Description
A cozy, no-cook vegan breakfast that tastes just like your favorite dessert. Creamy oats blended with grated carrots, warm spices, and plant-based goodness. Meal-prep friendly and perfect for busy mornings!
Ingredients
Carrot Cake Overnight Oat Batter:
- 1 cup rolled oats
- 2 tablespoons chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt (no more than ⅛ teaspoon)
- ¾–1 cup oat milk (use ¾ cup for thicker oats, up to 1 cup for creamier texture)
- 2 tablespoons maple syrup
- 2 tablespoons vegan cream cheese or plain vegan yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ cup peeled & grated carrots
Optional Toppings:
- Plant-based yogurt
- Shredded carrots
- Chopped pecans
Instructions
- In a jar or bowl, combine oats, chia seeds, cinnamon, nutmeg, and salt.
- Stir in oat milk, maple syrup, vegan cream cheese or yogurt, and vanilla.
- Fold in grated carrots.
- Cover and refrigerate overnight (or at least 4 hours).
- In the morning, stir well. Add a splash of oat milk if needed.
- Top with yogurt, more carrots, and chopped pecans before serving.
Notes
- For extra flavor, add a pinch of ground ginger or clove.
- Use ¾ cup oat milk for thicker oats, or 1 cup for creamier texture.
- Wait to add toppings until ready to serve to keep them fresh and crunchy.
- Make a few jars ahead of time for grab-and-go breakfasts all week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes