Buy Now → Carrot Cake Overnight Oats
A carrot cake overnight oats recipe made with oat milk, raisins, fresh grated carrots, and ground spices. Just like eating a slice of carrot cake for breakfast!
- Prep Time: 5 minutes
- Resting/Chilling Time: 10 minutes (resting) + 12 hours (chilling)
- Total Time: 5 minutes (+ resting/chilling time)
- Yield: 1 6-inch tall jar 1x
- Category: Breakfast
Ingredients
75 grams rolled oats (1 cup)
15 grams dark brown sugar (1 tablespoon, packed)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
240 milliliters oat milk (1 cup)
45 grams grated carrots (1/3 cup, packed), grated on a box grater
25 grams raisins (2 tablespoons)
Chopped walnuts, ground cinnamon, shredded coconut, or crystallized ginger, to garnish
Instructions
In a medium bowl, whisk together oats, brown sugar, cinnamon, nutmeg, and ginger.
Add the oat milk and grated carrots and stir until thoroughly combined.
Stir in the raisins.
Allow to sit at room temperature for 10 minutes, then stir again.
Pour into individual ramekins or small serving bowls, or a 6-inch tall mason jar.
Refrigerate overnight. Garnish with chopped walnuts, ground cinnamon, shredded coconut, crystallized ginger, or other toppings as desired.
Store overnight oats in the refrigerator for up to 5 days, “topping up” with an extra splash of oat milk as needed.
Find it online: https://bastecutfold.com/carrot-cake-overnight-oats/