Carrot Cake Overnight Oats

May 8, 2019 Frank Mastrandrea Comments 0 Comment

Of all my overnight oat recipes, I think this one has consistently ranked as my wife’s favorite… so it stays in heavy rotation! Personally, I’m not a fan of carrots in general, but I do like a good carrot cake, and I do really enjoy them in this version of overnight oats. The recipe does call for a bit of cooking (well, heating) and because of that it’s really easier to prepare multiple servings (four in this case) at the same time. But otherwise, it’s just another simple and tasty preparation that’s great for breakfast or snack-time!

Carrot Cake Overnight Oat Ingredients — The nine ingredients needed for Carrot Cake Overnight Oats

Ingredients (serves 4)

1 cup, Old-Fashioned Oats
4 tsp, Brown Flax, Ground
1 1/2 cups, Unsweetened Original Almond Milk
1 8 oz can of Crushed Pineapple in juice
1/3 cup of Matchstick Carrots (broken into small pieces)
1/3 cup Raisins
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
2 tbsp Maple Syrup

Get Cooking

In a small saucepan over medium heat, combine the pineapple, carrots, raisins, vanilla, cinnamon and maple syrup. Normally the matchstick carrots will be too long for overnight oats so you need to break them up. Cutting them with a knife is messy. Cutting them with culinary scissors works fine but its overly time consuming. Breaking them with your fingers as you put them into your measuring cup works just fine. As for the raisins? I’ve made this with golden and regular raisins and it really doesn’t matter, so whatever you have on hand will work fine.

Cook the ingredients in a small saucepan over medium heat — Everything ready to go

Let the mixture cook over medium heat for 5-10 minutes… you can go longer if you’d like. The purpose is to plump up the raisins, marry the flavors and soften the carrots a bit. You don’t have to stir constantly, but just make sure everything is mixed well.

While the mixture is cooking, in each of your mason jars (or whatever container you’re using to store your oats), put 1/4 cup of Oats, 1 tsp of flax, and 1/4 cup plus 2 tbsp of Almond Milk. Mix well and set aside.

By this time, the mixture should start to smell good and look good, and you’ll be tempted to just eat it and forget about the whole overnight oats thing. Stay strong.

The cooked and ready ingredients — Ready to go!

Now simply evenly divide the mixture into the four jars, seal them up and refrigerate for a minimum of 4-5 hours but preferably overnight.

Let’s Eat!

I highly recommend warming the oats for one minute in the microwave, and then decanting into a small bowl and mixing everything up well before enjoying. I know, however that there are plenty of people who enjoy COLD overnight oats. If that’s you, please keep it to yourself.

Notes

As you will start to notice, I try to keep most of my overnight oats recipes right around 200 calories (if not under). I like that for breakfast, but also feel that it allows them to be available as a snack at that size as well. This carrot cake recipe is one that could certainly benefit from the addition, say, of a tablespoon of flaked unsweetened coconut into the mixture. Or perhaps some nuts. But that goes beyond my targeted calorie range. But that doesn’t mean you can’t adjust it to be exactly the way YOU like it.