These Carrot Cake Overnight Oats are one of the most delicious ways to start your day! They're vegan, gluten free and a much lighter alternative to actual carrot cake. Meal prep a big batch for on-the-go breakfast all week.
- 1/2 cup finely shredded carrot (~2 large carrots)
- 1 cup old fashioned whole rolled oats
- 1 cup nondairy milk (oat, almond, etc)
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Shred the carrots using the small side of a grater, or use a shredding attachment if you have a food processor.
- In a large bowl, stir together carrots, oats, milk, raisins, cinnamon, chia seeds, vanilla extract and maple syrup until well combined.
- Cover and let sit in refrigerator for at least 2 hours or up to overnight before serving.
Storage: If you're not adding any toppings to the recipe, I like to store in one big container and just portion out a bowl every morning. If you want to add in toppings, it's better to store these in a small jar or individual-sized storage container. This also makes it much easier to grab on the go! Alternatively, you can divide the carrot cake overnight oat mixture between several smaller jars and store individually.
Make it sugar free: leave out the maple syrup. It will still taste good, just a little less sweet! You can always add more raisins for natural sweetness.
For best results, let the oats sit (covered) overnight. If you're in a rush, 2-4 hours in the refrigerator will also do the trick.
For ultra creamy overnight oats, we'd recommend using oat or coconut milk. Soy, cashew or almond would all work well too.
Chia seeds: These are technically optional, but they help the overnight oats thicken up and add a bit more nutritional density.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Breakfast
- Method: No cook
- Cuisine: American
- Serving Size: 1 jar
- Calories: 367
- Sugar: 26.1 g
- Sodium: 122.1 mg
- Fat: 5.6 g
- Carbohydrates: 66.6 g
- Fiber: 10.3 g
- Protein: 8.9 g
Keywords: carrot cake overnight oats