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Two jars filled with Carrot Cake Vegan Overnight Oats and topped with coconut whipped cream
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Carrot Cake Vegan Overnight Oats

This Creamy and energy packed Carrot Cake Vegan Overnight Oats are healthy, nutritious and easy to make. It’s a desirable grab and go breakfast.
Course Breakfast
Cuisine American, dairyfree, vegan
Keyword carrot cake, carrot cake oats, overnight oats, vegan overnight oats
Prep Time 5 minutes
Cook Time 2 minutes
overnight 8 hours 20 minutes
Total Time 7 minutes
Servings 2
Calories 321kcal
Author Gunjan

Ingredients

  • 1/2 cup baby carrots
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened coconut milk (tetra pack)
  • 1/4 tsp cinnamon powder
  • 1/4 tsp whole all spice
  • 1 cup old fashioned oats
  • Coconut whipped cream (optional)

Instructions

  • In a blender combine baby carrots, maple syrup, coconut milk, cinnamon powder, and all spice.
  • Blend it smooth like a smoothie.
  • Pour the smoothie in a mixing bowl and toss in oats.
  • Mix well and fill the oats in the serving jars. Cover the jars with their lids or with food saver cling wrap and let it rest in the refrigerator overnight.
  • Just before serving stir it well. Top it with whipped cream and sprinkle some cinnamon as per taste.

Notes

  • Feel free to adjust the sweetener as per taste.
  • Ground all spice can also be used in this recipe.
  • Any toppings like nuts, fruits or seeds tastes good in this recipe.
  • If desired gluten free oats can be also be used in this recipe.

Nutrition

Calories: 321kcal | Carbohydrates: 58g | Protein: 6g | Fat: 7g | Saturated Fat: 25g | Sodium: 49mg | Potassium: 628mg | Fiber: 7g | Sugar: 30g | Vitamin A: 4415IU | Vitamin C: 4.2mg | Calcium: 94mg | Iron: 4mg