Overnight oatmeal ‘carrot cake’ recipe

Ingredients

• 1 largecarrot
• 150 mlunsweetened almond milk
• 2 tbspplant-based yoghurt (coconut yoghurt is used in the video)
• 15 mlmaple syrup
• 1 tbspchia seeds
• 50 grolled oats
• 1 handfulflaked almonds

Instructions

1. 1

   Grate the carrot

   Peel the carrot, then grate it.

2. 2

   Mix the liquid

   In a bowl, whisk together the plant-based yoghurt, almond milk, agave syrup and chia seeds. The ingredient list specifies maple syrup, while the method names agave syrup.

3. 3

   Layer and chill

   Scatter the rolled oats over the bottom of a jar. Pour in the yoghurt and almond milk mixture, then add the grated carrot and some flaked almonds. Leave to soak in the fridge overnight before eating.

What are carrot cake overnight oats?

Overnight oats are rolled oats left to soften in liquid in the fridge rather than cooked on the hob. This version takes its cue from carrot cake, pairing grated carrot with oats, chia and almonds.

The recipe is a simple breakfast assembled in a jar. The carrot adds moisture and a gentle sweetness, while the overnight rest gives the oats time to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 13g protein, 63g carbs, 16g fat.

The oats and maple syrup provide much of the carbohydrate, while the almonds, chia seeds and plant-based yoghurt contribute most of the fat. Oats, chia and almonds also provide some protein, though the exact amount depends on the yoghurt and the size of the handful of almonds. To balance the plate, pair the jar with fresh fruit for extra variety.

Choose the ingredients

Oats: Rolled oats soften well overnight while keeping some texture. The recipe uses 50 g for one serving.

Yoghurt and milk: Plant-based yoghurt adds creaminess, and unsweetened almond milk supplies the soaking liquid. Coconut yoghurt is the variety used in the video.

Grate the carrot finely

Carrot: Peel and grate it before assembling the jar so it distributes easily through the oats. A finer grate blends into the mixture more readily than thick shreds.

Almonds: Add the flakes over the top as directed. They bring a contrasting texture to the softened oats.

Let the chia seeds hydrate

Chia seeds: Whisk them into the yoghurt and almond milk mixture so they are spread throughout rather than clumping in one spot. They absorb liquid as the jar rests, helping the mixture thicken.

Mixing: Give the liquid ingredients a thorough whisk before pouring them over the oats. This helps combine the seeds and syrup evenly.

Allow time to soak

Chilling: The recipe calls for one night in the fridge. That gives the oats and chia seeds time to absorb the liquid and soften.

Texture: If the mixture seems loose immediately after assembly, let it rest rather than adding more oats; its consistency changes as it chills.

Serve it from the jar

This is designed to be eaten after its overnight rest, straight from the jar or transferred to a bowl. Stir before eating if you prefer the carrot and oats more evenly combined.

For a fuller breakfast, serve it with fruit on the side. Keep the almond flakes for a little crunch against the soft mixture.

Check the syrup wording

The ingredient list names 15 ml of maple syrup, but the method says to whisk in agave syrup. Use one of these syrups, rather than adding both; the written quantity is given for maple syrup.

The method says to finish with some almond flakes but does not specify an exact amount, so add them to taste.

Recipe notes & tips

• Use a jar with enough room to stir the mixture before eating.
• Whisk the chia seeds thoroughly into the liquid to help prevent clumps.
• Grate the carrot shortly before assembling the oats.
• Keep the jar covered while it rests in the fridge.
• If you want a more uniform texture, stir the oats after chilling.

Variations

• Coconut yoghurt: Use coconut yoghurt for the version shown in the video.
• Syrup choice: Use maple syrup as listed, or agave syrup as named in the method, but not both.
• Extra spice: Stir a pinch of cinnamon into the liquid mixture for a warmer flavour.
• Fruit topping: Add sliced banana or berries just before serving.
• Nut swap: Replace the flaked almonds with another chopped nut if preferred.

Common mistakes to avoid

• Skipping the overnight rest: The oats need time to soften, so chill the jar for one night before eating.
• Clumped chia: Whisk the seeds into the liquid mixture thoroughly before layering it over the oats.
• Using both syrups: The list and method differ; choose maple or agave rather than adding both.
• Adding extra liquid too soon: Let the mixture chill first, as the oats and chia absorb liquid over time.
• Forgetting the carrot: Grate it before assembly so it can be layered over the oats as directed.

How to store

Keep the jar covered in the fridge and eat it after its overnight soak. The recipe gives no longer storage time, so prepare only what you plan to eat; it is intended to be served chilled rather than reheated.

Frequently asked questions