Sometimes thinking ahead to tomorrow’s food just seems a little too much effort, especially when it’s so easy to grab something on the go. But when you do, your future self always thanks you. These carrot cake overnight oats are perfect to make ahead for busy mornings. Not only will you have something nutritious and delicious to enjoy in the midst of rushing around, you can also feel rather smug that you made them yourself.
Carrot cake is a love or hate thing. I personally had never had a slice up until recently due to my raisin resentment. When my Mothers birthday hit last year I decided to make her her favourite carrot cake, replacing the raisins with dried apricots… HOLY COW had I been missing out. Now I am making carrot cake EVERYTHING. Unlike their two tiered cousin my delicious carrot cake overnight oats count as one of your 5-a-day whilst filling your belly until lunch time.
Oats are the perfect ‘breakfast with benefits’ food. They are full of fibre (especially beta-glucan) and are a fabulous source of energy and complex carbohydrates. Mixed with the protein from the nuts and you form a winning combination that will keep you feeling fuller for longer!
I have made these carrot cake overnight oats so many times now that I just eyeball the measurements and can prepare a jar in two minutes flat. This recipe is how I like it but I urge you to customise it to your tastes. If you want it sweeter add more honey/maple syrup or use cranberries instead of raisins if you prefer. Etc etc… The chia seeds help the oats to (for use of a better word) congeal whilst adding extra fibre. I love them, but if you do not want too, you don’t have to use them.
CARROT CAKE OVERNIGHT OATS
These carrot cake overnight oats are your new busy morning savour! With only 7 ingredients in under 5 minutes you can magic up a fun and nutritious breakfast that is perfect whether you are on the go or just at home. Vegan, GF & healthy.
INGREDIENTS
50 g (1/2 cup) oats
1 small / half a larger carrot (peeled & grated)
1-2 tsp honey / maple syrup
1 heaped tbsp raisins
1/2 tsp ground cinnamon
1 tsp chia seeds (optional)
175 ml (3/4 cup) milk of choice
TO SERVE
6 walnut halves (broken into smaller pieces)
1 tbsp yoghurt (optional)
INSTRUCTIONS
The day before serving add the oats, grated carrot, honey/maple syrup, raisins, cinnamon, chia seeds and milk into Tupperware container or jar and give everything a good mix/shake. Refrigerate overnight.
In the morning remove the oats from the fridge, give them a stir before topping with the walnuts, yoghurt and a little more honey/maple syrup if desired. Serve.
RECIPE NOTES
I prefer these carrot cake overnight oats cold but on super chilly mornings you can also serve them warm. Just remove the container lid and pop into the microwave for 2-3 minutes before topping with the walnuts and yoghurt.
These overnight oats are best served the next day but keep well in the fridge for up to 3 days. Why not double/triple this recipe to keep you going for multiple mornings?!
Gluten-Free: Make sure that your oats are certified gluten-free.
Vegan: Use maple syrup rather than honey and plant-based milk and yoghurt.
A few ingredient notes:
If you can find it, try to use raw honey as it is less processed. If using maple syrup make sure it is 100% maple syrup and not maple ‘flavoured’ syrup. You could also use agave nectar if you prefer.
If you aren’t a fan of raisins, you could also use chopped up dates, unsulphured dried apricots, dried cranberries or leave them out altogether! Remember to always check that your dried fruit doesn’t have any added sugar or preservatives.
The chia seeds help the mixture to congeal while adding fibre but are by no means necessary.
I like to use oat milk in this recipe for the creaminess it brings. You can use any milk you prefer. If using plant-based milk remember to check the label for added sugar, E numbers or preservatives.
