Preparation time
- Total: Approximately 310 minutes
- Preparation: 300 minutes
- Cooking: 10 minutes
Ingredients
- 1-1/4 cup Almond Milk (Badam Milk)
- 1/2 cup Hung Curd (Greek Yogurt)
- 2 teaspoon Vanilla Extract
- 1/2 cup Carrots (Gajjar) - grated
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1 pinch Salt
- 1 pinch Nutmeg powder
- 2 teaspoon Chia Seeds
- 2 tablespoon Honey - or as needed
- 2 tablespoon Dessicated Coconut
- 1 1/4 cup Rolled Oats
- 1/3 cup Mixed nuts - roughly chopped
- Granola - and more nuts for topping
Instructions
- To make the Carrot Cake Overnight Oats, mix together all the ingredients, except the granola and nuts for topping, in a medium sized bowl
- Stir them all well until it is fully combined
- Divide the oats mixture into smaller mason jars or single serving bowls
- Cover them and refrigerate overnight or for at least for 3 hours, until the oats soak up the liquid and turn soft and tender
- At breakfast time, when ready to eat, top with some nuts or granola
- If you prefer your oats warm, microwave the jar/bowl for 40 to 50 seconds
- Serve the Carrot Cake Overnight Oats along with a bowl of fruits
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- World Breakfast
- Vegetarian