Turn your favorite cake in a healthy and nutritious everyday breakfast! These carrot cake overnight oats taste just like a slice of your favorite moist and spicy carrot cake. They are loaded with fresh grated carrot, orange flavor, warming spices, crunchy nuts and dry fruits. Quick and easy to make and can be prepared ahead.
Dessert for breakfast
These carrot cake oats are the best way to start a day! They are like having an indulgent treat for breakfast! They are so delicious, comforting and sweet that it’s hard to believe that they’re in fact very healthy and packed with nutrients! Oats, chia seeds and fresh carrot are rich in fibers and proteins to keep you full and energized all along the morning. They are just slightly sweetened with maple syrup, to minimize blood sugar and avoid low energy.
You’ll love these carrot cake overnight oats because they are:
- Delicious and taste like your favorite cake!
- Healthy and nutritious
- Vegan and gluten free
- Low in sugar
- Quick and easy to prepare
- Keep very well!
Ingredients for carrot cake oats
This carrot cake overnight oats are very easy to make with a few staple ingredients you probably already have in your kitchen. They are vegan, gluten free, rich in fibers and nutrients, and make a perfect delicious, healthy and nutritious breakfast. To make carrot cake oats you’ll need:
- Oats – you can use pre-cooked or regular oats. Actually whatever you have in your kitchen.
- Carrot – well, just fresh carrots! If possible prefer organic veggies.
- Milk – use any dairy free milk of your choice. I personally like almond which has a soft taste, but you can also use soy milk, oat or even coconut milk for a richer texture.
- Yogurt – for creamy oats I recommend to use thick plant yogurt, like coconut yogurt or skyr style soy yogurt. But regular plant based yogurt will work too.
- Orange juice – I love the addition of orange juice that brings a sweet and fruity flavor that perfectly pairs with the carrot, as well as a boos of vitamins. If possible use freshly pressed orange juice. Keep some zest to sprinkle on top!
- Maple syrup – it’s my favorite natural sweetener. Always taste and adjust the quantity of syrup depending on your preferences!
- Chia seeds – they’re a very interesting add-in to these oats as they’re rich in nutrients, especially fibers and proteins. Plus they act as a binder for a thick and creamy porridge.
- Walnuts – add crunchiness, healthy fats and proteins.
- Raisins – for an extra sweetness and pleasant.
- Shredded coconut – I love the combination of carrot and coconut, but they are totally optional, so omit if you’re not a huge fan of coconut!
- Ground spices – cinnamon, ginger and nutmeg add this warm and cozy flavor that reminds us the feel of the original carrot cake! Also adapt the level of spices depending on your taste.
Make carrot cake overnight oats
The one reason why porridges are so popular is because they are so quick and easy to make, delicious, nutritious, and last for a long time! Like all overnight oats recipes, you can make them the day before, place in the fridge overnight and have your breakfast ready to enjoy on the morning! You can also prepare a large batch and keep in fridge for up to 4 days.
To make carrot cake overnight oats, simply add all the ingredients in a bowl and stir well to combine. Add a little more milk if you think the mixture is too thick. It should be creamy and a little runny as it will thicken while chilling. Then taste and adjust the quantity of maple syrup depending on your sweetness level.
Cover the bowl and place in the fridge to set overnight.
To serve, arrange successive layers of oatmeal, yogurt and shredded carrot in a glass jar. Garnish with extra walnuts, orange zest, a pinch of cinnamon and a drizzle of maple syrup. Enjoy!
Ingredients substitutions
One thing I love with oats is that they are very versatile and easy to adapt depending on your cravings, food intolerances, and what you have in your kitchen closet. There are many ways to adapt the recipe, here are a few substitutions suggestions :
- Milk – I recommend to use almond, soy or oat milk but you can use any other variety of dairy-free milk. Don’t replace milk with water in this recipe or the oats will be soggy and not as creamy.
- Orange juice – you can use an other fruit juice, chilled herbal tea or simply replace with more milk or water.
- Yogurt – I didn’t try it but you might be able to replace yogurt with half a mashed ripe banana, apple sauce, or more milk.
- Maple syrup – any other liquid sweetener works, like agave, coconut or date syrup.
