Carrot Cake Overnight Oats
Carrot cake overnight oats are like a jarful of carrot cake that you can eat for breakfast! It has flavors from cinnamon and vanilla with lots of crunchy pecans. (gluten-free and soy-free with nut-free option.)
Servings: 1
Ingredients
For the Carrot Mixture
- 3/4 cup grated carrots
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 teaspoon vegan butter
For the Oats
- 1 cup old-fashioned oats thick rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1 1/4 cups non-dairy milk almond milk or oat milk, warmed
For Topping
- chopped pecans
Instructions
Prepare the carrots.
- Add the grated carrots to a skillet over medium heat. Add the maple syrup, cinnamon, vanilla extract, and vegan butter. Mix well and cook until the carrots begin to turn golden and lightly caramelized on the edges.
Make the carrot overnight oats.
- Transfer half of the cooked carrots to a mason jar or container. Add the oats, chia seeds, and maple syrup. Pour in the warmed non-dairy milk and mix well. Top with the remaining carrot mixture and the chopped pecans.
- Cover and refrigerate overnight, then serve as desired.
Notes
Carrot cake overnight oats are naturally gluten-free and soy-free, as long as you use soy-free non-dairy milk. For nut-free, replace the pecans with seeds of choice.
Nutrition
Calories: 591kcal | Carbohydrates: 98g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 515mg | Potassium: 747mg | Fiber: 16g | Sugar: 30g | Vitamin A: 16235IU | Vitamin C: 6mg | Calcium: 578mg | Iron: 5mg