Carrot Cake Overnight Oats

5 from 1 vote

Carrot cake overnight oats are the perfect spring breakfast! This vegan oatmeal recipe is easy to put together and take on the go.

Prep Time5

Chill Time2

Total Time2 5

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: bowl

Calories: 625kcal

Author: Sarah Pilley

Equipment

12 ounce jar

Ingredients

½ cup old fashioned rolled oats
½ cup soy milk more as needed
2 tablespoons chia seeds
2 tablespoons hemp seeds
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon turmeric for color
1 Medjool date chopped into bite sized pieces
¼ cup shredded carrot
1 tablespoon coconut flakes
1 tablespoon walnuts

Instructions

Place all the ingredients in a jar or bowl.
½ cup old fashioned rolled oats, ½ cup soy milk, 2 tablespoons chia seeds, 2 tablespoons hemp seeds, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon turmeric, 1 Medjool date, ¼ cup shredded carrot, 1 tablespoon coconut flakes, 1 tablespoon walnuts
Mix together all the ingredients, making sure to fully incorporate all the oats that are at the bottom of the jar.
Cover and refrigerate the oats overnight or for at least 2 hours.

Notes

Storage: These overnight oats will keep in the refrigerator for about 5 days, but they are generally the best in terms of texture on the first and second days.

Substitutions: The key ingredients in this recipe are the oats, milk, and carrots. Everything else can be modified to your liking.

I like to use soy milk because it has a higher protein content, but any plant-based milk will work.
The seeds and walnuts help make this a more filling and protein-packed breakfast, but you could swap those for protein powder.
The Medjool date adds sweetness, but you could also use maple syrup, agave nectar, or sugar.

Nutrition