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Carrot Cake Overnight Oats
www.theconsciousplantkitchen.comThese Carrot Cake Overnight Oats taste like real carrot cake! If you love dessert for breakfast this is a must-try.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/carrot-cake-overnight-oats/ or scan the QR code here ➡️
Servings: 2 servings
Calories: 263.3kcal
Ingredients
- ½ cup Old-Fashioned Rolled Oats
- 1 tablespoon Chia Seeds
- ½ cup Unsweetened Almond Milk
- ¼ cup Dairy-Free Yogurt we used coconut yogurt
- ½ cup Shredded Carrot
- 2 tablespoons Raisins
- 2 tablespoons Chopped Walnuts or pecans
- ½ teaspoon Cinnamon
- 1 tablespoon Sweetener maple syrup, sugar-free erythritol
- 1 teaspoon Vanilla Extract
Instructions
- In a medium airtight container or glass mason jars, add all the ingredients in the order you like.
- Stir, close the lid of the container, and place in the fridge overnight, or for at least 6 hours. I recommend stirring after 2-3 hours to prevent the seeds from sinking to the bottom of the bowl.
- The next day, serve plain or with toppings like dairy-free yogurt, chopped toasted walnuts, carrots, and a pinch of cinnamon.
Storage
- Store for up to 4 days in the fridge in an airtight container or in 8-ounce glass mason jars. Freeze in airtight jars and thaw in the fridge the day before.
Equipment
Nutrition
Serving: 1serving | Calories: 263.3kcal | Carbohydrates: 43.6g | Protein: 6.9g | Fat: 11.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1.8g | Trans Fat: 0.1g | Sodium: 113.8mg | Potassium: 373.1mg | Fiber: 7.3g | Sugar: 3.8g | Vitamin A: 5352.6IU | Vitamin C: 6.7mg | Vitamin D: 0.4µg | Calcium: 190.6mg | Iron: 2.1mg | Magnesium: 72.7mg | Phosphorus: 192.1mg | Zinc: 1.4mg