I’ve been doing overnight oats for breakfast for awhile, not putting too much thought into it because I figured the internet had that area of oatmeal-making pretty well covered. But then I witnessed a recent surge of carrot cake oat recipes on some of my favorite vegan blogs, and suddenly became fixated on the idea of combining a popular Pinterest-era phenomenon — overnight oats — with the flavors of carrot cake.
Aside from green or berry smoothies, overnight oats are one of my favorite breakfast options for so many reasons. First of all, overnight oats are just that: they literally soften overnight, leaving you with thick, ready-to-eat no-cook oatmeal in the morning. I also love having a base recipe that I can make again and again, while still being able to customize that base to my particular tastes and preferences on a given day (or, more likely, based on what I happen to have in my fridge).
When I first started making these, I thought that it was important to grate the carrots very finely, as they will not be cooking at all. I used a Parmesan fine grater –something I really don’t use otherwise — to get a really fine grate on the carrots. Since then, I started to get a little more adventurous and used shredded carrots that I just chopped up a bit. The result is a bit crunchier, but in a way that I don’t mind, as there is a nice textural balance with the softer, creamier oats.
Please feel free to play around with the ingredients and amounts in this recipe. I find that when I’m making overnight oats, I eyeball everything now that I’m a little more familiar with what I like. For a really great tutorial on overnight oats in general, check out Kathy Patalsky’s post on Healthy. Happy. Life. about mastering overnight oats. She provides a lot of great tips for customizing your oats, while still sticking with a tried-and-true formula for success.
Other carrot cake oatmeal recipes:
- Steel-Cut Carrot Cake Oatmeal from Kitchen Treaty
- Pressure Cooker Steel-Cut Carrot Cake Oatmeal from JL Goes Vegan
- Healthy Carrot Cake Baked Oatmeal from Oh She Glows
- 1/2 cup gluten-free rolled oats
- 3/4 cup unsweetened non-dairy milk
- 1/4 cup very finely grated carrot, or shredded carrot, chopped into smaller pieces
- 1 teaspoon finely ground chia seed or 1 tablespoon whole chia seed
- 3 medjool dates, pitted and chopped into small pieces
- 1/4 cup ripe pineapple, finely diced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- dash of ground nutmeg
- dash of ground ginger
- raw walnuts for topping
- sweetener to taste (such as date sugar, coconut sugar or stevia)
- Add all ingredients except for walnuts and sweetener (i.e. all ingredients except for last two) to a mason jar or glass tupperware. If using mason jar, shake vigorously. If using tupperware, stir everything together.
- Cover and refrigerate overnight.
- To serve, pour everything into a bowl and either mix in sweetener or use it for topping.