Carrot Cake Overnight Oats
These thick and creamy carrot cake overnight oats are the perfect make ahead breakfast for busy mornings. Made dairy free and vegan, these oats pack in all the flavour you’d expect from your favourite carrot cake, making them a fantastic spring or autumn breakfast.
Servings 1 serving
Calories 342kcal
Ingredients
- ½ cup rolled oats
- ½ cup dairy free milk
- ¼ cup dairy free Greek yoghurt
- ¼ cup grated carrot
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch ground cloves optional
- Optional addins: 1 tablespoon each sultanas/raisins chopped walnuts, and/or shredded coconut
Toppings, to serve:
- Dairy free Greek yoghurt
- Chopped walnuts
- Shredded coconut
- Cinnamon
Instructions
- Mix everything together well in a clean jar. Secure the lid and place in the fridge for a minimum of 4 hours, but preferably overnight.
- When ready to eat, top with extra yoghurt, chopped walnuts and a sprinkle of shredded coconut and cinnamon. Enjoy straight from the jar.
Notes
Nutritional information calculation not including toppings or add ins.
Nutrition
Serving: 1jar | Calories: 342kcal | Carbohydrates: 57g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 94mg | Potassium: 486mg | Fiber: 8g | Sugar: 20g | Vitamin A: 5815IU | Vitamin C: 18mg | Calcium: 330mg | Iron: 3mg
