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Carrot cake overnight oats in a glass jar with a spoon taking out some of the oatmeal, bowls of shredded carrot, walnuts, oats, and coconut are in the background.
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Carrot Cake Overnight Oats

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 minutes
Refrigerating Time2 hours
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: Vegan
Servings: 1
Calories: 625kcal
Author: Sarah Pilley

Equipment

  • 12 ounce jar

Ingredients

  • ½ cup oats
  • ½ cup soy milk (or any plant 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
  • ¼ cup shredded carrot
  • 1 tablespoon coconut flakes
  • 1 tablespoon walnut

Instructions

  • Place all the ingredients in a jar or bowl.
  • 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

See more expert tips, pictures, and variations above for making the best carrot cake overnight oats!
Yield: 1 serving of overnight oats
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. The seeds and walnuts help make this a more filling and protein-packed breakfast, but protein powder could also be used. The Medjool dates add sweetness, but you could also use maple syrup or agave nectar. See the post for other topping ideas and suggestions.

Nutrition

Calories: 625kcal | Carbohydrates: 64g | Protein: 23g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 31mg | Potassium: 597mg | Fiber: 18g | Sugar: 19g | Vitamin A: 5554IU | Vitamin C: 3mg | Calcium: 257mg | Iron: 9mg