Recipes
Carrot Cake Overnight Oats
- Breakfast
Carrot cake for breakfast? We say yes! These carrot cake overnight oats taste just like the classic dessert—complete with a frosting-like layer—but with far less added sugar. We like layering some of the frosting in between layers of oats, but you can dollop it all on top if you prefer.
Ingredients
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1 cup plain whole-milk strained (Greek-style) yogurt, divided
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2 tablespoons smooth natural almond butter
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2 tablespoons pure maple syrup, divided
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2 tablespoons chia seeds
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1 tablespoon vanilla extract
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1½ teaspoons ground cinnamon, plus more for sprinkling
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1 teaspoon grated orange zest
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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2 cups unsweetened almond milk or whole milk
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2 cups old-fashioned rolled oats
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½ cup shredded carrot
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¼ cup raisins
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¼ cup unsweetened shredded coconut
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¼ cup chopped pecans or walnuts, divided
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⅓ cup ⅓-less-fat cream cheese, softened
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