Carrot Cake Overnight Oats

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4.25 from 4 votes

Carrot Cake Overnight Oats

Tastes like carrot cake, but made into a healthy easy-to-make breakfast!
My Notes:
Prep Time5 mins
Chilling time:3 hrs
Total Time3 hrs 5 mins
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Carrots, oats
Servings: 2
Calories: 423kcal
Ingredients
  • 1 cup(s) rolled oats (gluten-free if preferred)
  • 1 cup(s) plant-based milk (such as oat or soy)
  • 1/2 cup(s) plant-based yogurt (such as coconut or almond)
  • 2 tablespoon(s) chia seeds
  • 2 tablespoon(s) agave or maple syrup
  • 2 carrots peeled and grated
  • 4 tablespoon(s) raisins
  • 1 teaspoon(s) vanilla extract
  • 1 teaspoon(s) cinnamon
Instructions
  • Divide all the ingredients among 2 jars or sealable containers. Stir each to combine well. (You could alternatively mix it all together in one big bowl). Store in the fridge for a minimum of 3 hours, although overnight is best.
  • When ready to eat, top with extra plant-based milk, grated carrot, or raisins if desired. I generally prefer my overnight cold, but you could also heat it up by popping it in the microwave and heating it for 30-second increments, and stirring until the desired temperature is reached.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 423kcal | Carbohydrates: 73g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 121mg | Potassium: 810mg | Fiber: 13g | Sugar: 10g | Vitamin A: 10664IU | Vitamin C: 22mg | Calcium: 376mg | Iron: 4mg
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