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A glass cup filled with carrot cake overnight oats on a plate with a spoon. Carrots, oats, and pumpkin seeds are next to the plate.

Vegan Carrot Cake Overnight Oats

Easy and delicious carrot cake  vegan overnight oats is a cozy breakfast for busy mornings! Tons of flavor in this quick + easy recipe.
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Prep Time 5 minutes
Chill Time 5 hours
Total Time 5 hours 5 minutes
Servings: 1 big bowl
Course: Breakfast
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup rolled oats
  • ⅔ cup soy milk or other plant based milk
  • 1 carrot grated
  • 3 dates pitted and chopped, can swap for 1 tablespoon of sugar
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon raisins
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • Pinch nutmeg
  • Pinch salt

Equipment

  • measuring cup
  • measuring spoon
  • Mixing bowl
  • mixing spoon
  • Storage container

Method
 

  1. Mix. In a bowl or container, mix the oats and plant based milk of choice. Add in the remaining ingredients if planning to eat the next day. Stir well and let rest overnight, or at least 5 hours.
  2. Serve. The next morning, add any additional fresh fruit or ingredients. Give a stir and enjoy!

Notes

  • How to Store + Make Ahead
    • These oats are made to enjoy the next morning. I prefer to make up a fresh batch each night for the next day, however, you could prep a few days in advance if you like. 
    • Fridge: These oats can be made up to 4 days in advance. If you are adding extra toppings, make sure you don’t add them to the base mix as they can go bad more quickly. 
    • Freezer: You can freeze the base mix of overnight oats up to a month in advance! Remove them from the freezer and into the fridge the night before you want to enjoy them and add your fresh toppings in the morning.