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–+ servings
A jar filled with Carrot Cake Overnight Oats, topped with whipped cream, nuts, and cinnamon.

Carrot Cake Overnight Oats

This recipe combines the comforting flavors of carrot cake with the convenience of overnight oats. It's a quick, nutritious breakfast option that can be prepped in advance.
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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
  

Liquid Ingredients
  • 1 3/4 cup non-dairy milk
  • 3/4 cup vegan yogurt
  • 3-4 tablespoons grade A maple syrup or other sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger optional
  • 1/8 teaspoon nutmeg optional
  • 1 pinch salt
Oats and Mix-ins
  • 2 cups quick-cooking or rolled oats or a mix
  • 2 tablespoons chia seeds
  • 1 1/4 cups shredded carrot
  • 1/4 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 mixture among mason jars or other containers. Seal them well and store in the refrigerator for at least 4 hours, or preferably overnight. Top as desired before serving. Enjoy cold or warm. Leftovers will keep in the fridge for up to 5 days.

Notes

For the best texture, use a thick and creamy non-dairy milk such as cashew, oat, or soy milk. You can substitute the maple syrup with agave, coconut sugar, or cane sugar. For a protein boost, add 1 scoop of vanilla protein powder to the liquid ingredients, adding an extra 2 tablespoons of plant milk and omitting the sweetener if your powder is sweetened.

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