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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 9 votes
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Course: Breakfast
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 0 minutes
Refrigerate at least: 4 hours
Total Time: 4 hours 15 minutes
Servings: 1 Serving
Calories: 74kcal
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

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: 0.75cup | Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 156mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5040IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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