Carrot Cake (Not) Overnight Oats with Sticky Dates (Vegan)
These creamy and deliciously spiced Carrot Cake (Not) Overnight Oats with Sticky Dates are perfect when you need a quick breakfast that is high in fibre and protein and tastes like dessert.
I love making breakfasts that feel and taste like dessert and these carrot cake flavoured oats come together really easily and contain lots of lovely carrot and spices like the much-loved cake. I have also paired them with olive oil fried dates which turn so sticky and even more delicious as well as some walnuts for crunch. What I also love about this recipe is that it doesn’t need to rest overnight in the fridge to turn thick and creamy, simply leave it for about half an hour (or longer if you have it) and you have a breakfast pot ready to go.
Why will I love these oats?
These oats are so good:
- Thick, creamy and luscious
- So delicious
- Taste like carrot cake
- With sticky olive oil fried dates (a viral trend on social media!)
- Packed with warming spices
- With nuts, seeds and pomegranate for crunch on top
- With lots of carrot for vitamins and minerals
- Naturally high in protein
- With seeds, nuts and protein powder
- A great source of fibre
- With nuts, seeds and oats
- Delicious all year round
- Easy to make
- Only needs to rest for 30 minutes
- Naturally plant-based, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Everyone will love them
- Make up a bigger batch to feed you all week long
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Oats: rolled oats are best for texture, here.
- Chia seeds: for omega-3s, fibre and protein.
- Ground flaxseed: for fibre and thickness.
- Vegan protein powder: I use vanilla protein powder from Form (great ingredients).
- Carrot: grate this into the mix.
- Spices: cinnamon and ginger.
- Unsweetened applesauce: to add volume and sweetness to the recipe.
- Dairy free thick yoghurt: I use NUSH almond-based yoghurt or Cocos Organic coconut yoghurt as they are both so thick and creamy and are made with great ingredients.
- Plant based milk: you can use any dairy-free milk, my go-to for breakfast recipes is soya but almond, oat or coconut work too.
And to make the dates:
- Medjool dates: the squishier, the better.
- Olive oil: for a rich “buttery” flavour.
- Salt: for a salty flavour.
I like to serve these with some walnuts, seeds, pomegranate, blueberries and maple syrup but you can choose whatever toppings you like.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF certified oats. To make it nut-free, use nut-free milk and yoghurt and leave out the walnuts on top.
How do I make them?
These are ready in a few steps:
- Add the oat ingredients to a bowl: and leave for 30 minutes.
- De-stone the dates and add to a frying pan: with olive oil and salt.
- Fry off for 2 to 3 minutes: until caramelising.
- Spoon the oats into a bowl and top with the dates: and any other toppings.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more breakfast ideas:
- Rhubarb Baked Oats
- Mango and Pineapple Chia Pudding
- Banoffee Baked Oats
- Matcha and Blueberry Overnight Oats
- Ginger Date Granola Yoghurt Bowls
Carrot Cake (Not) Overnight Oats with Sticky Dates (Vegan)
These creamy and deliciously spiced Carrot Cake (Not) Overnight Oats with Sticky Dates are perfect when you need a quick breakfast that is high in fibre and protein and tastes like dessert.
Ingredients
For the Oats:
- 4 tbsp oats (approx. 35g)
- 4 tbsp chia seeds (approx. 50g)
- 4 tbsp ground flaxseed (approx. 50g)
- 40g vegan protein powder (e.g. vanilla flavour)
- 1 large carrot, grated
- 1 tsp cinnamon
- ½ tsp ground ginger
- 120g unsweetened applesauce
- 120g dairy-free thick yoghurt, plus extra to serve
- 360ml dairy-free milk
For the Dates:
- 6 medjool dates, pitted and flattened
- ½ tbsp olive oil
- A pinch of salt
To Serve:
- Walnuts, pomegranate, blueberries, seeds, maple syrup
Instructions
- Start with the oats. Add all of the ingredients to a bowl and stir well to mix. Leave to one side for 30 minutes, until thickened (you can leave this overnight, covered tightly and then add more milk as needed before serving. Keep this for 2-3 days in the fridge like this).
- For the dates, heat the olive oil in a pan, and once hot, add the dates to the pan with the salt and cook over a medium heat for 2-3 minutes, until caramelising then flip over and cook the second side. Remove from the heat. Use straight away or keep in the fridge in a sealed container for 2-3 days.
- To serve, divide the oats between two bowls, top with some yoghurt, the sticky dates and your preferred toppings. Eat straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Carrot Cake (Not) Overnight Oats with Sticky Dates so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
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