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Chilled carrot cinnamon oats with chia and plain yogurt

Carrot Cake Overnight Oats with Chia

Rolled oats and finely grated carrot soaked with chia, milk, yogurt, maple syrup and cinnamon.
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Prep Time 10 minutes
Soaking and settling 6 hours 10 minutes
Total Time 6 hours 20 minutes
Course Breakfast
Cuisine American-inspired
Servings 2

Equipment

  • 1 Two clean jars with lids or one covered mixing bowl

Ingredients
  

  • 100 g rolled oats not steel-cut
  • 15 g chia seeds
  • 80 g carrot cleaned and finely grated
  • 250 ml milk plus a little to adjust after chilling
  • 100 g plain yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Clean and finely grate the carrot. Measure the oats, chia, milk, yogurt, maple syrup and cinnamon. Set out two clean jars with space for stirring, or a covered bowl.
    Rolled oats, grated carrot, chia, milk, yogurt, maple syrup and cinnamon
  • Stir oats, chia and cinnamon together to distribute the seeds. Mix in the finely grated carrot and divide between the jars if making individual servings.
    Mixing oats, grated carrot, chia and cinnamon in a jar
  • Stir in milk, yogurt and maple syrup thoroughly, scraping the bottom for dry oats. After10 minutes stir again to break up early chia clumps. Cover and refrigerate.
    Milk and yogurt stirred into carrot oats in two jars
  • Chill for at least6 hours. Stir before eating and add milk a tablespoon at a time if too thick. If loose, allow more refrigerator time. Serve chilled.
    Stirring thick chilled carrot oats and adjusting with milk

Notes

Total time includes10 minutes settling and at least6 hours refrigeration; not a ready-to-eat10-minute breakfast. Contains milk; check oats for gluten cross-contact. Use suitable unsweetened alternatives if needed.
Keep chilled at40°F (4°C) or below and use within2 days for best texture, respecting ingredient freshness. Generated illustrations; no personal kitchen test is claimed.
Keyword carrot cake overnight oats