These Carrot Cake Overnight Oats are one of the most delicious ways to start your day! They’re vegan, gluten free and a much healthier alternative to actual carrot cake. Meal prep a big batch for on-the-go breakfast all week.
Like most children (and many adults), I once despised carrot cake. I’m not sure I actually ever tried it, but I didn’t exactly go out of my way to taste any. Now that I’m older, wiser, and put things like algae in my smoothies (yup, spirulina is algae), I’ve given carrot cake a much-deserved second (or first) try.
After indulging in a few too many pieces at an amazing local bakery when I was in college, I’ve developed quite an affinity for anything carrot cake. These incredible vegan + gluten free carrot cake cupcakes are one of my favorite recipes we’ve ever created. I highly suggest giving them a try! We also have an option in cake form.
These carrot cake overnight oats make for a secretly healthy and hearty on-the-go breakfast! The shredded carrots and chopped dates add enough natural sweetness that we didn’t have to add any additional sweetener. If you’d prefer them a bit sweeter, however, we suggest adding a touch of maple syrup.
If you’re really looking for a full carrot cake experience, we suggest topping these off with a dollop of vegan yogurt. Yogurt adds that savory tang you typically get from a good cream cheese frosting. If you not dairy free or vegan, regular greek yogurt will work. If you prefer a plant-based option, we typically use either Kite Hill Almond Milk Yogurt or Forager Project Cashew Yogurt.
When it comes to other toppings, we like to keep it simple with fresh berries and chopped nuts. I also love these with sliced oranges on top – so refreshing!
We had quite a bit of fun with this photoshoot. A few weeks ago while cleaning out our office (now studio), my parents found these antique books that once belonged to my mom’s grandmother and great grandmother. Some of the books date back to the late 1800s and many of them are inscribed with notes about class schedules, homework, and the book itself.
It’s so special to get a glimpse into their world, and we’ll certainly treasure these. Don’t worry – no antique books were harmed in the making of this photo. As my mom says, her grandma would have been thrilled to see them being used for anything, even if that includes as a prop! They’ve since safely returned to our bookshelf.
Looking for more easy vegan breakfast recipes like these carrot cake overnight oats? Try these:
- Maple Vanilla Chia Pudding
- Apple Pie Overnight Oats
- Pumpkin Peanut Butter Oatmeal with Caramelized Bananas
- Espresso Dark Chocolate Overnight Oats
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These dessert-inspired overnight oats are great on-the-go or enjoyed in the comfort of your own home.
Ingredients
- 1 cup rolled oats
- 1 cup almond milk or other nondairy alternative
- 1/2 cup shredded carrot
- 4 medjool dates, pitted and chopped into small pieces
- 1/4 tsp cinnamon
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- Optional: 2 tbsp maple syrup
- Toppings: vegan yogurt, berries, chopped nuts
Instructions
- Shred approximately 2 large carrots using a food processor with a shredder attachment or a regular grater.
- In a large bowl, mix together oats, almond milk, shredded carrots, chopped dates, cinnamon, chia seeds and vanilla extract. Let sit 5 minutes.
- Divide mixture in half between two jars.
- Store in refrigerator for at least 4 hours or overnight. Enjoy!
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