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Carrot Cake Overnight Oats

Recipe by Danielle

The easiest prep-ahead breakfast, now in carrot cake form! Carrot Cake Overnight Oats are loaded with shredded carrots, walnuts, chia seeds, cinnamon, nutmeg – PLUS my not-so-secret ingredient: applesauce!

  • Total Time4 hours 5 minutes
  • Yield1 serving 1x

Ingredients

Scale
  • 1/2 cup old fashioned rolled oats
  • 1 tablespoon chia seeds
  • 1 tablespoon chopped walnuts
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons freshly grated carrot
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 cup unsweetened applesauce
  • 3/4 cup unsweetened vanilla almond milk

Instructions

  1. Add all ingredients to a mason jar or other container with lid and stir until well mixed.
  2. Cover and refrigerate for at least 4 hours, but preferably overnight. Store in the fridge and enjoy within 5 days.

Equipment

(affiliate link!)

Notes

Add more or less maple syrup depending on how sweet you like your oats. Add more almond milk if you like a thinner consistency of oats. Make additional batches of the recipe to prep breakfast for the next few days.

Nutrition information estimated with MyFitnessPal.

  • Prep Time: 5 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1
  • Calories: 379
  • Fat: 13g
  • Carbohydrates: 57g
  • Protein: 10g

Find it online: https://staging.projectmealplan.com/carrot-cake-overnight-oats-2/