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  • Ready In:
  • Makes 1½ cups

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This easy vegan breakfast bowl is also laced with cinnamon and nutmeg, the classic carrot cake spices. The final texture will depend on how fine you shred the carrots. Smaller threads will melt into the softened oats, while coarsely grated carrots will have more of a crunch. The recipe serves one but is easy to double or quadruple if you want to make enough for the family or for a couple of days. And don’t forget the toppings! Along with flavor, they can add extra fiber and nutrients to your morning meal.

Recipe from

easy vegan breakfast


  • ½ cup rolled oats
  • ½ cup shredded carrot
  • 2 Medjool dates, pitted and chopped
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup unsweetened almond milk, plus more for serving
  • Toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins (optional)


  1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
  2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

Comments (4)

(5 from 1 votes)
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Lorie Swartz2 months ago
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Is this eaten hot or cold?

V b2 months ago
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The tag on this recipe says ‘no cook’. However if one wanted to heat it up to warm it that would work.

Karen2 months ago
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Can I use steel cut oats and cashew milk as substitutes?

Hannah3 months ago
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Very tasty and filling! A nice switch up from traditional oatmeal.

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about the author

Carolyn Yachanin

Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated toward plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started the Carolyn’s Pantry blog in 2016 and has been a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention magazine, and more. Her recipes now live on the blog at Copina Co, her plant-based beauty and wellness company.

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