Creamy oats with grated carrot, warm spices, walnuts and maple—dessert-like breakfast after chilling overnight.
# What You Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon vanilla extract
→ Carrot Cake Mix-Ins
06 - 3/4 cup finely grated carrot (about 2 small carrots)
07 - 1/2 teaspoon ground cinnamon
08 - 1/8 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - 1/4 cup chopped walnuts
11 - 2 tablespoons raisins (optional)
12 - Pinch of kosher salt
→ Toppings (optional)
13 - Additional chopped walnuts
14 - Shredded coconut
15 - Drizzle of maple syrup
16 - Dollop of Greek yogurt
# How To Make It:
01 - In a medium bowl or two 16-ounce jars, stir together the rolled oats, milk, plain Greek yogurt, maple syrup (or honey) and vanilla extract until the mixture is homogeneous.
02 - Fold in the grated carrot, ground cinnamon, nutmeg, ginger, chopped walnuts, raisins if using, and a pinch of salt until evenly distributed throughout the oat mixture.
03 - Divide the mixture evenly between the two jars or containers, smoothing the tops so each portion is compact and uniform.
04 - Cover the containers and refrigerate for at least 8 hours to allow the oats to soften and the flavors to meld.
05 - In the morning, stir the chilled oats vigorously and add an extra splash of milk if you prefer a looser texture.
06 - Serve chilled, topping each portion with additional chopped walnuts, shredded coconut, a drizzle of maple syrup or a dollop of Greek yogurt as desired.
