Vegan Carrot Cake Overnight Oats (No Yogurt)
These vegan Carrot Cake Overnight Oats are creamy, easy, and full of flavor, made with grated carrots, chia seeds, raisins, and warm spices. A no-yogurt, make-ahead breakfast that tastes like dessert while keeping mornings wholesome and filling.
Equipment
- 1 bowl or jar with a lid
- 1 Grater
Ingredients
- ⅓ cup rolled oats
- ¼ cup carrot peeled, grated
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1 tablespoon raisins
- ½ cup unsweetened almond milk or any plant milk
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- 2 tablespoons chopped walnuts (for topping)
Instructions
- In a jar or bowl, mix oats, chia, raisins, spices, and salt.⅓ cup rolled oats, 1 tablespoon chia seeds, 1 tablespoon raisins, ¼ teaspoon cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, 1 pinch salt
- Add the grated carrots, plant milk, and maple syrup. Stir well to combine.¼ cup carrot, ½ cup unsweetened almond milk, 1 tablespoon pure maple syrup
- Cover and chill for at least 4 hours, or overnight for the creamiest texture.Stir before serving and top with walnuts, extra grated carrot, raisins, or a dollop of peanut butter if desired.2 tablespoons chopped walnuts
Notes
- Grate the carrots finely for a soft, carrot cake-like texture.
- Adjust sweetness with extra maple syrup or more raisins if needed.
- Store in an airtight container in the fridge for up to 4–5 days.
- Chia seeds can be substituted with ground flaxseed or hemp seeds.
- You can swap walnuts for pecans or almonds for a different crunch.
Nutrition
Calories: 424kcalCarbohydrates: 56gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 14gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 233mgPotassium: 512mgFiber: 11gSugar: 15gVitamin A: 5358IUVitamin C: 3mgCalcium: 302mgIron: 3mg
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