Carrot Cake Overnight Oats
A delicious and nutritious breakfast that combines the flavors of carrot cake with the convenience of overnight oats.
Ingredients
- 1 cup rolled oats
- 1 1/4 cups milk of choice (dairy or non-dairy)
- 3/4 cup grated carrots (about 2 small carrots)
- 1/4 cup shredded coconut
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup walnuts (chopped)
- Vanilla yogurt for topping
- Optional: 2 tablespoons chia seeds
Instructions
- In a small dish or jar, combine rolled oats, grated carrots, shredded coconut, and chia seeds (if using).
- Pour in the milk, maple syrup, and vanilla extract. Whisk until well combined.
- Cover and refrigerate overnight (or for at least 5-6 hours).
- In the morning, stir the oats and transfer to a bowl or enjoy straight from the jar.
- Top with vanilla yogurt and sprinkle with chopped walnuts before serving.
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Notes
Feel free to customize with additional fruits or spices!