Carrot Cake Overnight Oats

15 250 549
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 1
Carrot Cake Overnight Oats
Health Highlights


1 medium Carrots (peeled and finely grated)
1/2 cup Rolled oats, dry
2 tbsp Raisins, seedless (sultana)
1 tbsp Walnuts
1 tbsp Chia seeds
1 tsp Flaxseed meal (ground)
1/2 cup Buttermilk, 2% M.F.
1/2 cup Whole milk, lactose free, 3.3% M.F.
1 tbsp Blackstrap molasses
1/2 tsp Vanilla extract, pure
1 dash Cinnamon
1 dash Ginger, ground
1 dash Nutmeg, ground
1 dash Ground cloves
1 pinch Himalayan sea salt


Combine carrots, oats, raisins, walnuts, chia seeds and flaxseed meal in a medium-sized mixing bowl with fitting lid.

In a separate container, combine remaining ingredients and mix well with a fork or whisk until well combined. Pour over oat mixture and mix with a spoon until well combined.

Cover and refrigerate for at least 4 hours (preferably overnight) before serving.

When ready to eat, add a little bit more milk, if desired, and garnish with a pinch of grated carrots, a few more raisins and chopped nuts.

Nutrition Facts

Per Portion

Calories 549
Calories from fat 166
Calories from saturated fat 49
Total Fat 18.4 g
Saturated Fat 5.4 g
Trans Fat 0.3 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 4.2 g
Cholesterol 22 mg
Sodium 400 mg
Potassium 1326 mg
Total Carbohydrate 82 g
Dietary Fiber 13.1 g
Sugars 36 g
Protein 18.6 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.4
Meat Alternative 0.7
Milk 1.0
Vegetables 0.9

Energy sources