Carrot Cake Overnight Oats

Dig into a great big bowl of carrot cake overnight oats and savour the wonderful flavours of spring in every mouthful! Vegan, gluten-free, low FODMAP and just 300 calories per serving, this healthy breakfast will become your new go-to recipe when you need a quick, nutritious meal you can rely on that requires minimal prep.

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Carrot cake overnight oats in a bowl with a spoon

Before I embarked on my healthy lifestyle, the idea of carrot cake sounded beyond gross to me. I’d quite happily lick the cream cheese frosting off a slice (only if there were no nutty or veggie toppings!) but I’d never dream of taking a bite of the actual cake. I mean, who wants to eat carrots? Ew. No.

But after becoming a little more, ahem, grown-up about my eating habits, I’ve become a huuuuuge carrot cake lover! I’ve experimented loads with the springtime dessert, resulting in The Best Ever Healthy Carrot Cake (it really is, I swear!), Healthy Carrot Cake for One (for when a whole cake is just too much) and now we’re onto carrot cake overnight oats. Because who doesn’t want to eat dessert for breakfast?

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

Before I settled on this carrot cake overnight oats recipe, I played around with loads of flavours. I added shredded coconut to the mix, I stirred walnuts into the oats, I tried substituting different spices…but none of the other combos were as good as this one.

This is the carrot cake overnight oats recipe you need if you want to close your eyes and pretend you really are eating dessert at 7am at your breakfast table. Or at 9.30am hurriedly at your desk as you rush to get your reports done. Whatever breakfast looks like to you.

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

I usually make my overnight oats with a mix of yogurt and milk for creaminess. But these carrot cake overnight oats use milk to soften the oats and ground flax seed to thicken it up. There’s no yoghurt in sight. As part of my low FODMAP/paleo drama I’m not going anywhere near dairy or soy products and the only vegan yoghurts I can get a hold of are made of soy. #firstworldproblems

Pssst. Before you say anything – I know oats aren’t paleo. But since I don’t have much of a problem digesting them, I have them as my weekly non-paleo treat. I’m not sure if that considering these carrot cake overnight oats a treat shows how dull and restrictive my diet has become or how incredibly delicious these overnight oats are. You pick!

A bowl of carrot cake overnight oats topped with shredded carrot, raisins and walnuts

Carrot Cake Overnight Oats
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 

Enjoy one of the most delicious spring desserts for breakfast with these carrot cake overnight oats! Packed full of cinnamon, ginger and loads of wholesome goodness, these healthy overnight oats will become your new favourite spring breakfast. 

Course: Breakfast
Cuisine: American
Servings: 1 serving
Calories: 300 kcal
Ingredients
for the overnight oats
  • 1/2 cup rolled oats
  • 1 tablespoon brown sugar
  • 1 tablespoon ground flax seed (you can substitute chia seeds)
  • 1 tablespoon raisins
  • 1/4 cup grated carrot
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla essence
  • 1/2 cup milk of choice (I use almond milk)
for topping
  • grated carrot
  • raisins
  • walnuts
Instructions
  1. Place all the main overnight oats ingredients into a small bowl and stir to combine. Cover the bowl with plastic wrap or scoop into a container with a lid and leave in the fridge to chill for at least 4 hours. 

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

Enjoy the bright flavours of spring in every mouthful with these carrot cake overnight oats! A healthy breakfast on the go, they're vegan, gluten-free, low FODMAP and only 300 calories per serving. #Healthy #Recipe #Breakfast #Vegan #GlutenFree #LowFODMAP #CleanEating #Food

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