Ingredients
Wet Ingredients
- 1 cup unsweetened vanilla almond milk
- 1/2 cup plain Greek yogurt
- 1/3 cup vanilla protein powder (optional)
- 1/4 cup grated carrots
- 2-3 tablespoons maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup old fashioned rolled oats
- 1 tablespoon chia seeds
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Pinch of salt
- 2 tablespoons raisins
Toppings (Optional)
- Chopped walnuts
- Additional raisins
Instructions
- Mix wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder (if using), unsweetened vanilla almond milk, grated carrots, maple syrup, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate mixing bowl, stir together the rolled oats, pinch of salt, ground cinnamon, allspice, chia seeds, and raisins until evenly distributed.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the oat mixture and stir thoroughly until everything is evenly combined.
- Refrigerate and set: Divide the combined mixture evenly into two jars or airtight containers. Cover and refrigerate for at least 5 hours, preferably overnight, to allow the oats and chia seeds to absorb the liquids and soften.
- Serve and garnish: When ready to eat, give the oats a good stir, then top with chopped walnuts and additional raisins if desired for added texture and flavor.
Notes
- Maple syrup amount can be adjusted according to your preferred sweetness level or substituted with honey or agave nectar.
- Vanilla protein powder is optional but adds extra protein; you can omit it if you prefer a simpler version.
- Overnight oats can be stored in the refrigerator for up to 3 days.
- For a vegan version, use plant-based yogurt instead of Greek yogurt.
- You can swap raisins for other dried fruits like cranberries or chopped dates if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
