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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


Rolled oats, carrots, a date to sweeten, cinnamon, nutmeg, and more make this healthy breakfast recipe taste like carrot cake.
4.6 from 5 votes
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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: 74kcal
Author: Linda Meyer


  • 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


  • 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.
  • Keep refrigerated for up to 4 days.


The Nutrition Facts are an estimate only.


Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Sodium: 22mg | Potassium: 141mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5010IU | Vitamin C: 1.7mg | Iron: 0.7mg