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Carrot Cake Overnight Oats

Carrot Cake Overnight Oats with Maple Cinnamon Walnuts

Chelsea Colbath
A thick, creamy, filling breakfast that can be made the night before in under 5 minutes!
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5 minutes
Servings 1

Ingredients
  

  • 1/2 cup oats
  • 1/4 cup shredded carrots
  • 1/2 cup Greek yogurt I used plain, full-fat*
  • 1/2 cup water
  • 1 Tablespoon chia seeds
  • 2 Tablespoons raisins
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla extract
  • a pinch of salt
  • optional: a drizzle of honey or maple syrup for extra sweetness

Maple Cinnamon Walnuts

  • 1 cup walnuts
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • 1. Put all ingredients for the overnight oats into a 12-oz or larger jar or other container with a lid. Stir to combine, put on the lid, and place in the fridge overnight (or for up to 5 days). Serve with maple cinnamon walnuts, an extra drizzle of maple syrup or honey, nut butter, sliced banana, etc.
  • 2. To make walnuts, heat a skillet over medium heat. Add walnuts and cook for 5 minutes, stirring occasionally, until slightly toasted. Add maple syrup, cinnamon, and salt, then stir to combine, and turn off the heat. Let walnuts continue to absorb the maple syrup for another minute or two in the hot pan before transferring to a plate to cool.

Notes

This recipe yields 1 serving of overnight oats and enough walnuts for 3-4 servings. Feel free to make several jars of overnight oats at a time, or use the leftover walnuts for snacking, on top of salads, ice cream, etc.
*If you'd prefer this recipe to be dairy-free or vegan, replace the 1/2 cup of yogurt and 1/2 cup of water with 1 cup of non-dairy milk. Canned coconut milk would be my first choice for its thick, creamy texture. Alternately, 1 cup of thin (non-Greek) yogurt or plain Kefir can also be used instead.