Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Got 5 minutes and love the idea of eating cake for breakfast? Umm well that question was intended for me and my answer is always a big yes! These feel-good vegan carrot cake overnight oats are nothing short of amazing! Super simple to put together, completely healthy, and made with an entire serving of veggies! Pretty cool stuff! This gluten-free, plant-based recipe is packed with superfood goodness and honestly tastes just like you’re eating a big piece of cake for breakfast.

They’re naturally sweet and come with the perfect amount of spice for the cold months. Eating this recipe is essentially like having Christmas in a jar 😉 The oats are sweetened with dates, almond milk, and fresh carrot and are seasoned with just cinnamon and nutmeg. The taste is absolutely to die for! 

You might ask yourself when you’re making these why the heck you’d put grated carrot into your breakfast, but just trust me here: they’re heavenly. 

Throw these oats together in 5 minutes the night before and you’ve got the perfect breakfast to take with you on your morning commute!

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats


Carrot Cake Overnight Oats
Serves 1
Write a review
Prep Time
5 min
Prep Time
5 min
  1. ½ cup oats
  2. 1 grated carrot
  3. 2 medjool dates, chopped
  4. 1 tablespoon flax meal
  5. 1 teaspoon cinnamon
  6. 1/8 teaspoon nutmeg
  7. A dash of pumpkin seeds
  8. 1 cup almond milk
Optional toppings
  1. Hemp Seeds
  2. Chopped Pecans
  3. Almond Butter
  4. Raisins
  1. Start by washing, peeling, and grating your carrot into small shreds. I like using a small hand grater right on a cutting board. After you're finished with the carrots, chop and peel the dates. Next, add the carrot, dates, spices, flax, pumpkin seeds and oats together into a mason jar and stir to combine.
  2. The rest is super easy - just leave your oats covered in the fridge for a few hours or overnight, then enjoy them in the morning with your favorite toppings. The oats last about 2 days in the fridge, so make a double batch for 2 days' worth of this delicious breakfast!
Carolyn's Pantry

Leave a Reply