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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.
Prep Time
5
mins
Cook Time
0
mins
Total Time
5
mins
Course:
Breakfast
Cuisine:
vegan
Diet:
Gluten Free, Vegan
Servings:
1
serving
Calories:
548
kcal
Author:
Melanie McDonald
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
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:
1
serving
|
Calories:
548
kcal
|
Carbohydrates:
82
g
|
Protein:
17
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Sodium:
161
mg
|
Potassium:
899
mg
|
Fiber:
15
g
|
Sugar:
17
g
|
Vitamin A:
10583
IU
|
Vitamin C:
5
mg
|
Calcium:
393
mg
|
Iron:
5
mg