# What You'll Need:
→ Oats base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon vanilla extract
→ Carrot cake mix-ins
06 - 3/4 cup finely grated carrot (about 2 small carrots)
07 - 1/2 teaspoon ground cinnamon
08 - 1/8 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - 1/4 cup chopped walnuts
11 - 2 tablespoons raisins (optional)
12 - Pinch of salt
→ Toppings (optional)
13 - Additional chopped walnuts, to taste
14 - Shredded coconut, to taste
15 - Drizzle of maple syrup, to taste
16 - Dollop of Greek yogurt, to serve
# Directions:
01 - In a medium mixing bowl or jar, combine the rolled oats, milk, Greek yogurt, maple syrup (or honey) and vanilla extract. Stir until homogeneous.
02 - Fold in the finely grated carrot, ground cinnamon, ground nutmeg, ground ginger, chopped walnuts, raisins if using, and a pinch of salt until evenly distributed.
03 - Divide the mixture evenly between two jars or airtight containers, leaving a little headspace for expansion and any additional liquid you may add later.
04 - Cover and refrigerate for at least 8 hours (overnight) to allow the oats to soften and the flavors to meld.
05 - Stir the chilled oats briskly; if a looser consistency is preferred, add a splash of milk and mix to incorporate.
06 - Top with additional chopped walnuts, shredded coconut, a drizzle of maple syrup or a dollop of Greek yogurt as desired and serve chilled.
