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Description
A high-protein, no-bake breakfast inspired by carrot cake, featuring rolled oats soaked overnight with grated carrots, spices, and optional toppings for a creamy, flavorful meal.
Ingredients
- For the Overnight Oats:
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup finely grated carrots
- 2-3 tablespoons maple syrup (to taste)
- 1 ½ cups vanilla almond milk
- ½ cup vanilla Greek yogurt
- 1-2 tablespoons raisins or chopped dates (optional)
- 1-2 tablespoons shredded unsweetened coconut (optional)
- 1-2 tablespoons chopped walnuts (optional)
- For the White Chocolate Topping (optional):
- ¼ cup white chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons vanilla Greek yogurt
- Extra shredded coconut, grated carrots, or chopped walnuts for garnish
Instructions
- In two separate mason jars or airtight bowls, divide the rolled oats, cinnamon, nutmeg, grated carrots, maple syrup, vanilla almond milk, vanilla Greek yogurt, and any optional add-ins like raisins, shredded coconut, or chopped walnuts.
- Mix the ingredients in each jar thoroughly until everything is evenly distributed.
- If preparing the white chocolate topping, melt the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
- Slowly whisk in the 2 tablespoons of vanilla Greek yogurt into the melted white chocolate mixture, one tablespoon at a time, until smooth and well combined.
- Smooth the white chocolate topping over the surface of each overnight oats jar. If desired, sprinkle with extra shredded coconut, grated carrots, or chopped walnuts for garnish.
- Cover the jars with lids and refrigerate overnight, or for at least 4 hours, to allow the oats to soak and flavors to develop. Enjoy chilled in the morning!
Notes
- This recipe yields 2 servings.
- Adjust maple syrup for sweetness preference.
- Store in the fridge for up to 3 days.