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–+ servings
A close-up of Carrot Cake Overnight Oats in a mason jar, topped with pecans and shredded carrots.

Carrot Cake Overnight Oats

This recipe captures the comforting flavors of carrot cake in a nutritious breakfast form. It's a convenient option for busy mornings, offering a healthy alternative to traditional desserts.
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Prep Time 10 minutes
Chilling 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 Cashew, oat, or soy milk recommended
  • 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
Dry Ingredients
  • 2 cups quick-cooking or rolled oats A 50-50 mix of quick and rolled oats is recommended
  • 2 tablespoons chia seeds
  • 1 1/4 cups shredded carrot
  • 1/4 cup chopped pecans or walnuts

Equipment

  • Large bowl
  • Whisk
  • 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 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 tightly and store in the refrigerator for at least 4 hours, or preferably overnight.
  4. Top as desired before serving. Enjoy cold or warm. Leftovers will keep in the refrigerator for up to 5 days.

Notes

For a protein boost, add 1 scoop of vanilla protein powder to the liquid ingredients. If your protein powder is sweetened, you may want to omit the maple syrup and add an extra 2 tablespoons of plant milk.

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