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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.
4.78
from
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Course:
Breakfast
Cuisine:
American, Vegan
Prep Time:
15
minutes
minutes
Cook Time:
0
minutes
minutes
Refrigerate at least:
4
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Servings:
1
Serving
Calories:
74
kcal
Author:
Linda & Alex
Cost:
$2
Equipment
▢
grater
Ingredients
▢
½
of a cup of rolled oats
▢
1
date – pitted and shredded
▢
2
tablespoons
of grated carrot
▢
⅛
of a teaspoon of fresh grated ginger or slightly less than 1n ⅛ of a teaspoon of dried ginger
▢
¼
teaspoon
of cinnamon
▢
¼
teaspoon
of nutmeg
▢
¼
teaspoon
of pure vanilla extract
▢
1
teaspoon
of desiccated coconut
▢
1
teaspoon
of hulled hemp seeds
▢
½
of a cup of unsweetened almond milk
US Customary
-
Metric
Cook Mode
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Instructions
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.
Notes
NUTRITION DISCLAIMER
NOTES
Refrigerate for up to 4 days.
Nutrition
Serving:
0.75
cup
|
Calories:
74
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
22
mg
|
Potassium:
156
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
5040
IU
|
Vitamin C:
2
mg
|
Calcium:
27
mg
|
Iron:
1
mg
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