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Carrot Cake Overnight Oatmeal

A delicious, healthy blend of old fashioned oats, nut milk, shredded carrots, dried cranberries, chia seeds, maple syrup, and spices then topped with a creamy greek yogurt maple "frosting."
Course Breakfast
Keyword breakfast, carrotcake, overnightoats
Prep Time 5 minutes
Refrigerator Time to Set 4 hours

Ingredients

Carrot Cake Overnight Oats

  • 1 cup rolled/old fashioned oats
  • 1/2 cup shredded carrots I prefer freshly shredded
  • 1 1/2 cups milk I used almond milk
  • 3 tablespoons maple syrup
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 cup dried cranberries
  • 1 tablespoon chia seeds
  • Walnuts, dried cranberries, and coconut flakes for topping

Greek Yogurt Maple “Frosting”

  • 1/3 cup plain greek yogurt
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla bean paste or vanilla
  • Pinch salt

Instructions

  1. In a large bowl, mix all of the dry ingredients (except topping ingredients).

  2. In a separate bowl, stir together the milk, vanilla, amd maple syrup.

  3. Add the milk mexture to the dry ingredients and stir until well-combined.

  4. Place in fridge and allow it to set up overnight (or at least 4 hours)

  5. Remove from fridge. Divide oatmeal between 2-3 bowls/glasses.

  6. In a small bowl, mix together all of the frosting ingredients. Top each glass with a dollop of the frosting.
  7. Top oatmeal with desired amount of walnuts, coconut flakes, and dried cranberries.
  8. Serve and enjoy!

Recipe Notes

I recommend using fresh shredded carrots instead of pre-shredded as the fresh will become more tender in the oats.

You can use raisins instead of dried cranberries, if preferred.