Carrot Cake Overnight Oats
Carrot cake for breakfast? Sign me up! These carrot cake overnight oats are everything you love about carrot cake, transformed into an easy, healthy, make-ahead breakfast that takes just 5 minutes to prep.
Equipment
Ingredients
- ½ cup quick oats
- ½ cup non-dairy milk
- ¼ cup freshly grated carrots
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- non-dairy yogurt, optional for topping
- chopped walnuts, optional for topping
Instructions
- Combine the ingredients: Add the quick oats, grated carrots, non-dairy milk, maple syrup, vanilla extract, cinnamon, and nutmeg to a jar or bowl.
- Stir well: Mix until everything is fully combined.
- Chill overnight: Cover and refrigerate overnight (or for at least 4 hours)
- Serve: In the morning, give it a stir, add your toppings, and enjoy!
Video
Notes
- Use freshly grated carrots: Don't use pre-shredded carrots; they're too dry and won’t give you that soft, moist texture from freshly grated carrots.
- Adjust the consistency: If your oats are too thick in the morning, just add a splash of milk and stir.
- Sweeten to taste: Add more maple syrup if you prefer a sweeter oatmeal.
- Wait to add your toppings: For the best texture, wait to add your topping until just before serving.
- Storage: Store in an airtight container in the fridge for up to 3–4 days
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Serving: 1 serving, Calories: 302kcal, Carbohydrates: 60g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 190mg, Potassium: 351mg, Fiber: 6g, Sugar: 27g, Vitamin A: 5352IU, Vitamin C: 2mg, Calcium: 244mg, Iron: 2mg
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