Carrot cake overnight oats

Course Breakfast

Cuisine American

Keyword carrot cake oats, cream cheese oats, make ahead breakfast, overnight oats with yogurt

Prep Time 10

Total Time 10

Servings 1 serving

Rolled oats, Greek yogurt, shredded carrot, raisins and cream cheese chilled in a jar until it tastes like carrot cake. Serve cold with extra carrot and cinnamon.

Ingredients

⅓ cup plain Greek yogurt
½ cup heaping rolled oats
⅔ cup milk of any kind
1 tablespoon chia seeds or ground flax meal
½ teaspoon vanilla extract
Pinch salt
0-2 tablespoons honey or maple syrup
1 large carrot peeled and shredded
2 tablespoons softened cream cheese
¼ cup raisins
½ teaspoon ground cinnamon

Directions

In a medium mixing bowl, whisk everything together, then spoon it into a jar that has a tight-fitting lid.
Close the jar and chill for at least 4 hours, ideally overnight, before eating.
Eat it cold, with more shredded carrot, raisins, and cinnamon on top if you like.

Notes

Refrigerate in a sealed jar. Oats with fresh fruit are best eaten within three days. Safety: contains dairy and cream cheese, keep at 40 F or below; no honey for babies under 1.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅓ cup plain Greek yogurt counted as nonfat Greek yogurt, ⅔ cup milk of any kind counted as whole milk, chia seeds or ground flax meal (the first choice counted), carrot counted as carrots. Brands and portions vary, so use it only as an approximation.