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A glass holds carrot cake overnight oats with another glass behind it. There are carrots in the background.
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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
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Calories 330kcal

Ingredients

  • 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

Instructions

  • 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.
    A hand holds a measuring cup pouring wet ingredients into a bowl with oats and spices. There are raw carrots in the background.
  • 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.

Nutrition

Calories: 330kcal | Carbohydrates: 53g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 312mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4413IU | Vitamin C: 1mg | Calcium: 333mg | Iron: 3mg