Carrot Cake Overnight Oats
Servings: 2 people
- 1 cup (100 g) rolled oats
- 1 cup (240 g) Greek yogurt
- 1 cup (240 g) milk dairy or non-dairy
- ½ cup (g) carrots finely grated
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 tablespoons raisins optional, for sweetness
- 2 tablespoons walnuts or pecans - chopped, for texture
- Mix the wet ingredients: In a large bowl, add 1 cup Greek yogurt, 1 cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg.Whisk until smooth and creamy. The mixture should look light brown.
- Add carrots and oats: Stir in ½ cup carrots and 2 tablespoons raisins. Add 1 cup rolled oats and mix well so everything is fully coated.
- Chill overnight: Cover the bowl or put the mixture into jars.Place in the fridge for at least 6 hours, or overnight, so the oats soften.
- Stir and serve: In the morning, stir the oats.If too thick, add a splash of milk.Enjoy cold, or warm briefly in the microwave.Optional toppings: 2 tablespoons walnuts (chopped), maple syrup, and a sprinkle of cinnamon.
Substitutions
- Rolled oats → Quick oats (softer texture) or gluten-free oats
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plant-based yogurt
- Milk → Any milk (almond, oat, soy, etc.)
- Carrots → Grated zucchini or apple
- Maple syrup or honey → Mashed banana, date syrup, or skip
- Vanilla extract → Optional (can skip)
- Cinnamon → Pumpkin spice
- Ground ginger → Pinch of allspice or skip
- Nutmeg → Very small pinch of cloves
- Raisins → Chopped dates, dried cranberries, or skip
- Walnuts or pecans → Almonds, pistachios, seeds, or skip
