American•healthy
Carrot Cake Overnight Oats
These Carrot Cake Overnight Oats taste like real carrot cake! If you love dessert for breakfast this is a must-try.
- Prep time
- 5 min
- Cook time
- 16 hr 51 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Old-Fashioned Rolled Oats
- 1 tablespoon Chia Seeds
- 1/2 cup Unsweetened Almond Milk
- 1/4 cup Dairy-Free Yogurt (we used coconut yogurt)
- 1/2 cup Shredded Carrot
- 2 tablespoons Raisins
- 2 tablespoons Chopped Walnuts (or pecans)
- 1/2 teaspoon Cinnamon
- 1 tablespoon Sweetener (maple syrup, sugar-free erythritol)
- 1 teaspoon Vanilla Extract
Instructions
- 1
In a medium airtight container or glass mason jars, add all the ingredients in the order you like.
- 2
Stir, close the lid of the container, and place in the fridge overnight, or for at least 6 hours. I recommend stirring after 2-3 hours to prevent the seeds from sinking to the bottom of the bowl.
- 3
The next day, serve plain or with toppings like dairy-free yogurt, chopped toasted walnuts, carrots, and a pinch of cinnamon.
- 4
Store for up to 4 days in the fridge in an airtight container or in 8-ounce glass mason jars. Freeze in airtight jars and thaw in the fridge the day before.