Indulge in the flavors of carrot cake for breakfast with these carrot cake overnight oats. With a frosting-like layer and hints of sweetness, they offer a healthier twist on the classic dessert.
1. Plain whole-milk strained (Greek-style) yogurt 2. Smooth natural almond butter 3. Pure maple syrup 4. Chia seeds 5. Old-fashioned rolled oats
In a medium bowl, combine 1/4 cup yogurt, almond butter, 1 tablespoon maple syrup, chia seeds, vanilla, cinnamon, orange zest, ginger, nutmeg, and salt until smooth.
Gradually incorporate almond milk into the mixture until well combined, then fold in oats, shredded carrot, raisins, coconut, and 3 tablespoons pecans.
Cover the mixture and refrigerate for at least 8 hours or up to 4 days to allow flavors to meld and oats to soften.
When ready to serve, blend together softened cream cheese, remaining yogurt, and maple syrup to create a creamy topping.
Spoon layers of oat mixture and cream cheese mixture into jars, alternating until filled, then top with remaining pecans.