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    Home » Recipes » Oatmeal

    Published: Jun 21, 2022 · Modified: Jun 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 1 Comment

    Carrot Cake Overnight Oats

    GO TO RECIPE PRINT RECIPE
    5 from 4 votes
    Carrot Cake Overnight Oats

    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 to enjoy for breakfast either at home, or on the go.

    a bowl of carrot cake overnight oats

    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!

    Jump to:
    • Ingredients
    • How To Make Carrot Cake Overnight Oats
    • Meal Prep/Storage
    • Recipe FAQs
    • More Overnight Oatmeal Recipes
    • 📖 Recipe
    • Comments

    Ingredients

    Here is what you'll be needing to make this Carrot Cake Overnight Oats recipe:

    the ingredients needed to make this recipe

    We're talking the usual overnight oat suspects: oats, dairy-free milk, chia seeds, maple syrup, salt and vanilla. Then the add-ins which include grated carrot, nuts, raisins and spices, to give you those carrot cake vibes. Each portion includes one entire carrot!

    Feel free to add a little diced fresh or canned pineapple and a dollop of vegan yogurt if you have some, for an even more dessert-like taste!

    Success tip - 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.

    How To Make Carrot Cake Overnight Oats

    This recipe is super easy. Simply peel and grate a carrot, then add it to a jar (or other container with a lid) along with everything else. Give it a good stir then pop it in the refrigerator for a minimum of 4 to 5 hours. Serve straight from the jar, or tip into a bowl.

    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.

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    Recipe FAQs

    I'm allergic to nuts. What can I use instead of the walnuts/pecans?

    Omit them, or add some shredded coconut, sunflower seeds or pumpkin seeds instead.

    What can I use instead of chia seeds?

    You can use flax seeds instead, or just omit the chia seeds. If you do omit them though your oats won't be as thick in texture.

    More Overnight Oatmeal Recipes

    • Chunky Monkey Overnight Oats
    • Black Forest Overnight Oats
    • Strawberry Overnight Oats
    • Chocolate Peanut Butter Overnight Oats

    If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    📖 Recipe

    a bowl of carrot cake overnight oats

    Carrot Cake Overnight Oats

    Author: Melanie McDonald
    5 from 4 votes
    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 to enjoy for breakfast either at home, or on the go.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes
    COOK TIME: 0 minutes
    TOTAL TIME: 5 minutes
    Servings: 1 serving

    Ingredients
      

    • ½ cup (60 grams) rolled/old fashioned oats , certified gluten-free oats 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
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    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

    Serve straight from the fridge, or gently warmed.
    Recipe makes one portion but can easily be multiplied. 

    NUTRITION

    Serving: 1servingCalories: 548kcalCarbohydrates: 82gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 161mgPotassium: 899mgFiber: 15gSugar: 17gVitamin A: 10583IUVitamin C: 5mgCalcium: 393mgIron: 5mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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    Comments

    1. Jesse-Gabriel says

      June 21, 2022 at 3:33 pm

      5 stars
      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

      Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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