Carrot Cake Overnight Oat Bowl

Carrot Cake Overnight Oat Bowl

Shredded carrot, warm spices, and creamy oats meld overnight into a no-cook breakfast.

Total 8 hr 10 min Makes 2 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This overnight oat bowl layers rolled oats and grated carrot with cinnamon, nutmeg, and a touch of maple syrup for a dessert-like breakfast that requires no stovetop. Chilling overnight softens the oats to a creamy texture while the carrot stays lightly crisp, and a topping of walnuts and coconut echoes classic carrot cake. It travels well in a jar for busy mornings.

Ingredients

  • 1 cup rolled oats
  • 1 cup milk
  • 1/2 cup plain Greek yogurt
  • 2/3 cup carrot, finely grated
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons chopped walnuts
  • 2 tablespoons raisins
  • 1 tablespoons unsweetened shredded coconut

Method

  1. In a mixing bowl, stir together the rolled oats, milk, Greek yogurt, grated carrot, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt until evenly combined.

  2. Fold in the raisins, reserving the walnuts and coconut for topping.

  3. Divide the mixture between two jars or airtight containers, cover, and refrigerate overnight to let the oats soften.

  4. Before serving, stir each bowl and top with chopped walnuts and shredded coconut.

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    Carrot Cake Overnight Oat Bowl

    This overnight oat bowl layers rolled oats and grated carrot with cinnamon, nutmeg, and a touch of maple syrup for a dessert-like breakfast that requires no stovetop. Chilling overnight softens the oats to a creamy texture while the carrot stays lightly crisp, and a topping of walnuts and coconut echoes classic carrot cake. It travels well in a jar for busy mornings.

    8 hr 10 min 2 servings 340 cal

    Ingredients

    • 1 cup rolled oats
    • 1 cup milk
    • 1/2 cup plain Greek yogurt
    • 2/3 cup carrot, finely grated
    • 2 tablespoons maple syrup
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 2 tablespoons chopped walnuts
    • 2 tablespoons raisins
    • 1 tablespoons unsweetened shredded coconut

    Method

    1. 1

      In a mixing bowl, stir together the rolled oats, milk, Greek yogurt, grated carrot, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt until evenly combined.

    2. 2

      Fold in the raisins, reserving the walnuts and coconut for topping.

    3. 3

      Divide the mixture between two jars or airtight containers, cover, and refrigerate overnight to let the oats soften.

    4. 4

      Before serving, stir each bowl and top with chopped walnuts and shredded coconut.