Carrot Cake Overnight Oats

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I am currently sitting in my hotel room in Lagos, Portugal with a touch of a stomach ache – most likely from the mass quantities of amazing food I have consumed this week. All I wanted for dinner tonight were these simple healthy Carrot Cake Overnight Oats. So I have decided to finally share the recipe!

This recipe is gluten-free, dairy-free and vegan. It is packed with protein and veggies! Well, carrots. The only veggie you need to make this creamy and flavourful breakfast dish.

What kind of oats do you use for overnight oats?

Rolled oats are the best option here! If you are celiac or have a gluten sensitivity, make sure that they are processed in a gluten-free facility.

Steel cut oats should be used when heated with milk or water, and this recipe does not require any heat. If used, they may be a bit tough and difficult to chew.

Quick oats have a tendency to get a bit mushy when used as overnight oats. But if this all you have, don’t hesitate to try them!

How to make Carrot Cake Overnight Oats

What you’ll need:

  • Gluten-free rolled oats
  • Shredded carrot
  • Almond beverage or other nut/oat beverage
  • Maple syrup
  • Cinnamon
  • Pecans and shredded coconut (optional)

First, mix all of the ingredients, except the pecans and the coconut in a medium-sized bowl or jar.

1/4 cup of shredded carrot per serving adds the perfect crunch to start the morning off right. But feel free to add more/less carrot if you wish. I shred mine with a cheese grater, but a food processor will work as well.

Refrigerate for at least 2 hours, or overnight.

Divide into 2 bowls and top with pecans, coconut and other favourite toppings. Some suggestions include peanut butter, raisins, yogurt, whipped cream cheese or my Strawberry Chia Jam.

Leftovers

This easy oat recipe will stay fresh in the fridge for a week. Alternatively, you can store it in the freezer for up to 2 months.


As always, if you have any questions, comments or substitutions that you have tried, please comment and rate this post. I appreciate any feedback and would love to hear how you enjoyed your Carrot Cake Overnight Oats!

Are you looking for more breakfast ideas? Find more recipes here!

Side view of carrot cake overnight oats topped with shredded carrot, pecans and coconut.

Carrot Cake Overnight Oats

Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free, dairy-free & vegan.
These delicious overnight oats are a creamy addition to your breakfast rotation. The best part – they taste like carrot cake!
Prep Time 2 mins
Refrigeration 2 hrs
Total Time 2 hrs 2 mins
Course Breakfast
Cuisine American
Servings 2
Calories 260 kcal

Ingredients
  

  • 1 cup gluten-free rolled oats
  • ½ cup shredded carrot
  • 2 tsp cinnamon
  • 1 ¼ cup unsweetened almond beverage other nut or oat beverages can be used as a substitute
  • 2 tbsp maple syrup
  • Chopped pecans and shredded coconut (optional)

Instructions
 

  • Mix all ingredients in a medium sized bowl, except pecans and coconut.
  • Refrigerate for at least 2 hours, or overnight.
  • Divide into 2 bowls and top with pecans, coconut and other favourite toppings.
  • Enjoy!

Notes

Stores well in the refrigerator for 1 week or in the freezer for 2 months.
Keyword breakfast, breakfast bowl, dairy-free, easy recipe, gluten-free, healthy bowl, overnight oats, quick, vegan

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