Carrot Cake Overnight Oats
These carrot cake overnight oats are an easy breakfast, perfect for meal prepping, and totally delicious! Top them with nuts, fruit, or jam!
Servings: 2 servings
Calories: 690kcal
Equipment
Ingredients
- ¼ cup cashew butter
- 1 tablespoon chia seeds (optional)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 tablespoon orange zest
- 1½ cup almond milk
- 5 oz yogurt (divided)
- 1 cup rolled oats
- ½ shredded carrots
- ⅓ cup unsweetened shredded coconut
- ¼ cup craisins
- 1 tablespoon crushed walnuts
Instructions
- Start by adding cashew butter, chia seeds, pumpkin pie spice, vanilla, maple syrup, and orange zest to a bowl, then whisk to combine.
- Add in almond milk and 2.5 oz of yogurt, then stir thoroughly until consistent.
- Add oats, shredded carrots, unsweetened coconut shavings, and Craisins. Mix until smooth.
- Pour the mixture into mason jars, cover with jar lids, then leave in the fridge overnight. When ready to serve, top with yogurt and crushed walnuts.
Notes
- You can enjoy these carrot cake oats straight from the fridge, or microwave them if you prefer a warm bowl of oats!
- Stirring the oat mix thoroughly will not only make the texture consistent, but it will also help activate the chia seeds so they don't all settle at the bottom.
- Store your carrot cake overnight oats in an airtight container in the refrigerator for up to 5 days.
- A pinch of salt can also be added to enhance the flavor.
- A scoop of vanilla protein powder is also a great addition and can up the protein in this recipe!
Nutrition
Serving: 1cup | Calories: 690kcal | Carbohydrates: 76g | Protein: 17g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 9mg | Sodium: 304mg | Fiber: 12g | Sugar: 29g
