Carrot Cake Overnight Oats

Why not have dessert for breakfast?

Overnight oats are an amazing camp or van breakfast, because sometimes you feel like doing zero cooking

Zach and I have put in our time with oats and I feel like we can honestly and boastfully say, we're close to expert status. We do cooked, we do cold, we just DO oats. Love 'em. When traveling around in our van or out backpacking, dishes and breaking out the stove aren't always what I want to do at 7am, so overnight oats are a breath of relief. No cooking, just putting in your bowl and eating. Great, sign me the fuck up.

We started this little oat-y ritual long ago when I was the freak lining up 10 mason jars and filling each up carefully with our full work-week of overnight oat breakfasts, ready to grab and go right out the fridge. I guess what I'm saying is, you don't have to be living the van or camp life to benefit from the overnight oat glory.

This Carrot Cake Overnight Oats recipe is fire. Call me a basic bitch, but I felt fall in the air yesterday and instantly craved cinnamon and maple syrup. This recipe has it and will satisfy any craving for fall-ish food while giving you a little reprieve from your fried egg and toast that you've been overdoing. It takes about 5 minutes or less to put together the night before, or you can throw it over the stove in the morning and it's fantastic heated, giving you a little cozy bowl on a chilly morning.

CHECK OUT THOSE OPTIONAL ADD INS BELOW FOR EXTRA DELICIOUS-NESS. THEY REALLY AREN'T THAT OPTIONAL AT ALL, VERY NECESSARY.

Carrot Cake Overnight Oats

Serves: 2

Prep time: 5 minutes

Ingredients

• 1/2 cup rolled oats

• 1/2 cup grated carrots

• 1/2 cup unsweetened almond milk (or any milk of your choice)

• 1/4 cup Greek yogurt

• 2 tablespoons honey or maple syrup (adjust to taste)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon vanilla extract

• 2 tablespoons chopped nuts (such as walnuts or pecans)

• 2 tablespoons raisins or chopped dried fruits (optional)

• A pinch of salt

Directions

1. Prepare the Base: In a mixing bowl, combine rolled oats, grated carrots, almond milk, Greek yogurt, honey (or maple syrup), ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Mix well until all the ingredients are well combined.

2. Store Overnight: Divide the mixture into two jars or containers with lids. Make sure there is enough space at the top for the oats to expand as they absorb the liquid. Seal the jars tightly and refrigerate overnight, or for at least 4 hours. This allows the oats to soften and absorb all the flavors.

3. Serve: Before serving, give the oats a good stir. If the mixture is too thick, you can add a splash of milk to reach your desired consistency. Top the oats with chopped nuts and raisins or dried fruits, adding a bit of crunch and extra sweetness.

4. Optional Additions:
   

   • Cream Cheese Swirl: In the morning, you can add a dollop of cream cheese or Greek yogurt on top for a creamy texture reminiscent of cream cheese frosting.

   • Extra Carrot Flavor: If you want a stronger carrot taste, you can add a tablespoon of finely grated carrots directly into the oats mixture.

   • Sweetener: Adjust the sweetness according to your taste. You can always add more honey or maple syrup in the morning if you prefer it sweeter.

   • Fruit: Duh. Oats and fruit are like peanut butter and jelly, they belong together. I like figs or bananas on mine.

Top your oats with fruit (figs pictured) or a cream cheese swirl!

Enjoy! Your carrot cake overnight oats are ready to go IN ON. They're perfect for a quick and

nutritious breakfast, and you can customize them with your favorite toppings and flavors.