Vegan Carrot Cake Overnight Oats (Gluten-Free)
These Vegan Carrot Cake Overnight Oats are creamy, thick and packed with carrot, walnuts and dates all topped with a thick cheesecake layer. These oats are gluten-free, high in protein and so quick and easy to make.
Easter is all about the chocolate but it’s also about all things carrot cake. And we still need to eat breakfast throughout Easter-time, so what’s better than carrot cake oats? These overnight oats have everything we love about carrot cake: carrots, walnuts, dates and lots of warming spices. Plus, they even have their own “frosting” with a cheesecake topping. Let’s get stuck in.
What makes these Vegan Carrot Cake Overnight Oats so delicious?
These oats are so special, they are:
- Thick and creamy
- Packed with grated carrot, crunchy walnuts and sticky dates
- Easy to make in one bowl
- Quick to prepare in 10 minutes
- High in fibre, protein and healthy goodness
- Naturally vegan, gluten-free and easily nut-free
- A great meal prep breakfast (and great for a snack)
If you already want to make these for breakfast, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
As these are a cross between oats and carrot cake, we need a mix of ingredients:
- Oats: the obvious ingredient. Make sure they are gluten-free where needed.
- Vegan vanilla protein powder: this is optional but I love how much creamier they make the overnight oats. I always use the Macromike protein powders and my code AMB-AMY saves you 10% off everything.
- Chia seeds: this makes the oats much thicker and adds a good dose of omegas and other good-for-you nutrients. You can find white or black chia seeds and both work in the same way. Here I’ve used white chia and you cannot see them as clearly in the oats.
- Dairy-free yoghurt: like most recipes, I use Cocos Organic Coconut Yoghurt as it’s thick, creamy and only made with 2-3 ingredients. The thicker the yoghurt, the better and creamier the oats.
- Plant-based milk: use your favourite milk or whatever you have open for these Vegan Carrot Cake Overnight Oats. My go-to milks are oat, almond or coconut for these oats.
- Spices: for these oats, we need cinnamon, ginger and nutmeg.
- Maple syrup: just a little to make these more cake-like. Other syrups like agave, brown rice, or date syrup or vegan honey are great.
- Vanilla essence: adds to the cake flavour. If you are using vanilla protein you may not need this.
- Carrot: the key part of these carrot cake inspired oats. Peel then grate your carrot and the recipe uses 1 medium-sized carrot.
- Walnuts: because carrot cake is not complete without them. You can swap these to pecans or almonds, or keep it nut-free by adding some pumpkin or sunflower seeds or leaving them out.
- Dates: instead of raisins I went with medjool dates because they are too delicious. Remove the stone then chop the dates and stir into the mix. You can use regular raisins or sultanas, if you’d prefer.
- Desiccated coconut: I love the subtle coconut flavour this adds to the carrot cake breakfast jars. If you can only find flaked coconut, that is also fine, but the coconut will be in clumps rather than evenly dispersed throughout the mix. Not a coconut fan? You can leave them out.
And for the cheesecake topping:
- Thick dairy-free yoghurt: as above, thick coconut yoghurt is my favourite. Or, use a Greek-style dairy-free yoghurt.
- Dairy-free white chocolate: when mixed with the yoghurt this makes a really lovely cheesecake-style topping.
Extra ingredients:
- Dates: as above, I used medjool dates to make little stuffed date bombs.
- Biscoff cookie butter: or another nut or seed butter to stuff inside the dates.
- Granola: any granola will be great on top for some crunch. You can try a homemade one or shop-bought.
- Extra walnuts and coconut: for more carrot cake inspired goodness.
How do I make these oats?
The method is very simple:
- Stir together all the oat ingredients: and stir well.
- Leave the oats to thicken overnight: or for 6-8 hours if you fancy an evening snack on Vegan Carrot Cake Overnight Oats.
