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Description
A delicious no-bake breakfast inspired by carrot cake, featuring rolled oats soaked overnight with grated carrots, warm spices, and mix-ins for a creamy, flavorful start to the day.
Ingredients
- 1 cup rolled oats
- 1 1/2 cups vanilla almond milk
- 1/2 cup vanilla Greek yogurt
- 1/4 cup finely grated carrots
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon shredded unsweetened coconut
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins
Instructions
- In a large bowl or two mason jars, combine the oats, cinnamon, and nutmeg, whisking to distribute the spices evenly.
- Stir in the grated carrots, maple syrup, Greek yogurt, and almond milk until the mixture is uniform.
- Fold in the raisins, walnuts, and shredded coconut for that classic carrot cake texture.
- Cover tightly and refrigerate overnight to allow the oats to soften and the flavors to meld together.
- In the morning, top with an extra dollop of yogurt or a sprinkle of extra walnuts before serving cold.
Notes
- This recipe can be made vegan by substituting the Greek yogurt with a plant-based alternative.
- Store in the fridge for up to 3 days; stir before eating if separation occurs.
- Adjust sweetness by adding more maple syrup to taste.