Description
These carrot cake overnight oats are quick and easy to make, and a healthier way to enjoy cake for breakfast!
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 cup raisins
- 3 tablespoons chopped pecans
- pinch salt
- 1/2 cup shredded carrot (about 1 medium carrot)
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla
Instructions
- In a mixing bowl, add oats, brown sugar. cinnamon, raisins, chopped pecans, and salt, and stir to combine.
- Add shredded carrot, milk, yogurt, and vanilla, and stir until fully combined.
- Transfer to 2 jars or containers with resealable lids, and refrigerate overnight.
- When ready to eat, sprinkle with extra cinnamon and chopped pecans if desired.
- Prep Time: 5 min
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 411
- Sugar: 24
- Sodium: 118
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 8
- Protein: 17
- Cholesterol: 8
Keywords: oats, oatmeal, breakfast, recipe, make ahead