Description
A no-cook, spiced oatmeal recipe combining finely grated carrot, warm spices, and almond milk. Prepare in 10 minutes, then let it chill overnight for a ready-to-eat, cake-inspired breakfast.
Ingredients
1/2 cup quick cooking oats or rolled oats
4 tbsp finely grated carrot
1 tsp ground cinnamon
1/2 tsp ground allspice
1 tbsp chia seeds
2 tbsp raisins
1 tsp vanilla extract
1/3 cup maple syrup
1 1/4 cups plain, unsweetened almond milk
2 tbsp plain Greek yogurt (optional)
Greek yogurt (for topping, optional)
1/4 cup chopped pecans (for topping)
Instructions
- In a medium-sized container with a lid, combine the oats, grated carrot, cinnamon, allspice, chia seeds, and raisins.
- Pour in the vanilla extract, maple syrup, and almond milk. If you are using the optional Greek yogurt in the base, add it now. Mix thoroughly until all dry pockets are gone.
- Secure the lid on the container and place it in the refrigerator. Let the mixture chill for a minimum of 2 hours, though letting it sit overnight is often the most practical choice.
- When you are ready to eat, give the oats a quick stir and top them with a dollop of Greek yogurt and a sprinkle of pecans.
Notes
Use a fine grater for carrots to avoid chunks. For extra moisture, add more almond milk. Chia seeds help thicken the texture. Quick oats yield a softer result than rolled oats.
- Prep Time: 10
- Category: Breakfast
- Method: No-cook