Recipe: Carrot Cake Overnight Oats

by Cate on August 30, 2017

A simple, delicious, make-ahead breakfast that will set you up for a week of easy mornings.

Carrot Cake Overnight Oats

Truth be told, my kids don’t really like oatmeal. Unless it’s in a cookie (like these or these), or ground so fine that they don’t notice it when I use it as a binder in meatloaf, they really want no part of it.

Which means every time I make Overnight Oats, I don’t have to share.

#silverlining

I taught a recent kids craft and cooking workshop, and my client wanted me to share a healthy recipe for the kids to make. Overnight Oats completely fit the bill, and it’s easy to make with a large group of high-energy kids. Open your jar, layer the ingredients while following the recipe, seal, refrigerate, and enjoy the next morning. And if they whined that they didn’t like oatmeal either, I told them to share it with their parent.

Because, let’s be honest, who doesn’t need an easy morning? Now that school is starting (we start next week in New Jersey), I’m a big fan of making a big batch of something on the weekend and having breakfast for the week, and although my kids won’t eat this, I can make MY breakfast for the week in under ten minutes.

And if your kids don’t like oatmeal either, gather a group of girlfriends together and make a few different recipes for overnight oats and swap them — you can have yourself a different breakfast offering for every morning with little prep time.

Like most Overnight Oats recipe, this one is really just a guideline. I use almond milk, but feel free to substitute whatever kind of liquid you prefer. If you don’t like brown sugar, you can use maple syrup or agave as a sweetener instead. You really can’t screw it up … and, well, that’s the best kind of recipe, isn’t it?

Hungry for more Overnight Oats recipes?
This is a delicious peanut butter and banana version I love as well.
And while it’s not overnight oats, THIS is one breakfast oatmeal recipe that my kids can agree on.

Carrot Cake Overnight Oats
Recipe courtesy of Cate O’Malley

Ingredients
1/2 cup Quaker Oats
1/2 cup almond milk
1/4 cup carrot, shredded
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon

Directions
Add Quaker Oats to your container of choice, pour in milk, and layer carrot and brown sugar. Sprinkle with cinnamon, place in the refrigerator, and enjoy in the morning (stir before eating; can be eaten at room temperature or warmed up).

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