These carrot cake overnight oats are quick and easy to make, and a healthier way to enjoy cake for breakfast! It may be the dietitian in me, but I LOVE carrot cake. I've grown to love a balance of flavors and textures in almost everything I eat. Sweet and salty. Soft and crunchy. Hot and cold. Carrot cake hits hard in that department, with the crunch of the carrots and pecans, and the balance of tangy and sweet with the cream cheese icing. So I'm channeling spring a little early, and bringing my obsession with carrot cake to the breakfast world. You're welcome. What makes these carrot cake overnight oats delicious and healthy rolled oatsbrown sugarcinnamonraisinschopped pecanssaltshredded carrotlow-fat milkvanillaplain low-fat Greek yogurt How to make these overnight oats To start, in a large mixing bowl, add 1 cup of rolled oats, 1 1/2 tablespoons of brown sugar, 1 teaspoon cinnamon, 1/4 cup raisins, 3 tablespoons chopped pecans, and a pinch of salt. Mix until combined.Next, stir in 1/2 cup of shredded carrot (about 1 medium carrot), 1 cup low-fat milk, 2 teaspoons vanilla, and 1/2 cup plain low-fat Greek yogurt. Stir the mixture until fully combined. Transfer mixture to 2 resealable jars or containers, cover, and refrigerate overnight. When ready to enjoy, top with extra cinnamon and chopped pecans if desired. Pro Tips: You can adjust the sweetness based on your tastes, or swap out brown sugar for maple syrup or honey as well.I love ...
Carrot Cake Overnight Oats
