If you are looking for an easy prep ahead breakfast for Easter, these Carrot Cake overnight oats are it!

All the flavours of carrot cake but for breakfast. And perfect for when you are feeding a crowd.

Serve in bowls topped with yoghurt and nuts (and have a little bit of nutrition before the easter eggs get demolished!).

Nutrition Highlights:

✅ High in fibre: oats, carrots and walnuts help support your digestion and keep you feeling full for longer.

✅ Slow-release energy: oats and natural sugars from the carrot and orange provide a steady release of energy to avoid mid-morning crashes.

✅ Naturally sweet: carrot, orange and cinnamon add sweetness without extra sugars.

✅ Vitamin A: carrots provide beta-carotene, which your body converts to Vitamin A.

Storage and Shelf Life

These carrot cake overnight oats store well in the fridge in an airtight container. They will last for 3-4 days. 

I don’t recommend freezing. 

Recipe Tips

The recipe is very customisable – swap the orange for lemon or swap pecans for walnuts etc.

If you prefer nut free – you can replace the nuts with seeds or leave out completely.

In the morning, you may want to add a little more milk depending how thick the mixture is – this will really depend on which oats you use.

Carrot Cake Overnight Oats

Helen Ridgeway Helen Ridgeway

With about 10 plant points, these Carrot Cake Overnight Oats are a great healthy start to your Easter morning. Simple throw everything in a bowl the night before and you have one less thing to worry about come Easter morning.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Servings 6

Calories 302 kcal

Ingredients

 

• 200 g rolled oats (2 cups)
• 50 g chopped walnuts or pecans (½ cup)
• 4 tbsp ground flax seeds
• 70 g raisins (⅓ cup)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• Pinch sea salt
• Zest & juice of an orange
• 1 medium carrot grated
• 625 ml milk of choice (2½ cups)
• 125 g natural yoghurt of choice (½ cup)
• 1 tsp vanilla paste
• 2 tbsp maple syrup or honey optional

Instructions

 

• Add all the ingredients to a large mixing bowl and mix until thoroughly combined. The extra sweetener is optional so taste the mixture and add in some maple and honey if required.
• Leave to set in the fridge overnight or for at least an hour.
• Serve with a spoonful of yoghurt and some extra nuts and grated carrot.

Notes

• I used organic soy milk in this recipe, but any milk will work.
• In the morning, you may want to add a little more milk depending how thick the mixture is – this will really depend on which oats you use.
• The nutritional information doesn’t include any additional toppings.

 

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Nutrition

Calories: 302kcalCarbohydrates: 35.9gProtein: 11gFat: 12.6gSaturated Fat: 1.5gFiber: 4.8g

Keyword carrot cake, easter breakfast

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