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1.25 cups plain, unsweetened almond milk
Optional Toppings
- 1/4 cup 2% Greek yogurt
- Chopped pecans (quantity as desired)
Instructions
- Combine dry ingredients: In a medium container with a cover, mix together the quick cooking oats, finely grated carrot, ground cinnamon, ground allspice, chia seeds, and raisins until evenly combined.
- Add wet ingredients: Pour in the vanilla extract, maple syrup, and plain unsweetened almond milk. Stir everything thoroughly to ensure all ingredients are well incorporated.
- Refrigerate overnight: Cover the container securely and place it in the refrigerator. Let the mixture soak for at least 2 hours or preferably overnight. This allows the oats and chia seeds to absorb the liquid, softening the oats and thickening the mixture.
- Serve with toppings: Before serving, top the oat mixture with the optional 2% Greek yogurt and chopped pecans for added creaminess and crunch. Enjoy chilled for a refreshing and satisfying breakfast.
Notes
- This recipe can be made vegan by omitting the Greek yogurt or substituting with a plant-based yogurt.
- Use rolled oats if quick cooking oats are not available; soaking time remains the same.
- Adjust the sweetness by varying the amount of maple syrup according to your preference.
- Adding nuts like pecans or walnuts boosts texture and nutrition.
- Overnight oats can be stored in the refrigerator for up to 3 days.
