Description
These carrot cake overnight oats taste like your favorite cake, in the form of a healthy and nourishing breakfast. They are very quick and easy to make and prepare ahead.
Ingredients
Units
Scale
- 1 cup oats (90g)
- 1/4 cup grated carrots (50g)
- 3/4 cup dairy-free milk (180ml)
- 1/3 cup plant based yogurt (80g)
- 1/4 cup orange juice (60ml)
- 2 tbsp maple syrup
- 1 tbsp chia seeds (15g)
- 1 tbsp chopped walnuts (15g)
- 1 tbsp raisins (15g)
- 1 tbsp shredded coconut (15g), optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Peel and finely shred the carrots. Add all the ingredients to a bowl and stir well to combine. Add enough milk to get a smooth consistency. Taste and adjust the quantity of maple syrup depending on your preferences.
- Cover and place in the fridge for at least 4 hours or overnight to set.
- To serve, remove the oatmeal from the fridge and give it a quick stir. Add a little more milk if it’s too thick.
- In a jar, arrange successive layers of oatmeal, yogurt and shredded carrot. Garnish with chopped walnuts, orange zest, a pinch of cinnamon and a drizzle of maple syrup.
Notes
- Storage: store the carrot cake oatmeal in an airtight container in the fridge and keep for up to 4 days. If you make a large batch, scoop out 1 cup for a single serving and add the toppings.
- For gluten-free option, make sure to use certified gluten-free oats.