Description
A quick and easy breakfast packed with the delightful flavors of carrot cake, perfect for busy mornings.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 medium grated carrot
- 1/4 cup Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped walnuts or pecans
- Optional: 2 tablespoons raisins or dried cranberries
- Optional: shredded coconut for topping
Instructions
- In a large bowl, mix together the rolled oats, ground cinnamon, ground nutmeg, and salt.
- Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir until well combined.
- Fold in the grated carrot until evenly distributed.
- If using, stir in the chopped nuts and raisins/dried cranberries.
- Divide the mixture into jars or airtight containers and seal tightly.
- Refrigerate for at least 4 hours or overnight.
- In the morning, stir and add additional milk if desired. Top with nuts, raisins, and shredded coconut before serving.
Notes
These oats can be stored in the refrigerator for up to 5 days. They can also be frozen for up to 3 months, although the texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg