Carrot Cake Overnight Oats

Serving Size: 10

A delicious and healthy breakfast treat that's ready to go every morning with healthy and nutritious ingredients! Enjoy the flavors of carrot cake in every bite with this gluten-free and refined sugar-free recipe. Plus, it can be easily made dairy-free for a customizable morning delight, just add that in the modifications below.

Recipe by: Christine McMichael

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

24x18 wooden board, jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Sharp Knives

Ingredients

For the Oats

5 cup old fashioned rolled oats
5 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1 1/4 cup carrot grated and finely chopped
10 tablespoon pure maple syrup
7 1/2 cup vanilla almond milk
2 1/2 cup vanilla Greek yogurt
7 tablespoon raisins or dates chopped
7 tablespoon unsweetened shredded coconut
7 tablespoon walnuts chopped

For the Topping

5 tablespoon white chocolate chips
2 1/2 teaspoon coconut oil
1 1/4 cup vanilla Greek yogurt

Instructions

For the Oats

Divide the overnight oats ingredients between the mason jars or bowls with airtight lids.
Mix the ingredients in each mason jar until evenly distributed.

For the Topping

Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
Slowly add the yogurt into the white chocolate mixture, 1 tablespoon at a time, stirring until smooth.
Smooth the topping over each overnight oats jar and add extra shredded coconut, grated/chopped carrots, and chopped walnuts.
Add the lids and store in the refrigerator overnight.

Note

Nutrition facts for this recipe have been calculated with the topping.

Reheating Instructions

Overnight oats can be stored in the refrigerator for 2-3 days. They can also be frozen for up to 3 months! When you’re ready to eat them, simply thaw them out the night before or heat them up in the microwave.

Nutrition