Carrot Cake Overnight Oats for a Cozy Vegan Breakfast

Discover a delightful, healthy take on breakfast with Carrot Cake Overnight Oats, a gluten-free and vegan treat.

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Prep Time 15

Refrigeration Time 4

Total Time 4 15

Servings: 2 jars

Course: Breakfast

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats Base

1 cup Rolled Oats Use gluten-free if necessary.
2 tablespoons Chia Seeds Helps thicken the oats.
1 teaspoon Salt Enhances overall flavors.

For the Flavor

1 teaspoon Ground Cinnamon Provides warm flavor.
0.5 teaspoon Nutmeg Adds nutty sweetness.

For the Creaminess

3/4 to 1 cup Oat Milk Adjust based on thickness preference.
2 tablespoons Vegan Cream Cheese Can substitute with plain vegan yogurt.
1 teaspoon Vanilla Bean Paste Substitute with vanilla extract if necessary.

For the Sweetness

2 tablespoons Maple Syrup Can substitute with agave or date syrup.

For the Carrot Goodness

1 cup Peeled & Grated Carrots Adds moisture and flavor.

Equipment

Mixing bowl
Glass Jars

Method

Step-by-Step Instructions

In a large mixing bowl, combine the rolled oats, chia seeds, ground cinnamon, nutmeg, and salt. Whisk until evenly distributed.
Add oat milk, maple syrup, vegan cream cheese, vanilla bean paste, and grated carrots to the dry mixture. Mix gently until well combined.
Divide the mixture evenly between two glass jars or containers. Seal tightly with lids.
Refrigerate for at least 4 hours or overnight to enhance the texture.
Before serving, add desired toppings and enjoy cold.

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Allow the oats to soak overnight for a creamy texture. Store in glass jars for freshness.

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