Carrot Cake Overnight Oats
Indulge in a delightful twist on a classic breakfast favorite with these Carrot Cake Overnight Oats. Rolled oats are combined with grated carrots, a hint of cinnamon, and a drizzle of our Maple Dark Balsamic Vinegar, infusing each spoonful with a rich, sweet complexity. Maple syrup adds a touch of natural sweetness, while almond milk ensures a creamy texture. After a night of refrigeration, these oats become luxuriously thick and creamy, ready to be topped with crunchy chopped nuts, shredded coconut, and a dollop of Greek yogurt for a wholesome and satisfying breakfast experience that tastes just like dessert.
I N G R E D I E N T S :
- 1 cup rolled oats
- 1/2 cup grated carrots
- 1/2 teaspoon ground cinnamon
- 2 tablespoons Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar
- 1 tablespoon Rocky Mountain Olive Oil Roasted Walnut Oil
- 2 tablespoons maple syrup (adjust to taste)
- 1 cup almond milk (or any milk of your choice)
- chopped nuts (such as walnuts or pecans), for topping
- shredded coconut, for topping
- greek yogurt, for topping
I N S T R U C T I O N S :
- In a mixing bowl, combine rolled oats, grated carrots, ground cinnamon, Maple Balsamic Vinegar, Roasted Walnut Oil, maple syrup, and almond milk. Stir until well combined.
- Cover the bowl and refrigerate overnight, or for at least 4 hours, to allow the oats to soften and absorb the flavors.
- Before serving, give the oats a stir. If desired, adjust the sweetness with more maple syrup.
- Divide the overnight oats into serving bowls and top with chopped nuts, shredded coconut, and a dollop of Greek yogurt.
- Enjoy your delicious Carrot Cake Overnight Oats for a nutritious and satisfying breakfast!