Indulge in a delightful twist on a classic breakfast favorite with these Carrot Cake Overnight Oats. Rolled oats are combined with grated carrots, a hint of cinnamon, and a drizzle of our Maple Dark Balsamic Vinegar, infusing each spoonful with a rich, sweet complexity. Maple syrup adds a touch of natural sweetness, while almond milk ensures a creamy texture. After a night of refrigeration, these oats become luxuriously thick and creamy, ready to be topped with crunchy chopped nuts, shredded coconut, and a dollop of Greek yogurt for a wholesome and satisfying breakfast experience that tastes just like dessert.

I N G R E D I E N T S :

• 1 cup rolled oats
• 1/2 cup grated carrots
• 1/2 teaspoon ground cinnamon
• 2 tablespoons Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar
• 1 tablespoon Rocky Mountain Olive Oil Roasted Walnut Oil
• 2 tablespoons maple syrup (adjust to taste)
• 1 cup almond milk (or any milk of your choice)
• chopped nuts (such as walnuts or pecans), for topping
• shredded coconut, for topping
• greek yogurt, for topping

I N S T R U C T I O N S :

1. In a mixing bowl, combine rolled oats, grated carrots, ground cinnamon, Maple Balsamic Vinegar, Roasted Walnut Oil, maple syrup, and almond milk. Stir until well combined.
2. Cover the bowl and refrigerate overnight, or for at least 4 hours, to allow the oats to soften and absorb the flavors.
3. Before serving, give the oats a stir. If desired, adjust the sweetness with more maple syrup.
4. Divide the overnight oats into serving bowls and top with chopped nuts, shredded coconut, and a dollop of Greek yogurt.
5. Enjoy your delicious Carrot Cake Overnight Oats for a nutritious and satisfying breakfast!