Carrot Cake Overnight Oats

Name: Carrot Cake Overnight Oats
Total time: 10 min
Yield: 4 servings
Ingredients: 100 g rolled oats; 25 g chia seeds; 4 g ground cinnamon; 1 g ground ginger; 0.5 g ground nutmeg; 5 ml vanilla extract; 60 ml maple syrup; 445 ml oat milk; 100 g plant-based yoghurt; 80 g carrot; 30 g raisins; 50 g walnuts; 80 g cashews; 15 ml lemon juice

Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv

These carrot cake overnight oats taste exactly like your favourite spiced carrot cake, but in a healthy breakfast bowl you can prep ahead. Creamy oats are loaded with grated carrot, warming spices, and topped with a luscious cashew cream cheese icing. Make them Sunday night and wake up to dessert for breakfast all week long.

Serves 4 10 min 12g proteinKid-friendly

VeganDairy freeNo cook

Ingredients

rolled oats100 g
chia seeds25 g
ground cinnamon4 g
ground ginger1 g
ground nutmeg0.5 g
vanilla extract5 ml
maple syrup60 ml
oat milk445 ml
plant-based yoghurt100 g
carrot — finely grated80 g
raisins30 g
walnuts — chopped50 g
cashews — soaked in boiling water

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 100 g Gluten-free rolled oats instead of rolled oats
Nothing else changes; soak overnight as written.

Swaps are suggestions — check labels if you are cooking for an allergy.

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rolled oats · 100 g
chia seeds · 25 g
ground cinnamon · 4 g
ground ginger · 1 g
ground nutmeg · 0.5 g
vanilla extract · 5 ml
maple syrup · 60 ml
oat milk · 445 ml
plant-based yoghurt · 100 g
carrot · 80 g
raisins · 30 g
walnuts · 50 g
cashews · 80 g
lemon juice · 15 ml

Method

Mix the dry ingredients In a large bowl, stir together the oats, chia seeds, cinnamon, ginger and nutmeg until evenly combined.
Add the wet ingredients Pour in the vanilla, maple syrup, plant milk and plant yoghurt, then stir well until everything is thoroughly mixed. The mixture should look creamy and slightly thick.
Fold in the carrot and extras Add the grated carrot, raisins and chopped walnuts, stirring until evenly distributed throughout the oat mixture.
Make the icing Drain the soaked cashews and add them to a high-speed blender with the plant milk, maple syrup, lemon juice, vanilla and salt. Blend until completely smooth and creamy, about 2-3 minutes.
Divide and chill Spoon the mixture into jars or bowls. Top each portion with a generous dollop of cashew icing, extra walnuts and grated carrot. Cover tightly and refrigerate for at least 4 hours, or preferably overnight. The oats will absorb the liquid and become wonderfully creamy. Serve and enjoy.