- Make the cheesecake top: stir together the yoghurt and white chocolate. Make sure the yoghurt isn’t too cold and the chocolate isn’t too warm so they stir together well and do not go lumpy.
- Prepare the other toppings: like the stuffed dates, granola and nuts/coconut.
- Give the oats a good stir: before serving them. Add a splash more milk if you like.
- Divide between 2 or 3 bowls or jars: and fill to almost the top.
- Top with the cheesecake mix: and spread out evenly. You can place them in the fridge to firm up.
- Top with the stuffed dates and other toppings: and grab a spoon.
Are these Vegan Carrot Cake Overnight Oats gluten-free and nut-free?
Yes, these oats are naturally gluten-free if you make sure your oats are certified gluten-free. Also make sure you use a nut or seed butter instead of the Biscoff cookie butter in the stuffed dates. To keep these overnight oats nut-free, swap the walnuts for seeds like pumpkin or sunflower and check that your milk, yoghurt, white chocolate and granola are free of nuts.
Can I add other flavours or make swaps?
Yes you can, although they will no longer necessarily be Vegan Carrot Cake Overnight Oats. You can definitely swap the nuts for other nuts/seeds and the dates for other dried fruits and they will be just as good.
How long will these last for?
Once made, you can store these jars in the fridge for 2-3 days.
I love breakfast recipes, what else can I make?
I hope you are going to love these Vegan Carrot Cake Overnight Oats and for more breakfast ideas, how about my:
- White Chocolate Berry Baked Oats
- Raspberry Cheesecake Bircher Muesli Jars
- Chocolate Filled Pancakes
- Easy Vegan Snickers Oats
- Easy Vegan Porridge 3 Ways
Vegan Carrot Cake Overnight Oats (Gluten-Free)
These Vegan Carrot Cake Overnight Oats are creamy, thick and packed with carrot, walnuts and dates all topped with a thick cheesecake layer. These oats are gluten-free, high in protein and so quick and easy to make.
Ingredients
- For the Oats:
- 100g oats
- 1 scoop (approx. 35g) vanilla protein powder, optional
- 2 tbsp chia seeds
- 100g thick dairy-free yoghurt
- 420-480ml plant-based milk
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp ground nutmeg
- 1 tbsp maple syrup
- ½ tsp vanilla essence
- 1 medium carrot, peeled and grated (100g)
- 40g walnuts, chopped
- 2 dates, pitted and chopped
- 2 tbsp desiccated coconut For the Cheesecake Top:
- 70g thick dairy-free yoghurt, plus extra to serve
- 20g dairy-free white chocolate
- 2 dates
- 1 tbsp Biscoff Cookie Spread or almond butter
- 2 tbsp granola
- 1 tbsp walnuts, crushed
- 1 tsp desiccated coconut
Directions
- Make the overnight oats: stir together the oats, protein powder (if using) and chia seeds in a bowl. Pour in the yoghurt, milk, cinnamon, ginger, nutmeg, maple syrup and vanilla and stir well. Fold in the grated carrot, walnuts, chopped dates and coconut. Stir well, cover and leave overnight in the fridge.
- Make the cheesecake top: slightly warm the yoghurt so it’s room temperature. Melt the chocolate and allow to cool slightly. Whisk the yoghurt and chocolate together till smooth (if it starts to clump, warm the mixture slightly) and place in the fridge to thicken, if needed.
- Have two or three jars ready and place a tablespoon of yoghurt in the base. Stir the carrot cake overnight oats well and add into the jars. Top with the cheesecake mixture and smooth over the tops. You can chill the jars now if needed to firm up the cheesecake.
- De-pit the dates and fill with the Biscoff spread or almond butter. Place the date on top of the oats and top with some granola, walnuts and coconut. Eat straight away or keep for 2-3 days.
I look forward to hearing what you think of these Vegan Carrot Cake Overnight Oats so please do let me know in the comments below. If you do make these oats, I’d love to see them so please tag me in your oats, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With carrot cake overnight oat love x
