Carrot Cake Overnight Oats

You know I love carrot cake, especially when made with roasted carrots spiced up with a lot of warm spices, like in this delicious carrot cake pancake or these carrot cake bars. I used the same awesome stuff in these carrot cake overnight oats!

You can change up these overnight oats to preference. Add more chia or less, use fewer oats for a thinner result, or add other cooked grains. Change up the spices, and make this recipe your own!

This recipe is sort of a cross between overnight oats and chia pudding. It uses less chia than a conventional chia pudding, but they add protein and fiber to the mixture and help thicken it up.

The result is a creamy, rich overnight oats recipe that tastes like carrot cake!

Why You’ll Love Carrot Cake Overnight Oats

• lightly sweet roasted carrots mixed into creamy overnight oats
• sneaky fiber and protein from chia seeds
• flavors of carrot cake in a breakfast-friendly format
• naturally gluten-free and soy-free with nut-free option

More Carrot Cake Recipes

• Vegan Carrot Cake
• Carrot Halwa Cake
• Carrot Cake Energy Bites
• Carrot, Vanilla, Green Tea Layer Cake

Ingredients

• grated carrots – You can buy these pre-shredded or grate them in a food processor or with a box grater.
• maple syrup – To sweeten the carrot mixture and the oats.
• cinnamon and vanilla extract – To season the carrot mixture and give it a carrot cake-like flavor.
• vegan butter – To caramelize the carrots.
• chia seeds – Adds protein and helps thicken the oats.
• non-dairy milk – Adds creaminess, protein, and moisture to the oats. Choose soy-free and/or nut-free if needed.
• pecans – For that carrot cake flavor and crunch! Use seeds of choice instead of a nut-free version.

💡Tips

• You want to cook the carrot mixture until it is slightly dry.
• Using warm non-dairy milk helps you get a good, even mixture.

How to Make Carrot Cake Overnight Oats

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.

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.

Frequently Asked Questions

Frequently asked questions

Is this recipe allergy friendly?

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.