close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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 carolynspantry.com

easy vegan breakfast

Ingredients

  • 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)

Instructions

  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.
tags:

Comments (24)

(4.63 from 8 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Roberta1 month ago
Reply
Do you want to report this comment as inappropriate?

I’ve been eating this 2-4 times per week for the last month or so! I love it! I’ve never eaten my way completely through a container of pepitas, but I just might do it soon, eating them in this breakfast. And the carrots are a nice crunch.

Laird4 months ago
Reply
Do you want to report this comment as inappropriate?

We love this recipe. Has anyone tried freezing this? I’m going on the road and would love to bring along some premade breakfasts!

Kelly2 months ago
Do you want to report this comment as inappropriate?

What size jar? Can you make a weeks worth?

Forks Over Knives1 month ago
Do you want to report this comment as inappropriate?

Hi Kelly! Any size jar will be just fine. And if you want to triple or quadruple the recipe then you can certainly make enough for several days. Overnight oats typically stay good in the fridge for up to five days. Enjoy!

Joyce Moore6 months ago
Reply
Do you want to report this comment as inappropriate?

I made cookies out this recipe. Used date syrup instead of cut up dates, 3 tablespoons applesauce instead of nut milk, oat flour for binder.

Krystle6 months ago
Reply
Do you want to report this comment as inappropriate?

Where is the instapot used?

Erin Klein3 months ago
Do you want to report this comment as inappropriate?

Instantpot? This is a recipe for oatmeal that’s refrigerated overnight and usually eaten cold. No cooking involved.

Tessa6 months ago
Do you want to report this comment as inappropriate?

yes indeed

Cheryl6 months ago
Reply
Do you want to report this comment as inappropriate?

I’ve not made overnight oats before although I keep thinking, “I need to try these”. I was not disappointed. I followed the recipe as written except for the nutmeg (tends to encourage acid reflux for me…weak sphincter). It did not disappoint! The ingredients fit nicely into a pint size BALL jar. Attached the lid, shook a bit and refrigerated. YUM! This will be a repeat.

Rachel Harris7 months ago
Reply
Do you want to report this comment as inappropriate?

First time trying this and can’t wait for final results, I used chia seed’s instead of flax seeds….looking forward to trying this for breakfast.

Donna7 months ago
Reply
Do you want to report this comment as inappropriate?

This was delicious, making it again!

Ella8 months ago
Reply
Do you want to report this comment as inappropriate?

Update – adding less liquid definitely helped boost the flavor! I used 3/4 cup oat milk, because 1/2 cup looked a little dry, but once I stirred it more, the carrots released their juices, so even 3/4 cup liquid was a bit much. I did try with a plant milk this time – definitely going back to using just water. After 10 years as a vegan, putting a liquid on my food that looks so much like milk was just revolting, LOL. To each their own though. About the dates, that probably was worth the extra work of chopping them up rather than using raisins. The dates melt seamlessly into the background, providing sweetness without overpowering anything. It might be worthwhile to add a little more cinnamon, if you like a lot of cinnamon like I do. I’m still not sure this recipe is quite made it to a 5, but just reducing the liquid helped a lot, maybe a 4.5. Including “carrot cake” in the name of the recipe gives it a lot to live up to – if you think of this as a carrot spice oatmeal, you will probably love it!

Robin9 months ago
Reply
Do you want to report this comment as inappropriate?

This was real easy to prepare and was delicious. The next morning I added some soy milk and zapped it in the microwave. I topped it with walnuts and a bit of maple syrup. This is so much more substantial and filling than regular oatmeal.

Ella9 months ago
Do you want to report this comment as inappropriate?

Maybe not quite carrot cake, but good! I love that the recipe incorporates flax and carrots – an easy way to get in some more veggies and Omega-3 in the morning (or any time). I tried a few things to make this more carrot cakey, and some worked better than others. Adding lots of raisins – not good – I wanted it sweeter, but adding a ton of raisins threw off the balance and overpowered the carrots. Don’t go overboard there. I will try it again using the dates as recommended, and maybe a few raisins for a topping. I also tried adding a spoonful or 2 of finely shredded plain dried coconut – yes please! My favorite vegan carrot cake recipe calls for coconut, and it adds a wonderful richness to it. Works the same in the oatmeal. Other than that, I’d maybe add less liquid (I always use water in place of plant milk, so I’m probably shorting myself some sugar there). I think the extra liquid is diluting the natural sweetness – this recipe would be better using 1/2 – 3/4 cup liquid. I will try it again and report back – this recipe is definitely worth tweaking to make it 5 stars!

Lisa9 months ago
Reply
Do you want to report this comment as inappropriate?

This is a good way to make 1/2 cup oatmeal turn into a filling meal!. I added a small amount of boiling water when I removed it from the refrigerator and then heated it for a few minutes.

Mary Gillespie9 months ago
Reply
Do you want to report this comment as inappropriate?

Can you sub chia for flaxseeds? I’m allergic to flax

Maria Labeaune9 months ago
Do you want to report this comment as inappropriate?

Yes you can

Jon9 months ago
Reply
Do you want to report this comment as inappropriate?

.

Lorie Swartz1 year ago
Reply
Do you want to report this comment as inappropriate?

Is this eaten hot or cold?

Rebecca6 months ago
Do you want to report this comment as inappropriate?

You can also just take it out of the refrigerator and let it come to room temperature.

V b1 year ago
Do you want to report this comment as inappropriate?

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

Karen1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Read Johnston9 months ago
Do you want to report this comment as inappropriate?

Yes.

Hannah1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Carolyn Yachanin
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. Find her on Instagram and LinkedIn.

easy vegan breakfast see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap