Description
A delicious and healthy breakfast option that combines the flavors of carrot cake with the convenience of overnight oats, perfect for an energizing Easter morning.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup almond milk (or any milk of choice)
- 1 medium carrot, grated
- 1/4 cup Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup raisins
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine rolled oats, almond milk, Greek yogurt, and maple syrup.
- Add grated carrot, cinnamon, nutmeg, raisins, walnuts, and vanilla extract to the mixture.
- Stir well until all ingredients are combined.
- Transfer the mixture into a jar or container with a lid.
- Refrigerate overnight (or at least 4 hours) to allow the oats to soak.
- In the morning, give the oats a good stir and enjoy cold or warmed up.
Notes
- For a vegan option, substitute Greek yogurt with a plant-based yogurt.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Top with additional nuts or fresh fruit before serving for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg