Description
Creamy carrot cake overnight oats with warm spices, fresh carrots, and a rich blend of oats, yogurt, and maple syrup. An easy make ahead breakfast that stores well and tastes amazing.
Ingredients
1 3/4 cups non dairy milk
3/4 cup Kite Hill Almond Milk Yogurt or Forager Project Cashew Milk Yogurt
3 to 4 tablespoons grade A maple syrup
1 teaspoon Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor
1 teaspoon cinnamon
1/2 teaspoon ginger optional
1/8 teaspoon nutmeg optional
pinch of salt
2 cups quick cooking or rolled oats
2 tablespoons chia seeds
1 1/4 cups shredded carrot
1/4 cup chopped pecans or walnuts
Instructions
1. Whisk the milk, yogurt, maple syrup, alcohol free vanilla flavor, cinnamon, ginger, nutmeg, and salt in a large bowl.
2. Add the oats, chia seeds, shredded carrot, and nuts then mix well.
3. Let the mixture sit for several minutes then stir again to combine extra liquid.
4. Spoon the mixture into jars and seal tightly.
5. Refrigerate at least four hours or overnight before serving.
Notes
Choose a creamy non dairy milk such as oat, soy, or cashew milk.
A mix of quick oats and rolled oats creates the best texture.
Maple syrup can be replaced with agave, coconut sugar, or cane sugar.
Add one scoop of vanilla protein powder for extra protein and reduce sweetener if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Bake
- Cuisine: American