Carrot Cake Overnight Oats


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Carrot Cake Overnight Oats
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A full serving of vegetables that tastes like cake? Yes please! Who wouldn't want to wake up to a nutritious breakfast bursting with all of the delicious flavours of carrot cake. And with 75% of your daily vitamin A and 30% of your daily calcium needs, this recipe is a nutritional no-brainer. Plus, by packing in a whopping 12 grams of fibre and 14 grams of protein, this breakfast is sure to keep you full and energized all morning long.
Recipe type: Breakfast
Serves: 1 serving
  • ⅓ cup large flake oats
  • ⅔ cup skim milk or soy beverage
  • 1 Tbsp. chia seeds
  • ½ cup grated carrot (~1 medium carrot)
  • ¼ canned crushed pineapple, drained
  • 1 Tbsp. raisins
  • 1 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp. vanilla extract
  • Sweetener to taste
  • Topping:
  • ½ Tbsp. shredded coconut, unsweetened
  • 1 Tbsp. walnut crumbs
  1. Combine the first 11 ingredients into a 2 cup (16 oz) container (ie. plastic food container or Mason jar). TIP: To prevent unwanted lumps, I like to whisk the spices, sweetener and chia seeds into the milk before adding the other ingredients.
  2. Mix well. Place top on container and store in the refrigerator overnight (or for a minimum 3 hours).
  3. Give a quick stir and add a little extra milk or yogurt if needed.
  4. Add toppings and enjoy!
*Overnight oats will keep in the refrigerator for 3 - 5 days, though best eaten within the first 12 - 36 hours (depending on preferred texture).
**Nutrition Information analyzed using
Nutrition Information
Serving size: 2 cups Calories: 395 Fat: 15.3 Saturated fat: 3.2 Unsaturated fat: 12.1 Trans fat: 0 Carbohydrates: 54.7 Sugar: 17.1 Sodium: 106.9 Fiber: 11.9 Protein: 13.8 Cholesterol: 0



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