### TranslatedIngredients: 1-1/4 cup Almond Milk (Badam Milk),1/2 cup Hung Curd (Greek Yogurt),2 teaspoon Vanilla Extract,1/2 cup Carrots (Gajjar) - grated,1 teaspoon Cinnamon Powder (Dalchini),1 pinch Salt,1 pinch Nutmeg powder,2 teaspoon Chia Seeds,2 tablespoon Honey - or as needed,2 tablespoon Dessicated Coconut,1 1/4 cup Rolled Oats,1/3 cup Mixed nuts - roughly chopped,Granola - and more nuts for topping ### PrepTimeInMins: 300 ### CookTimeInMins: 10 ### TotalTimeInMins: 310 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To make the Carrot Cake Overnight Oats, mix together all the ingredients, except the granola and nuts for topping, in a medium sized bowl.Stir them all well until it is fully combined.Divide the oats mixture into smaller mason jars or single serving bowls. Cover them and refrigerate overnight or for at least for 3 hours, until the oats soak up the liquid and turn soft and tender.At breakfast time, when ready to eat, top with some nuts or granola. If you prefer your oats warm, microwave the jar/bowl for 40 to 50 seconds.Serve the Carrot Cake Overnight Oats along with a bowl of fruits.