Ingredients
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1 cup plain whole-milk strained (Greek-style) yogurt, divided
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2 tablespoons smooth natural almond butter
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2 tablespoons pure maple syrup, divided
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2 tablespoons chia seeds
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1 tablespoon vanilla extract
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1½ teaspoons ground cinnamon, plus more for sprinkling
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1 teaspoon grated orange zest
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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2 cups unsweetened almond milk or whole milk
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2 cups old-fashioned rolled oats
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½ cup shredded carrot
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¼ cup raisins
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¼ cup unsweetened shredded coconut
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¼ cup chopped pecans or walnuts, divided
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⅓ cup ⅓-less-fat cream cheese, softened
Directions
- Stir together ¼ cup yogurt, 2 tablespoons almond butter, 1 tablespoon maple syrup, 2 tablespoons chia seeds, 1 tablespoon vanilla, 1½ teaspoons cinnamon, 1 teaspoon orange zest, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon salt in a medium bowl until smooth. Gradually stir in 2 cups almond milk until well combined. Fold in 2 cups oats, ½ cup carrot, ¼ cup raisins, ¼ cup coconut and 3 tablespoons pecans (or walnuts). Cover and refrigerate for at least 8 hours and up to 4 days.
- When ready to serve, stir together ⅓ cup cream cheese and the remaining ¾ cup yogurt and 1 tablespoon maple syrup.
- Spoon ½ cup oat mixture in each of 4 (8-ounce) jars; spread about 2 tablespoons cream cheese mixture each layer of oats. Repeat the layers once. Top with the remaining 1 tablespoon pecans and lightly sprinkle with cinnamon.
