Cake for Breakfast? Yes please! Warm spices and crunchy chopped walnuts make carrot cake one of my favorite desserts. But let’s be honest, a slice of cake for breakfast won’t get you in your skinny jeans…so I thought why not make it a bit healthier and try it out as an overnight oatmeal? I was pleasantly surprised to say the least!
Easy overnight oats are a delicious and nutritious way to start your morning off. Packed with flavor and fiber this breakfast will keep you satisfied all morning long. It’s NOT topped with cream cheese frosting like the real deal but I guarantee you it will hit the spot!
What’s in it?
All of my overnight oat recipes typically start with quick cooking oats and almond milk for the base. This one is the same except I switch up the ratio of oats to milk a bit. Since the carrots and coconut like to soak up all of the milk I use ¼ cup of oats rather than ⅓ cup. This little tip also helps cut back the cals.
Batter Once you’ve mixed the oats and milk base, shredded carrots and coconut are next! These two ingredients are what make the oatmeal thick and hardy! I use unsweetened shredded coconut to cut down on the sugar. When I don’t have time to get the food processor out I like to buy the pre shredded carrots to make things easy.
Sugar & Spice I’m going traditional here using all of the warm spices you find in a typical carrot cake. Cinnamon, nutmeg, ginger and clove flavor this baby up perfectly! Make sure you gradually mix the spices in 1 by 1 to avoid clumps.
Finishing touches! A little bit of brown sugar goes a long way to keep things sweet. Finally top it off with some raisins and chopped pecans for crunch.
TIPS:
This delicious meal on the go will keep well in the refrigerator for 1-2 days. If you don’t have a mason jar a glass airtight container does the trick!
Just like my apple cinnamon overnight oats the carrot cake tastes amazing warmed up! Pop it in the microwave for a minute and you’re good to go!
I hope this satisfies your carrot cake craving, enjoy!
Nutrition: Yield: 1 servings, Serving Size: 1 Mason Jar
Amount Per Serving: 9SP, Calories: 290, Total Fat: 10g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 109mg, Total Carbohydrate: 49g, Fiber: 6g, Sugars: 25g, Protein: 5g
Ingredients
- 1/4 cup quick cooking oats
- 1/2 cup unsweetened almond milk
- ¼ cup shredded carrot
- 1 tablespoon unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 pinch of clove
- 1 tablespoon chopped pecans
- 1 teaspoon brown sugar
- 1 tablespoon + 1 tsp raisins
Instructions
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In a small mason jar mix oats and almond milk
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Add carrots and coconut, stir
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Gradually stir in cinnamon, nutmeg, ginger and clove
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Add the brown sugar, chopped pecans and raisins, stir until combined, close mason jar
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Store in refrigerator up to 2 days for best taste
