Carrot Cake Overnight Oats have all the delicious flavours and textures of carrot cake in healthy breakfast form! They take minutes to prepare with no cooking involved and are perfect for breakfast at home or on the go.
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Love carrot cake? Then you're going to love these Carrot Cake Overnight Oats! All the carrot cake flavours we know and love are packed up into a healthy, make-ahead, easily transportable, naturally vegan and gluten-free breakfast.
We're talking filling oats, fresh carrots, raisins, nuts and warming spices. This overnight oatmeal is so good. It tastes like dessert and is extra filling and hearty with 17 grams of protein per portion!
Ingredients
Here are the ingredients you need to make Carrot Cake Overnight Oats:
We're talking the usual overnight oat suspects: Oats, dairy-free milk such as almond milk, soy milk, or cashew milk, chia seeds, maple syrup, salt and vanilla. Use rolled oats for a chewy texture or quick oats for a slightly softer texture. I don't recommend using steel-cut oats for this recipe.
Then come the add-ins that give those carrot cake vibes. Grated carrot, nuts, raisins, and spices. Each portion of these oats contains one entire carrot!
How To Make Carrot Cake Overnight Oats
This recipe is super easy. Peel and grate a carrot, then add it to a jar (or other container with a lid) along with all of the other ingredients. Stir well then pop it in the refrigerator for a minimum of 4 to 5 hours.
Serve straight from the jar, or tip into a bowl and add toppings like vegan yogurt and fresh fruit.
Meal Prep/Storage
Overnight Oats are incredible for meal prep. Make up a batch at the weekend and they'll keep in the fridge for up to 5 days. Using mason jars makes them easily transportable.
Recipe FAQs
Omit them, or add some shredded coconut, sunflower, or pumpkin seeds instead.
You can use flax seeds instead, or omit them. If you omit them the overnight oats won't be as thick in texture.
Recipe
Carrot Cake Overnight Oats
Author:Ingredients
- ½ cup (50 grams) rolled/old fashioned oats , certified gluten-free if necessary
- 1 medium carrot , peeled and grated
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup , or agave
- 1 tablespoon raisins or sultanas
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice , or allspice or cinnamon
- 1 pinch fine sea salt
- 1 tablespoon chopped pecans/walnuts , or shredded coconut
- ¾ cup plant milk
INSTRUCTIONS
- Add everything to a jar or lidded container, with the milk going in last.
- Give it a really good stir then put the lid on.
- Refrigerate for a minimum of 4 hours or up to 5 days.
NOTES
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Lance Robert says
Tasty, nutritious, and a terrific way to start the day! I look forward to enjoying this for a long time to come!
Jennifer says
This is so delicious! It is in my regular rotation of overnight oats recipes. Thanks so much for sharing this delightful recipe!
Melanie McDonald says
I'm really pleased you enjoyed it Jennifer and thank you so much for taking the time to leave a review. It's much appreciated!
Jesse-Gabriel says
Im Herbst, Winter sehr lecker mit Kürbis, ich verwende sehr gerne die Sorten Sombra, sweet Kabocha oder auch grüner Hokkaido.
Einfach und einfach lecker!
Grüße