These overnight oats are super easy to make and are the ideal way to get ahead of time.

Serves 2
Carrot Cake Overnight Oats 1


  • 160g (1 cup) porridge oats
  • 1 large carrot, peeled and grated
  • 1 tbsp chia seeds
  • ¼ tsp ground mixed spice
  • ½ tsp Cinnamon
  • 2 tbsp sultanas
  • ½ tsp vanilla bean paste
  • 3 tbsp maple or agave syrup
  • 350ml (1½ cups) cashew or oat milk
  • Freshly grated nutmeg, to serve
  • Pecans, to serve


  1. In a large bowl, mix together all of the dry ingredients.
  2. Add the milk and syrup to the bowl and stir until well combined.
  3. Chill in the fridge, covered, overnight (or at least 2 hours)
  4. When ready to serve, add a little extra milk if needed, the pecans, and a grating of nutmeg. Any leftover porridge can be kept in the fridge for a couple of days.

Per 100g Calories: 159, Carbohydrates: 21.0g, Sugars: 6.0g, Fat: 5.2g, Saturates: 0.7g, Protein: 4.8g, Salt: 0.02g

Taken from September 2017 (Issue 30) Vegan Life Magazine

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