Breakfast

July 6, 2020

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats are an easy and delicious way to eat lots of protein and fiber for breakfast. Plant-based and sugar-free!

Carrot Cake Overnight Oats

A few months ago I made Blueberry Maple Overnight Oats. I added tofu for an extra bit of protein and creaminess. They turned out so well that I had to make another batch.

I decided on carrot cake because carrots are incredible. Who wouldn't want to eat them for breakfast??

Honestly, as part of carrot cake flavor, you barely even know you're eating vegetables. It makes it so easy to get a serving of veg in at breakfast.

The other great thing about carrot cake is the spices. Since we're adding tofu to the oatmeal, the spices will work wonders to give the dish tons of flavor and make sure we taste NONE of the tofu.

Speaking of tofu, let's talk ingredients.

Carrot Cake Overnight Oats

Ingredients

  • Rolled or Quick Oats: Either variety is fine, depending on your preferences. Just don't use steel cut!
  • Chia Seeds: Chia seeds absorb liquid and help the oats get nice and thick. Plus, chia seeds are a great plant-based source of Omega-3s!
  • Cinnamon, Nutmeg, Cloves: These sweet spices make the classic carrot cake flavor profile. They give this dish SO MUCH FLAVOR.
  • Medium Firm Tofu: The "secret" ingredient. I like medium-firm for this recipe because it doesn't have a tofu texture, but it isn't super liquidy either. I've tested it with firm tofu and it turns out completely fine too.
  • Non-Dairy Milk: I've been loving oat milk lately, but any non-dairy milk will work!
  • Shredded Carrots: It wouldn't be carrot cake without carrots!
  • Raisins: Another classic carrot cake ingredient. Raisins add sweetness to the dish.
  • Walnuts: For a bit of crunch.
  • Maple Syrup: Optional, but maple syrup is super sweet and complements the sweet spices well.

Carrot Cake Overnight Oats

How to Make Carrot Cake Overnight Oats

Step 1. In a small container or mason jar, mix the oats, chia seeds, cinnamon, nutmeg, and cloves. In a separate bowl mash up the tofu.

Step 2. Add the tofu and non-dairy milk to the oat mixture. Then stir in the shredded carrots.

Step 3. Cover and refrigerate for 4 hours or overnight. Top with raisins, walnuts, and maple syrup, if desired. Enjoy!

Recipe Prayer

Thank you God for vegetables. Thank you for giving us the opportunity to eat them often. Amen.

Carrot Cake Overnight Oats

Tried this recipe?

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Carrot Cake Overnight Oats

Carrot Cake Overnight Oats are an easy and delicious way to eat lots of protein and fiber for breakfast. Plant-based and sugar-free!

Author:

Elizabeth

Serves:

1

Prep:

240

min

cook:

0

min

total:

240

min

Ingredients

  • 1/3 Cup Rolled or Quick Oats
  • 1 Teaspoon Chia Seeds
  • 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Cloves
  • 1/4 Cup Non-Dairy Milk
  • 1/5 Block Firm Tofu
  • 1/3 Cup Shredded Carrots
  • Raisins, for topping
  • Walnuts, for topping
  • Maple Syrup, for topping

Instructions

  1. In a small container or mason jar, mix the oats, chia seeds, cinnamon, nutmeg, and cloves.
  2. In a separate bowl mash up the tofu.
  3. Add the tofu and non-dairy milk to the oat mixture.
  4. Stir in the shredded carrots.
  5. Cover and refrigerate for 4 hours or overnight. Top with raisins, walnuts, and maple syrup, if desired. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography