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Carrot Cake Overnight Oats


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Carrot Cake Overnight Oats

October 15, 2014

Carrot Cake Overnight Oats

Written By Kayla Seah

Playsuit: THE FIFTH

When it tastes like you are having dessert for breakfast, you know you did something right. I’ve always loved overnight oats when I eat them at hotels or restaurants, but for some odd reason I’ve never had the urge to try them myself. Until now. As the mornings get cooler, I was starting to crave something different than my normal yogurt and granola combo. I looked in my cupboard, and with a little inspiration on Pinterest I came up with a combination of flavours that seriously tastes like carrot cake… without the guilt! I’m obsessed with this breakfast bowl now and can see myself having it all fall and winter long.


1/3 cup gluten free oats (regular small oats will work as well)
1 tbsp. ground flaxseed or chia seeds or 1/2 and 1/2
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp. maple syrup (the real stuff!)
1/4 cup shredded carrot (about 1 large carrot)
2 tbsp. thinly chopped apple
3 dates, chopped
1 tbsp. shredded or flaked unsweetened coconut
1 tbsp. chopped almonds or pecans
1/4 tsp vanilla extract
1/2  cup + 1/8 cup unsweetened almond milk


Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.



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