I've eaten these overnight oats every morning for the past 2 weeks. I can't stop, won't stop.

It's 2 things I love more than most things, carrot cake + oatmeal, combining forces for one incredibly delicious, filling breakfast. It's basically a yummy pudding that's also really healthy - yay for sneaking veggies into breakfast treats!

And yay for cold, refreshing breakfast treats - these oats are going to be absolutely perfect to have in the fridge once things start really heating up in my AC-less LA apartment (dread, dread, and more dread there).

But these oats - oh, these oats. The chia seeds bind everything together and give you a jump on omega-3's and protein for the day, the yogurt gives it a cream-cheese-frosting-esque tartness, and the spice + carrot combination is just so delicious.

Overnight oats with chia are best prepared in a jar with a screw-on lid so you can shake everything together really well, using the jar like a breakfast cocktail shaker. Shaking activates the chia seeds and really plumps them up, creating a thicker, creamier, more amazing treat.

This recipe is per serving - make a few at a time and eat them all week. You won't want to stop!

Overnight Carrot Cake Oats

1/2 cup rolled oats
1 cup unsweetened vanilla almond / soy / coconut milk
1 small-medium carrot, grated
2 tbs. yogurt (I used non-fat Greek style yogurt)
1 tbs. chia seeds
2 tbs. raisins
1 tbs. chopped nuts (I had sliced almonds, but these are optional - just use what you like and have!)
1 tbs. honey
1/2 tsp. cinnamon
a healthy pinch ground ginger
a healthy dash ground cloves or allspice

Combine everything but 1 tablespoon of the raisins and the chopped nuts in a lidded jar and shake to really mix things up. Refrigerate at least overnight, but up to 5 days.

To serve, shake again and pour into a bowl, top with 1 tablespoon raisins + chopped nuts and a dusting of ground cinnamon.