Carrot Cake Overnight Oats
These 10-ingredient Carrot Cake Overnight Oats are delicious, vegan, gluten-free, & make for an easy prep-ahead breakfast that will keep you full & satisfied!
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Servings: 2 servings
Ingredients
Carrot Cake Overnight Oat Batter:
- 1 cup rolled oats
- 2 Tablespoons chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- pinch of salt no more than ⅛ teaspoon
- ¾-1 cup oat milk I use ¾ for thicker oats, but use up to 1 cup based on preference
- 2 Tablespoons maple syrup
- 2 Tablespoons vegan cream cheese or plain vegan yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ cup peeled & grated carrots
Optional Toppings:
- plant-based yogurt
- shredded carrots
- chopped pecans
Instructions
- Add the rolled oats, chia seeds, cinnamon, nutmeg, and a pinch of salt to a mixing bowl and whisk together.
- Then, add in the remaining ingredients including the oat milk, maple syrup, vegan cream cheese (or yogurt), vanilla, and grated carrots. MIx into a thick batter, making sure to get out any large clumps of cream cheese.
- Pour the overnight oat batter into two glass jars, then seal and store in the fridge for 4 hours or overnight.
- The next morning remove from the fridge, add any toppings you desire such as yogurt or crushed pecans, and enjoy cold!
Notes
- Please see the blog post for substitution notes & recipe tips.
- Overnight oats are best enjoyed the day after they are made. However, they will keep in the fridge for about 3 days and are best enjoyed within this time range.
- I don't recommend freezing overnight oats.
- I used these tulip weck jars for this recipe.
Nutrition
Serving: 1jar (no toppings) | Calories: 376kcal | Carbohydrates: 60g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 118mg | Potassium: 339mg | Fiber: 11g | Sugar: 22g | Vitamin A: 2866IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!