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–+ servings
Close-up of delicious Carrot Cake Overnight Oats layered in a glass jar, topped with nuts and a dollop of cream.

Carrot Cake Overnight Oats

This recipe for Carrot Cake Overnight Oats is a healthy and satisfying breakfast option for busy mornings. It combines the flavors of carrot cake with the convenience of overnight oats, making it a delicious and nutritious start to your day.
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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 3/4 cup non-dairy milk
  • 3/4 cup vegan yogurt
  • 3-4 tablespoons grade A maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger optional
  • 1/8 teaspoon nutmeg optional
  • pinch salt
Oats and Mix-ins
  • 2 cups quick-cooking or rolled oats a 50-50 mix of quick oats and rolled oats is recommended
  • 2 tablespoons chia seeds
  • 1 1/4 cups shredded carrot
  • 1/4 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 some liquid. Stir again to incorporate any liquid that has settled at the top.
  3. Divide the mixture evenly among mason jars or other containers. Seal them well and store in the refrigerator for at least 4 hours, or preferably overnight.
  4. Top as desired before serving. Enjoy cold or warm. Leftovers will keep in the refrigerator 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 from the recipe.

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