carrot cake oats

These 10-ingredient Carrot Cake Overnight Oats are delicious, vegan, gluten-free, &amp; make for an easy prep-ahead breakfast that will keep you full &amp; satisfied!

Carrot Cake Overnight Oats

oats

Tablespoons chia seeds

cinnamon

nutmeg

salt (no more than 1/8 teaspoon)

3/4-1 cup oat milk (I use 3/4

maple syrup

Tablespoons vegan cream cheese (or plain vegan yogurt)

vanilla bean paste (or vanilla extract)

carrots

yogurt

pecans

Add the rolled oats, chia seeds, cinnamon, nutmeg, and a pinch of salt to a mixing bowl and whisk together.

Then, add in the remaining ingredients including the oat milk, maple syrup, vegan cream cheese (or yogurt), vanilla, and grated carrots. MIx into a thick batter, making sure to get out any large clumps of cream cheese.

Pour the overnight oat batter into two glass jars, then seal and store in the fridge for 4 hours or overnight.

The next morning remove from the fridge, add any toppings you desire such as yogurt or crushed pecans, and enjoy cold!

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These 10-ingredient Carrot Cake Overnight Oats are delicious, vegan, gluten-free, & make for an easy prep-ahead breakfast that will keep you full & satisfied!

Sweet and Crunchy Coconut Carrot Cake Overnight Oats with shredded coconut, chia seeds, cinnamon, and a hint of maple syrup. An easy, healthy and Vegan overnight oatmeal breakfast that tastes like a freshly baked carrot cake!

Coconut Carrot Cake Overnight Oats

Rolled Oats (45 grams)

Carrot (61 grams)

Tbsp Unsweetened Shredded Coconut (5 grams)

1½ tsp Chia Seeds (7 grams)

Tbsp Maple Syrup (Stevia Sweetened)

¼ tsp Vanilla Extract

Cinnamon

Nutmeg

Tbsp Greek Yogurt (42 grams)

Almond Milk

Finely grate or shred carrot.

In a jar or container, stir together rolled oats, carrot, coconut, chia seeds, maple syrup, vanilla, cinnamon, nutmeg, yogurt and milk.

Cover and refrigerate overnight, or at least 4 hours.

Stir, top with grated carrot, coconut, pecans or walnuts and enjoy!

Carrot Cake Baked Oatmeal: Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream. It&#x27;s like having dessert for breakfast!

Carrot Cake Baked Oatmeal

Rolled Oats (67 grams)

½ tsp Baking Powder

Cinnamon (Ground)

⅛ tsp Nutmeg (Ground)

⅛ tsp Cloves (Ground)

Stevia Sweetener (2 tsp sugar worth (Use your brand's Conversion Chart))

Almond Milk (or other)

tsp Vanilla Extract

Carrot (Finely Grated, 73 grams)

Protein Ice Cream (See notes for recipe)

Candied Pecans:

Tbsp Pecans (15 grams)

½ tsp Unsalted Butter

Stevia Sweetener (1 tsp sugar worth (Use your brand's Conversion Chart))

Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish.

In a small bowl, combine and uniformly mix oats, baking powder, spices and sweetener.

In a large bowl, whisk together almond milk, vanilla extract and grated carrots.

Add dry ingredients to wet, and stir gently to combine.

Pour mixture into prepared dish and flatten with back of a spoon.

Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. The oatmeal will look soft or wet in the middle, but will get firm as it cools.

Let sit for about 5 minutes before serving.

Top with some candied pecans (toast pecans in melted butter with sweetener in a skillet over medium heat) and protein ice cream and serve warm!

Top 3 carrot cake oats recipes from across the web

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Carrot Cake Overnight Oats

Coconut Carrot Cake Overnight Oats

Carrot Cake Baked Oatmeal

Top 3 carrot cake oats recipes from across the web

The most viewed carrot cake oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Overnight Oats

Coconut Carrot Cake Overnight Oats

Carrot Cake Baked Oatmeal

The most viewed carrot cake oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine