4.8 from 27 votes
VEGAN CARROT CAKE OVERNIGHT OATS
Rolled oats, carrots, a date to sweeten, cinnamon, nutmeg, and more make this healthy breakfast recipe taste like carrot cake.
Prep Time
15 mins
Refrigerate at least:
4 hrs
Total Time
4 hrs 15 mins
Servings: 1 Serving
Calories: 74 kcal
Course:
Breakfast
Cuisine:
American , Vegan
Ingredients
- ½ of a cup of rolled oats
- 1 date – pitted and shredded
- 2 tablespoons of grated carrot
- ⅛ of a teaspoon of fresh grated ginger or slightly less than 1n ⅛ of a teaspoon of dried ginger
- ¼ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of pure vanilla extract
- 1 teaspoon of desiccated coconut
- 1 teaspoon of hulled hemp seeds
- ½ of a cup of unsweetened almond milk
Instructions
- Put the oats in a jar or a bowl and then layer with the date, carrot, ginger, cinnamon, nutmeg, vanilla, coconut, hemp seeds, and almond milk. Stir well and cover. Refrigerate overnight or for at least four hours.
- Keep refrigerated for up to 4 days.
Cup of Yum
Notes
- NUTRITION DISCLAIMER
- NOTES
- Refrigerate for up to 4 days.
Nutrition Information
Serving
0.75cup
Calories
74kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
22mg
(1%)
Potassium
156mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
5040IU
(101%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 74
% Daily Value*
| Serving | 0.75cup | |
| Calories | 74kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 22mg | 1% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5040IU | 101% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.