Carrot Cake Overnight Oats topped with greek yogurt and walnuts

Name: Carrot Cake Overnight Oats topped with greek yogurt and walnuts
Prep time: 10 min
Total time: 490 min
Yield: 2
Ingredients: 1 tsp cinnamon; 1 tbsp chia seed; 3 tbsp maple syrup; 300 ml almond milk (plain, unsweetened); 100 g rolled oat; 1 whole carrot (finely grated); 39 g raisin; 0.33 tbsp vanilla extract; 4 tbsp greek yoghurt (2% fat, optional); 8 g walnut (about 3–4 halves); 0.2 tsp allspice

Indulge in a breakfast that tastes just like dessert! These carrot cake overnight oats are packed with wholesome rolled oats, sweet carrots, and warming spices like cinnamon and allspice. A delightful and healthy start to your day, brimming with fibre and natural goodness! CHECKED

Prep Time (mins)

Cook Time (mins)

Servings

4.3

Rating

Easy EatsReady In 15Batch CookBreakfastSnacks

Ingredients

Get early access.
Thank us later.

Let's talk

[email protected]

Flamyay | Carrot Cake Overnight Oats topped with greek yogurt and walnuts - Flamyay

cinnamon1 tsp

chia seed1 tbsp

maple syrup3 tbsp

almond milk300 ml

plain, unsweetened

rolled oats100 g

carrot1 whole

finely grated

raisins39 g

vanilla extract0.33 tbsp

greek yoghurt4 tbsp

2% fat, optional

walnuts8 g

about 3–4 halves

allspice0.2 tsp

Instructions

Prepare the ingredients

Grate the carrot. Measure out the rolled oats, cinnamon, chia seeds, raisins, vanilla extract, maple syrup, almond milk, greek yoghurt, and walnuts. Chop the walnuts.

Combine dry ingredients

In a container with a lid, combine the rolled oats, grated carrot, cinnamon, and chia seeds. Mix in the raisins.

Add wet ingredients

Pour the vanilla extract, maple syrup, and almond milk into the container with the dry ingredients. Stir until everything is combined.

Chill overnight

Cover the container and place it in the refrigerator. Allow the oats to sit for at least 2 hours, or preferably overnight, to thicken and absorb the liquids.

Serve and garnish

Remove the overnight oats from the refrigerator. Top with greek yoghurt and chopped walnuts.

Nutrition per serving

308

Calories

12g

Protein

41g

Carbs

14g

Fat

Fiber

21g

Sugar

68mg

Sodium

Chef's Tips

For a thicker consistency, reduce the amount of almond milk slightly, or add an extra tablespoon of chia seeds. For a thinner consistency, add a splash more almond milk before serving.
Feel free to double the recipe to prepare a batch for the entire week. Store in an airtight container in the refrigerator for up to 5 days.
Enhance the flavour by adding a pinch of ground ginger or nutmeg along with the other spices.
For a richer twist, swap the walnuts for pecans or mix in a few on top.