Print
Carrot Cake Overnight Oats
Enjoy the delicious, tender flavors of carrot cake for breakfast with this vegan carrot cake overnight oats recipe. A complete part of a healthy diet, the heart-healthy fiber from oatmeal combined with carrots, raisins, and walnuts, will start your day out right!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 5 minutes minutes
Servings 2
Calories 330 kcal
1 cup rolled oats 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 tablespoon chia seeds 2 teaspoons dried cranberries , chopped 1 ½ cup unsweetened almond milk 2 tablespoons maple syrup ½ cup finely grated carrots 1 tablespoon walnuts, chopped
Combine the oats, spices, chia seeds, and dried cranberries in a bowl. Stir to combine.
In a separate bowl combine the plant-based milk, maple syrup, and grated carrots. Stir to combine.
Pour the milk mixture over the oats mixture and stir until well combined. Cover and refrigerate for at least one hour or up to overnight.
Before serving add chopped walnuts. For extra crunch and flavor, you can toast the nuts in an oven at 200°F (93°C) for 5 minutes first.
Calories: 330 kcal | Carbohydrates: 53 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 275 mg | Potassium: 312 mg | Fiber: 9 g | Sugar: 18 g | Vitamin A: 4413 IU | Vitamin C: 1 mg | Calcium: 333 mg | Iron: 3 mg