Carrot Apple Overnight Oats

Carrot cake flavors meet the make-ahead ease of overnight oats, a breakfast staple that thrives in American kitchens. Grated carrot and fresh apple steep overnight with maple, cinnamon, and ginger for a creamy, gently spiced jar.

Serves 2 · 12 min prep

Estimate for one serving

• 385 cal
• 14g protein
• 58g carbs
• 12g fat
• 3.9g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/4 cups unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 large carrot
• 1 medium apple
• 2 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 pinch pinch of salt
• 1/4 cup toasted walnuts
• 1/2 tsp fresh thyme leaves

Instructions

1. 1Grate the carrot on the large holes of a box grater and set aside any excess liquid.
2. 2Core the apple and grate half of it; dice the remaining half into small cubes for topping later.
3. 3In a medium bowl whisk together the almond milk, Greek yogurt, maple syrup, vanilla, cinnamon, ginger, and salt until smooth.
4. 4Stir in the rolled oats, chia seeds, grated carrot, and grated apple until everything is evenly distributed.
5. 5Divide the mixture between two jars or airtight containers, packing it down lightly.
6. 6Cover and refrigerate at least 6 hours or overnight so the oats soften and the flavors meld.
7. 7In the morning give each jar a good stir; if the mixture is too thick, loosen with a splash of almond milk.
8. 8Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then roughly chop.
9. 9Top each serving with the reserved diced apple, toasted walnuts, and a few fresh thyme leaves for an herbal lift.
10. 10Eat cold straight from the jar or warm gently in the microwave for 60 to 90 seconds if you prefer a cozy bowl.