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Vegan Carrot Cake Overnight Oats in a glass mason jar with a silver spoon in it and an orange napkin and carrots next to the jar

VEGAN CARROT CAKE OVERNIGHT OATS

Rolled oats, carrots, a date to sweeten, cinnamon, nutmeg, and more make this healthy breakfast recipe taste like carrot cake.
Course Breakfast
Cuisine American, Vegan
Keyword carrot cake overnight oats, overnight oats, vegan overnight oats
Prep Time 15 minutes
Refrigerate at least 4 hours
Servings 1 Serving
Calories 74 kcal
Author Linda Meyer

Ingredients

  • 1/2 of a cup of rolled oats
  • 1 date – pitted and shredded
  • 2 tablespoons of grated carrot
  • 1/8 of a teaspoon of fresh grated ginger or slightly less than 1n 1/8 of a teaspoon of dried ginger
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of pure vanilla extract
  • 1 teaspoon of desiccated coconut
  • 1 teaspoon of hulled hemp seeds
  • 1/2 of a cup of unsweetened almond milk
US Customary - Metric

Instructions

  1. Put the oats in a jar or a bowl and then layer with the date, carrot, ginger, cinnamon, nutmeg, vanilla, coconut, hemp seeds, and almond milk. Stir well and cover. Refrigerate overnight or for at least four hours.
  2. Keep refrigerated for up to 4 days.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
VEGAN CARROT CAKE OVERNIGHT OATS
Amount Per Serving
Calories 74 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 22mg1%
Potassium 141mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 5010IU100%
Vitamin C 1.7mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.