Description

An easy no-cook breakfast combining the flavors of carrot cake with wholesome rolled oats, prepared overnight for a creamy, nutritious morning meal.

Ingredients

Scale

1/2 cup rolled oats

1/2 cup milk (dairy or plant-based)

2 tbsp Greek yogurt

1/4 cup grated carrot

1 tbsp chia seeds

1–2 tsp maple syrup

1/2 tsp ground cinnamon

1/4 tsp vanilla extract

pinch of salt

Instructions

1. Grate the carrot finely and set aside.

2. In a jar or airtight container, combine rolled oats, chia seeds, ground cinnamon, and salt.

3. Add milk, Greek yogurt, maple syrup, and vanilla extract to the dry ingredients and stir until evenly mixed.

4. Fold in the grated carrot.

5. Seal the container and refrigerate for at least 8 hours or overnight.

6. Stir the mixture before serving and add a splash of milk if desired for a creamier texture.

7. Top with chopped nuts or extra carrot shreds if preferred.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: breakfast
Method: overnight soaking
Cuisine: american

Nutrition

Serving Size: 1 jar
Calories: 350
Sugar: 10
Sodium: 150
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 50
Fiber: 8
Protein: 12
Cholesterol: 5

Keywords: carrot cake overnight oats, rolled oats recipe breakfast overnight oatmeal, overnight rolled oats, carrot cake overnight oats ingredients, how to make overnight oats with rolled oats, healthy breakfast, meal prep