Carrot Cake Overnight Oats for a Healthy Morning Boost

Delight in these Carrot Cake Overnight Oats, a gluten-free, vegan breakfast bursting with flavor.

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Prep Time 10

Total Time 8

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Grated Carrot Fresh is best for optimal flavor.
1 cup Rolled Oats Opt for gluten-free oats if needed.
2 tablespoons Chia Seeds Can swap with flaxseeds.
1 cup Almond Milk Any plant-based milk works.
1 teaspoon Natural Vanilla Extract Omit for a subtle flavor.
1 teaspoon Ground Cinnamon Adjust according to spice preference.
2 tablespoons Agave or Maple Syrup Adjust based on desired sweetness.

For Toppings

1/4 cup Chopped Walnuts Swap for pecans or omit for nut allergies.
2 tablespoons Coconut Flakes Omit or use seeds if desired.

Equipment

mixing bowl
Refrigerator
measuring cups
spoon

Method

Step-by-Step Instructions

In a large mixing bowl, combine the grated carrot, rolled oats, chia seeds, almond milk, natural vanilla extract, ground cinnamon, and your choice of sweetener. Stir until all ingredients are fully integrated.
Cover the bowl tightly with plastic wrap or transfer to individual jars. Refrigerate for at least 8 hours to allow oats to soak.
The next morning, stir the oats well to combine. They should be thick and creamy.
Top with chopped walnuts and coconut flakes before serving. Adjust toppings based on preferences.
Enjoy cold or warm by microwaving for 30 seconds to 1 minute.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 180mgPotassium: 320mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Allow oats to soak for a full 8 hours for optimal creaminess.

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