- Chia seeds – can be replaced by flaxseeds or hemp seeds. Omit if you have any of them.
- Walnuts – swipe for any other nut, like pecan, almond, hazelnuts or even seeds if you have allergies.
- Raisins – swipe for any other dry fruit, like cranberries, apricot, figs, mango, pineapple, goji, or a mix.
- Shredded coconut – completely optional. Omit if you don’t like the taste of coconut.
Oats lover, check out my other delicious seasonal oatmeal recipes :
- Apple pie Overnight oats (GF)
- Strawberry Cheesecake Overnight oats (GF)
- Chocolate Hazelnut Praliné Overnight oats (GF)
- Apple Pumpkin Porridge (GF)
- Lime Coconut Bircher Muesli (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Carrot Cake overnight Oats
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: breakfast
- Diet: Vegan
Description
These carrot cake overnight oats taste like your favorite cake, in the form of a healthy and nourishing breakfast. They are very quick and easy to make and prepare ahead.
Ingredients
- 1 cup oats (90g)
- 1/4 cup grated carrots (50g)
- 3/4 cup dairy-free milk (180ml)
- 1/3 cup plant based yogurt (80g)
- 1/4 cup orange juice (60ml)
- 2 tbsp maple syrup
- 1 tbsp chia seeds (15g)
- 1 tbsp chopped walnuts (15g)
- 1 tbsp raisins (15g)
- 1 tbsp shredded coconut (15g), optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Peel and finely shred the carrots. Add all the ingredients to a bowl and stir well to combine. Add enough milk to get a smooth consistency. Taste and adjust the quantity of maple syrup depending on your preferences.
- Cover and place in the fridge for at least 4 hours or overnight to set.
- To serve, remove the oatmeal from the fridge and give it a quick stir. Add a little more milk if it’s too thick.
- In a jar, arrange successive layers of oatmeal, yogurt and shredded carrot. Garnish with chopped walnuts, orange zest, a pinch of cinnamon and a drizzle of maple syrup.
Notes
- Storage: store the carrot cake oatmeal in an airtight container in the fridge and keep for up to 4 days. If you make a large batch, scoop out 1 cup for a single serving and add the toppings.
- For gluten-free option, make sure to use certified gluten-free oats.
Recette version française
Print Porridge carrot cake
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 porridge 1x
- Category: petit-déjeuner
- Diet: Vegan
Description
Toute la gourmandise d’un carrot cake dans un petit-déjeuner sain et nourrissant. Ce porridge onctueux à la carotte, aux noix et aux fruits secs est très facile à préparer et se conserve pendant plusieurs jours!
Ingredients
- 90 g de flocons d’avoine
- 50 g de carottes râpées
- 180 ml de lait végétal
- 80 g de yaourt végétal
- 60 ml de jus d’orange
- 3 cuillères à s. de sirop d’érable
- 15 g de graines de chia
- 15 g de noix concassées
- 15 g de raisins secs
- 15 g de noix de coco râpée (optionnel)
- 1 cuillère à c. de cannelle en poudre
- 1/2 cuillère à c. de gingembre en poudre
- 1/4 cuillère à c. de muscade moulue
Instructions
- Eplucher et râper finement la carotte. Mélanger tous les ingrédients dans un bol et bien remuer. Ajouter autant de lait que nécessaire pour obtenir un porridge onctueux et homogène. Goûter et ajuster la quantité de sirop d’érable selon vos préférences.
- Couvrir et placer le porridge au frais pendant 4 heures, idéalement toute une nuit.
- Au moment de servir, sortir le porridge du réfrigérateur et remuer. Si besoin, ajouter un trait de lait pour le fluidifier.
- Dans un verre ou un bocal, disposer en couches successives le porridge, du yaourt, un peu de carottes râpées, avant de garnir de noix concassées, de zestes d’orange, d’une pincée de cannelle et d’arroser d’un filet de sirop d’érable.
Notes
- Conservation: le porridge se conserve pendant 4 jours dans un récipient hermétique au frais.
- Si vous êtes intolérant au gluten, assurez-vous d’utiliser des flocons d’avoine certifiés.
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