Carrot Cake Overnight Oats Recipe

Carrot Cake Overnight is a healthy blend of whole grains, and is loaded with protein to kickstart your morning, and fibre to keep you going for a long day ahead. Oatmeal is a convenient, wholesome and quick breakfast option and everybody has their favourite way to prepare them. This recipe for overnight oats reduces the effort it takes to cook the oats and instead allows them to soak overnight. Same delicious oats minus the effort, but not without the benefits. The oats can be put together in minutes, the night before and you can wake up to a healthy breakfast.   Almond Milk (Badam Milk), Hung Curd (Greek Yogurt), Vanilla Extract, Carrots (Gajjar), Cinnamon Powder (Dalchini), Salt, Nutmeg powder, Chia Seeds, Honey, Dessicated Coconut, Rolled Oats, Mixed nuts, Granola   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     300   10     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.