Description
A quick and flavorful breakfast inspired by carrot cake, perfect for busy mornings.
Ingredients
Scale
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup Greek yogurt
- 1 small carrot, finely shredded
- 1 tbsp chia seeds
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Chopped walnuts or pecans for topping
- Extra shredded carrots for topping
- Drizzle of honey or maple syrup for topping (optional)
Instructions
- Finely shred the carrot using a box grater or food processor.
- In a mixing bowl, combine oats, milk, Greek yogurt, shredded carrot, chia seeds, maple syrup, vanilla extract, cinnamon, and nutmeg. Stir well to blend.
- Spoon the mixture into a mason jar or airtight container, layering for a pretty presentation if desired.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with chopped walnuts, extra shredded carrot, and a drizzle of honey or maple syrup.
Notes
Store in an airtight container in the fridge for up to 4 days. For best results, top with nuts just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg