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Carrot Cake Overnight Oats
Lacey Baier
Start your day with a healthier version of your favorite dessert by having Carrot Cake Overnight Oats for breakfast!
5
from
5
votes
Print Recipe
Prep Time
5
minutes
mins
Refrigerate
4
hours
hrs
Total Time
5
minutes
mins
Course
Breakfast
Cuisine
American
Servings
1
Calories
417
kcal
Equipment
blender
Glass Mason Jars
Reusable Lids
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Ingredients
1x
2x
3x
2
carrots,
diced
⅓
cup
golden raisins
¼
teaspoon
ground cinnamon
1
tablespoon
chia seeds
1
tablespoon
pure maple syrup
½
teaspoon
vanilla
½
cup
plain greek yogurt
½
cup
almond milk
½
cup
rolled oats
Instructions
Add all the ingredients except for the oats to a blender.
Blend until smooth.
Add the rolled oats and stir to combine. Do not blend, (You could also do this in a separate bowl, but this makes less dirty dishes.)
Pour the mixture into the mason jar and close, and then place into the fridge overnight or for at least 4-6 hours.
Top with shredded carrots and golden raisins.
Nutrition
Serving:
1
mason jar
Calories:
417
kcal
Carbohydrates:
68.2
g
Protein:
14.2
g
Fat:
6.6
g
Saturated Fat:
2.8
g
Cholesterol:
11.3
mg
Sodium:
186.8
mg
Fiber:
10.4
g
Sugar:
19.2
g
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