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

Carrot Cake Overnight Oats

Enjoy a delicious and energizing breakfast with these Carrot Cake Overnight Oats. This recipe is perfect for meal prepping and offers a nutritious start to your day.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oats
  • 1.75 cup non-dairy milk Cashew, oat, or soy milk recommended
  • 0.75 cup vegan yogurt
  • 3-4 tablespoons maple syrup Or agave, coconut sugar, or cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 0.5 teaspoon ginger Optional
  • 0.125 teaspoon nutmeg Optional
  • pinch salt
  • 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
  • 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 oat mixture among mason jars or other containers. Seal them tightly and store in the refrigerator for at least 4 hours, or preferably overnight. Serve cold or warm, with your desired toppings. 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, you may want to omit the maple syrup and add an extra 2 tablespoons of plant milk.

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