To say I was skeptical about overnight oats would be an understatement. The thought that anything good could come out of mixing uncooked oats with liquid and sticking it in fridge over night seemed an impossibility. But I kept seeing recipes for overnight oats and friends (who actually have good taste) made them and liked them. They are also super healthy. Hmmm. Maybe…
Then one week my CSA share came with beautiful, fresh carrots and a recipe for carrot cake overnight oats. Did they say carrot cake? I still didn’t try it right away, but a few weeks later, I gave it a shot, modifying it based on my tastes. First, it’s not so much a recipe as an assembly of ingredients. There’s no cooking. Just stir. So it’s fabulous to make with the kids. Second, it’s yummy, really yummy in fact. The cinnamon and allspice actually make it taste like carrot cake. I eat it with a scoop of plain Greek yogurt (vanilla would be good too) and a few walnuts or pecans.
- 1 cup rolled oats
- ½ cup carrot, finely grated
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 1 tablespoon chia seeds
- 3 tablespoon raisins
- 1 teaspoon vanilla extract
- 3 tablespoon maple syrup
- 1 and ¼ cup almond milk, unsweetened
- First, mix all dry ingredients in a large bowl.
- Add in wet ingredients and mix again.
- Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
- Top with Greek yogurt and pecans.