Veggies for breakfast? You bet ya! These carrot cake overnight oats taste like dessert but are packed full of veggies, fiber, and healthy fats making them a great breakfast to start your day. Plus, they taste like carrot cake, so, what’s not to like?
Overnight oats are arguably the easiest meal prep idea there is; just combine everything in a jar, let it sit overnight, and breakfast is served! Although oats have been a staple breakfast ingredient for centuries, overnight oats have been rising in popularity over the past number of years because they are so simple to prepare. Oats themselves are a whole grain and source of complex carbohydrates that have been shown to help control blood sugar, minimize cravings and keep you fuller for longer periods of time because they are such a rich source of fiber. Although overnight oats are not cooked in the conventional way (in a pot with water or milk), allowing the oats to soak overnight in a liquid helps to improve their digestibility by mitigating the harmful effects of raw grains, much like in a traditional Bircher Muesli, which is the original overnight oats.
What to Put in Carrot Cake Overnight Oats
The best ingredients for carrot cake overnight oats are the same ingredients you’d include in a good carrot cake. While ingredients may vary from one recipe to the next, I think the best combination is:
- Rolled Oats
- Maple Syrup
Other common carrot cake oats ingredients could include shredded coconut, chopped pineapple, ground ginger, and/or ground cardamom and, while I used regular milk in my recipe, you could certainly use almond milk or coconut milk if you prefer.
Healthy Carrot Cake Overnight Oats
Once prepared these carrot cake overnight oats will store easily in the fridge for up to 3 days. When you’re ready to eat, just take them out of the fridge, give them a good stir, and serve them as is, or top them with an extra drizzle of maple syrup for an extra sweet and tasty breakfast.
More Overnight Oat Recipes:Print
Carrot Cake Overnight Oats
Packed full of fruit, veggies, fibre and healthy fats, these carrot cake overnight oats are a hearty make-ahead breakfast and a great meal prep idea! This recipe calls for milk, however, you could use any type of milk alternative you like.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 jar 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
- 1/2 cup rolled oats
- 2 tablespoons raisins, roughly chopped
- 2 tablespoons walnuts, roughly chopped
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pinch salt
- 1 cup milk
- 1/4 cup grated carrots
- 1/2 tablespoon maple syrup
- In a small mason jar or bowl, combine all of the dry ingredients: oats, raisins, walnuts, cinnamon, nutmeg and salt. Sitr to combine.
- Add milk, carrots and maple syrup and stir again until everything is combined.
- Cover with a lid and transfer to the fridge overnight.
- In the morning, remove the lid and give everything a good stir, you may need to add a bit more milk before serving.
- The oats can be stored in the fridge for up to 5 days.
- Serving Size: 1 jar
- Calories: 479 calories
- Sugar: 19 grams
- Fat: 14 grams
- Carbohydrates: 65 grams
- Fiber: 8 grams
- Protein: 17 grams