Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats let you get away with eating something that tastes like cake for breakfast! Vegan and gluten-free.
Spring is here and although I still can’t believe it’s already April (seriously, how is this possible?) I’m pumped because we have a ton of fun things on the agenda this spring. It actually kicked off last weekend with the Monument Ave 10K. My friend, Heather, and I teamed up to train and run together this year. We didn’t end up training nearly enough so our main goal was to run the whole race without walking and we did it! Heather was a true rockstar considering it was her first race and the longest distance she’s ever run.
Other fun things coming up this spring include a couple family get-togethers, bridal and bachelorette parties for my sister-in-law, who’s getting married this spring, as well as, the one year anniversary for The Veil Brewing Co. <— Where Isaac works.
I’m also pretty excited for spring produce, visits to the farmers market and moving towards light and fresh foods (yeah, salads) instead of the heavy comfort foods we crave throughout the winter.
I hope you’re ready for the transition because today I have a new overnight oats recipe for you! It’s springy and combines all the flavors of carrot cake into a healthy breakfast bowl of goodness with a light orange hue.
The recipe is super simple and very similar to some of my other overnight oats recipes, but with a carrot cake spin. It starts with a base of oats, almond milk, shredded carrots, raisins, maple syrup, cinnamon, vanilla and almond extract. Once the oats soak up the liquid overnight you top them with crunchy coconut flakes and chopped walnuts for a chilled bowl of healthy, cake-flavored oats.
Of course you’re getting a dose of heart-healthy oats, but you’re also getting all the health benefits of carrots including the antioxidant beta-carotene, known for it’s eye health and anti-aging properties among other things. See more health benefits of carrots here.
Healthy dessert-inspired breakfast recipes like this are my favorite because they feel so decadent. I made a huge batch of carrot cake overnight oats last week and ate them for breakfast every single day. I found that adding a little yogurt or protein powder to the original recipe was the perfect way to add an extra boost of protein. Feel free to do the same if you like a bit more protein with your breakfast too.
Prep Time:
Yield:
Print
PinDescription
Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats let you get away with eating something that tastes like cake for breakfast! Vegan and gluten-free.
Ingredients
- 1/2 cup oats
- 3/4 cup unsweetened almond or cashew milk
- 3 Tablespoons grated carrots
- 1/2 – 1 Tablespoon maple syrup
- 1/2 Tablespoon raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract (optional)
- 1 Tablespoon unsweetened flaked coconut
- 1 Tablespoon chopped walnuts or pecans for topping
- optional add ins for more protein: protein powder or yogurt
Instructions
- Place all ingredients except the nuts in a container and stir until well combined. Seal with a lid and place in the fridge overnight (or at least a couple hours).
- Bring out of the fridge in the morning and stir. You’ll notice that the oats soak up a lot of the liquid so you may want to add a little more almond milk before serving. Top oats with chopped nuts and serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 14g
- Fat: 11g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 7g
This is Awesome! I am going to try this tonight!
★★★★★
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!
I was literally just thinking, I wonder how you make overnight oats then I saw your picture on instagram! I’ve always been intimidated by it, but its so simple and your recipe sounds delicious!
They’re so easy to make and perfect for warmer days when you can’t stand to eat hot oats. I hope you get a chance to try this recipe, Kim. 🙂
I’ve been seeing a LOT of carrot cake recipes lately! Must be the season! I sure love the flavors of carrot cake, so would interested to try them out in oats!
Me TOO! I think carrot cake is on everyone’s mind right now. 🙂
How long could you leave this in the refrigerator after making. Lets say you wanted it to keep for 3 days or more? Would it still be good or do you need to eat it the next day? Thank you
It should keep for 3-5 days in the fridge! 🙂 Enjoy.
Okay, I’m sold on this completely. I love carrot cake so a healthy and breakfast friendly version is so my thing! Thanks!
Yay!! I hope you love this breakfast remake, Tori!
Oh my gosh, this looks so delicious! I can’t wait to try it out!
This recipe sounds great! I just bought carrots the other day and also have the other ingredients needed in this recipe, so I can’t wait to recreate it! It looks incredible!
Yay!! I hope you love it, Melissa! <3
WHat type of oats do you think would work best? Or which kind did you use?
★★★★
This recipe was fantastic! I made it for lunch the night before, and it tasted so much like carrot cake–very satisfying too! I whipped up another serving tonight for tomorrow. Thank you so much for sharing!
★★★★★
Yay!! I’m so glad you liked it, Maggie! And I love that you had it for lunch. 🙂
Caution “gluten-free” it is not. Great recipe though.
As long as your oats are certified gluten-free (and that there’s been no cross-contamination with anything else like the coconut flakes), the recipe qualifies 🙂
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!