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Wake Up on Easter Morning to Carrot Cake Overnight Oats

Dig into a great big bowl of carrot cake overnight oats on Easter morning and savour the wonderful flavors of spring in every mouthful. Vegan, gluten-free, low FODMAP and just 300 calories per serving, these carrot cake oats make the perfect healthy breakfast or even nutritious snack you can take with you on the go.

Just as we’re bombarded with pumpkin spice everything during fall, spring is the time for everything carrot cake. From bite-sized carrot cake cookies to individual double-decker carrot cake mug cakes and back-to-basics standard carrot cake, carrot cake pops up all the time in baked goods, but rarely for breakfast. Today, that’s all about to change.

I’m all about healthy eating, so I haven’t just crumbled some carrot cake into oats. Oh, no. Instead, I’ve used a healthy overnight oat base and incorporated all the delicious flavors of carrot cake. Cinnamon, ginger, vanilla, raisins and (of course) carrots all come together in these healthy overnight oats to make a breakfast worthy of dessert.

Carrot cake overnight oats in a bowl with a spoon

Swap yogurt for flaxseed or chia seeds to make it vegan

Unlike most of my overnight oat recipes, these carrot cake overnight oats are vegan. I usually use yogurt to thicken the oats so they’re rich and creamy. But this time I swapped out dairy yogurt for flaxseed. The flax absorbs all the liquid from the milk, making the overnight oats almost as creamy as my regular stuff.

You can buy flaxseed from most grocery stores, health food stores and online stores. But if you can’t get your hands on flaxseed (or you just don’t like it) chia seeds work just as well.

A bowl filled with the dry ingredients for carrot cake overnight oats

Using flaxseed or chia seeds in these carrot cake overnight oats doesn't just make the recipe vegan, it also adds loads of awesome health benefits. These tiny tiny morsels of goodness are loaded with essential fatty acids, fiber and antioxidants which do the world of good, even in tiny portions.

Of course, you can also ditch the flaxseed and chia seeds altogether and instead use vegan-friendly alternatives to the dairy products. If you do this, replace the ½ cup milk with a combination of ⅓ cup of dairy-free yogurt and ⅓ cup of dairy-free milk.

A bowl filled with ingredients for carrot cake overnight oats mixed together

How to mix up these carrot cake overnight oats

Before I settled on this exact recipe for these carrot cake oats, I played around with loads of different flavors. I didn’t like any of them as much as I liked this combo, but each to their own, right? Here are some ways you can make these carrot oats more exciting when you find yourself eating them for the 5th morning in a row.

  • Shredded coconut: stir it into the oat mix or sprinkle it on top.
  • Walnuts: chop them up and stir them into the oat mix.
  • Orange peel: stir it into the oat mix.
  • Cream cheese: combine cream cheese with the sweetener of your choice and scoop a dollop onto the top of the oats.
  • Honey: swirl a tablespoon of honey on top of the oats.
A bowl of carrot cake overnight oats topped with shredded carrot, raisins and walnuts
Close up shot of a bowl filled with carrot cake overnight oats

Carrot Cake Overnight Oats

Yield: 1
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Dig into one of the best spring desserts for breakfast with these healthy carrot cake overnight oats. Packed full of cinnamon, ginger and loads of wholesome goodness, these carrot cake oats are the perfect way to kick off Easter morning while still leaving room for plenty of Easter eggs.

Ingredients

  • ½ cup rolled oats
  • 1 tablespoon brown sugar
  • 1 tablespoon ground flax seed (you can substitute chia seeds)
  • 1 tablespoon raisins
  • ¼ cup grated carrot
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon vanilla essence
  • ½ cup milk of choice

Instructions

Place all the ingredients (except the toppings) into a small bowl and stir to combine. Cover with plastic wrap or scoop into a container with a lid. Place in the fridge and leave to chill for at least 4 hours and up to 5 days.

When you're ready to eat, top the oats with extra grated carrot, raisins and walnuts then dig in.

Nutrition Information:
Yield: 1
Amount Per Serving: Calories: 300

About Nicola

I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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