Description
A comforting and delicious overnight oats recipe inspired by carrot cake flavors, featuring warming spices, shredded carrot, and a rich cream cheese drizzle. Perfect for a quick, nourishing breakfast that feels indulgent without the oven hassle.
Ingredients
- 1 cup (90 g) rolled oats (old-fashioned)
- 1 cup (240 ml) milk of choice (whole milk, almond, or oat milk)
- ½ cup (120 g) plain Greek yogurt (full-fat, can swap with dairy-free coconut yogurt)
- ½ cup (about 50 g) shredded carrot, finely grated
- 2 tablespoons (30 ml) maple syrup (can swap with honey or agave nectar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¼ cup (30 g) chopped walnuts or pecans, toasted (optional)
- 2 tablespoons raisins or golden raisins (optional)
- For the cream cheese drizzle:
- 3 oz (85 g) cream cheese, softened
- 2 tablespoons (15 g) powdered sugar
- 1–2 tablespoons (15–30 ml) milk
- 1 teaspoon lemon juice
Instructions
- Grate the carrot finely to about ½ cup (50 g).
- In a medium mixing bowl, combine 1 cup rolled oats, 1 cup milk, ½ cup plain Greek yogurt, and 2 tablespoons maple syrup. Stir until smooth and creamy.
- Add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and 1 teaspoon vanilla extract. Mix well to evenly distribute the spices.
- Fold in the shredded carrot, ¼ cup toasted walnuts or pecans if using, and 2 tablespoons raisins if desired.
- Divide the mixture into two 12-ounce (350 ml) mason jars or airtight containers. Seal and refrigerate overnight or for at least 6 hours.
- Prepare the cream cheese drizzle by whisking together 3 oz softened cream cheese, 2 tablespoons powdered sugar, 1 teaspoon lemon juice, and 1 to 2 tablespoons milk until smooth and pourable. Adjust milk to desired consistency.
- In the morning, stir the oats to combine any separated liquid. Drizzle the cream cheese mixture generously on top. Optionally, sprinkle extra nuts or cinnamon before serving.
Notes
Use old-fashioned rolled oats for best texture; instant oats get mushy. Toast nuts for extra flavor and crunch. Adjust sweetness with maple syrup or alternatives. For vegan version, use plant-based yogurt and cashew cream drizzle. If oats are too thick in the morning, add a splash of milk and stir. Store oats up to 3 days refrigerated; store cream cheese drizzle separately up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 320350
- Sugar: 1215
- Sodium: 150200
- Fat: 1012
- Saturated Fat: 45
- Carbohydrates: 4550
- Fiber: 56
- Protein: 1215
Keywords: overnight oats, carrot cake, breakfast, creamy oats, cream cheese drizzle, healthy breakfast, easy breakfast, make ahead