Carrot Cake Overnight Oats

Easy Carrot Cake Overnight Oats taste like dessert thanks to layers of creamy oats, carrots, vegan yogurt, and chopped nuts in every bite. Vegan and Gluten-Free.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 477kcal

Author Caitlin Shoemaker

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 of salt
2 cups quick-cooking or rolled oats*
2 tablespoons chia seeds
1 1/4 cups shredded carrot
1/4 cup chopped pecans or walnuts

US Customary - Metric

Instructions

Liquid Ingredients: In a large bowl whisk the milk, yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt together until combined.
Mix: Add the oats, chia seeds, shredded carrot, and chopped nuts to the bowl and mix well. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
Store & Serve: Fill each mason jar (or glass jar or tupperware) with the oats and seal well. Store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.

Notes

Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
Maple Syrup Substitutes: You can use equal parts agave, coconut sugar, or cane sugar (or another sweetener of your choice)
Oats: I like to use a 50-50 mix of quick oats (creamy texture) and rolled oats (chewy texture) for the ideal blend!
Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the liquid ingredients. Add an additional 2 tablespoons of plant milk and omit the sweetener if your powder is sweetened.

Nutrition