Description
A healthy, make-ahead breakfast that tastes like carrot cake! Packed with grated carrots, warm spices, and creamy oats for a nutritious morning treat.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup plain Greek yogurt
- 1 tbsp chia seeds
- 1/2 tsp vanilla extract
- For the carrot cake mix-ins:
- 1/3 cup finely grated carrots
- 1 tbsp raisins
- 1 tbsp chopped walnuts
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg
- For topping (optional):
- Extra walnuts
- Drizzle of maple syrup
- Shredded coconut
Instructions
1. Prepare the Crust:
- 1. In a mason jar or airtight container, combine oats, milk, yogurt, chia seeds, and vanilla. Stir well.
- 2. Add grated carrots, raisins, walnuts, cinnamon, ginger, and nutmeg. Mix until fully incorporated.
- 3. Seal container and refrigerate overnight (or at least 4 hours).
- 4. Before serving, stir well and add a splash of milk if too thick.
- 5. Top with extra walnuts, maple syrup, or coconut if desired.
Notes
• Grate carrots finely for best texture. • Can be stored for up to 3 days. • For vegan version, use plant-based yogurt/milk.