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–+ servings
Close-up of Carrot Cake Overnight Oats in a mason jar, topped with shredded carrots and chopped nuts.

Carrot Cake Overnight Oats

Enjoy the flavors of carrot cake in a healthy and convenient breakfast. These overnight oats are perfect for busy mornings and provide sustained energy.
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Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Liquid Ingredients
  • 1.75 cup Non-dairy milk Cashew, oat, or soy milk recommended
  • 0.75 cup Vegan yogurt
  • 3-4 tablespoons Maple syrup Or other sweetener
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Ginger Optional
  • 0.125 teaspoon Nutmeg Optional
  • 1 pinch Salt
Oats and Mix-ins
  • 2 cups Quick-cooking or rolled oats A mix of both is recommended
  • 2 tablespoons Chia seeds
  • 1.25 cups Shredded carrot
  • 0.25 cup Chopped pecans or walnuts

Equipment

  • Large bowl
  • Whisk
  • Mason jars

Method
 

  1. In a large bowl, whisk together the non-dairy milk, vegan yogurt, maple syrup, vanilla extract, cinnamon, ginger (if using), nutmeg (if using), and salt until combined.
  2. Add the oats, chia seeds, shredded carrot, and chopped nuts to the bowl. Mix well. Let the mixture sit for at least 5 minutes to allow the oats and chia seeds to absorb liquid. Stir again to incorporate any liquid that has settled at the top.
  3. Divide the mixture among mason jars or other airtight containers. Seal well and refrigerate for at least 4 hours, or preferably overnight. Top as desired before serving. Enjoy cold or warm. Leftovers will keep in the fridge for up to 5 days.

Notes

For a protein boost, add 1 scoop of vanilla protein powder to the liquid ingredients. If your protein powder is sweetened, add an additional 2 tablespoons of plant milk and omit the sweetener in the recipe.

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