Overnight Carrot Cake Oats
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 383
- Total Fat
- 11 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 4 milligrams
- Sodium
- 381 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 7 grams
- Sugar
- 29 grams
- Protein
- 13 grams
- Total: 6 hr 10 min
- Active: 10 min
Ingredients
3/4 cup nonfat milk
1/2 cup old fashioned rolled oats, such as Old Fashioned Quaker® Oats
1 teaspoon packed dark brown sugar
1/8 teaspoon pure vanilla extract
1 small carrot, finely grated
Kosher salt
1 tablespoon toasted unsweetened shredded coconut
1 tablespoon raisins
1 tablespoon toasted chopped walnuts
Dash ground cinnamon
1 teaspoon honey, for drizzling, optional
Directions
Special equipment:
a glass pint jar or other container with a lid- 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 and up to overnight.
- In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. Drizzle with the honey, if using.