Name: Carrot Cake Overnight Oats
Ingredients: 1 ¾ cup Non-dairy milk (dairy milk if desired); 3/4 cup Vegan yogurt (dairy yogurt if desired ); 4 Tbsp Maple syrup (agave, coconut sugar, or cane sugar); 1 Tsp Vanilla extract; 1 Tsp Cinnamon; 1/2 Tsp Ginger ( optional); 1/8 Tsp Nutmeg ( optional); pinch Salt; 2 cups Quick-cooking or rolled oats; 2 Tbsp Chia seeds; 1 ¼ cups Shredded carrot; 1/4 cup Pecans or walnuts (chopped )

Carrot Cake Overnight Oats

Easy Carrot Cake Overnight Oats taste like dessert thanks to layers of creamy oats, carrots, vegan yogurt, and chopped nuts in every bite. Vegan and Gluten-Free.

Print Recipe

Ingredients

Non-dairy milk, dairy milk if desired 1 ¾ cup
Vegan yogurt, dairy yogurt if desired 3/4 cup
Maple syrup, agave, coconut sugar, or cane sugar 4 Tbsp
Vanilla extract 1 Tsp
Cinnamon 1 Tsp
Ginger, optional 1/2 Tsp
Nutmeg, optional 1/8 Tsp
Salt pinch
Quick-cooking or rolled oats 2 cups
Chia seeds 2 Tbsp
Shredded carrot 1 ¼ cups
Pecans or walnuts, chopped 1/4 cup

Instructions

In a large bowl whisk the milk, yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt together until combined.
Add the oats, chia seeds, shredded carrot, and chopped nuts to the bowl and mix well. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
Fill each mason jar (or glass jar or tupperware) with the oats and seal well. Store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.