Honey for drizzling, optional
3/4 cup nonfat milk
1/2 cup old-fashioned rolled oats
1 teaspoon packed dark brown sugar
1/8 teaspoon pure vanilla extract
1 small carrot, finely grated
1 tablespoon toasted unsweetened shredded coconut
1 tablespoon raisins
1 tablespoon toasted chopped walnuts
Dash ground cinnamon
The night before you want to eat the oats, combine the milk, oats, brown sugar, vanilla, carrots and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate for at least 6 hours or up to overnight.
In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. To serve, drizzle with honey if using.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.