Description
A nutritious and delicious breakfast option that combines the flavors of carrot cake with the convenience of overnight oats.
Ingredients
Scale
- 100 g rolled oats (gluten-free if required)
- 240 ml almond milk or preferred milk alternative
- 80 g yogurt of choice
- 15 g chia seeds
- 1.5 g salt
- 2 g ground cinnamon
- 0.5 g ground nutmeg
- 35 g shredded carrots
- 15 ml maple syrup
- 20 g raisins (optional)
- 14 g chopped walnuts (optional)
Instructions
- In a medium mixing bowl or jar, add rolled oats, milk, yogurt, chia seeds, salt, cinnamon, nutmeg, shredded carrots, and maple syrup. For added texture, mix in raisins and chopped walnuts if using.
- Stir the mixture well to ensure all ingredients are evenly incorporated and chia seeds are distributed.
- Cover and refrigerate the mixture for at least 6 hours, preferably overnight, to allow the oats and chia seeds to absorb liquid.
- In the morning, give the oats a gentle stir. Optionally, garnish with extra walnuts, raisins, or granola as desired before serving chilled.
Notes
- For a creamier texture, use full-fat yogurt.
- Feel free to customize with your favorite add-ins.
- This recipe can be doubled for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 5 mg