• breakfast / chocolate / dairyfree / glutenfree / nutfree / oatmeal / overnightoats / vegan / vegetarian

    Carrot Cake Overnight Oats

    Vegan & Gluten-free Carrot Cake Overnight Oats made with less than 10 ingredients Vegan & Gluten-free Carrot Cake Overnight Oats made with less than 10 ingredients

    Raise your hand if you like carrot cake.

    Raise your hand if you like to eat carrots plain.

    Okay, so how many of you raised your hand twice? Am I the only one who loves carrot cake yet can’t stand eating carrots in anything else? I can’t eat carrots plain, in my salads, sandwiches, etc. There is something about it them that I just can’t stand the taste.

    Carrot cake (and now Carrot Cake Overnight Oats) are hands down the only way this chick is eating her carrots. I need to mask them in something sweet and delicious. 

    At first I was pretty hesitant on making Carrot Cake Overnight Oats too, but a handful of people have asked me if I had a recipe to share. I felt silly saying no over and over again, so I was motivated to finally make some (this is why YOU are so important to me and this blog!)…and boy am I glad I did.

    I have now found TWO ways to make me eat carrots. Granted this bowl has 1-2 mini carrots grated in it, but hey it’s better than nothing right?

    I think it’s the maple syrup, pecans and raisins that mask the taste for me here. It’s such a deliciously unexpected breakfast to enjoy.

    [bctt tweet=”Carrot Cake Overnight Oats that are #vegan #glutenfree & super easy to make!”]

    For these Carrot Cake Overnight Oats, you will need:


    Almond milk

    Chia seeds

    Maple syrup




    Vanilla extract


    I always recommend buying organic when you can, especially with the carrots!

    Vegan & Gluten-free Carrot Cake Overnight Oats made with less than 10 ingredients

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    Carrot Cake Overnight Oats

    Prep Time 5 mins
    Cook Time 3 hours
    Total Time 3 hrs 5 mins
    Yields 1


    • 3/4 cup old fashioned oatmeal
    • 3/4 cup unsweetened vanilla almond milk
    • 1 tablespoons chia seeds
    • 1 tablespoon maple syrup (honey or agave works)
    • 2 small carrots grated
    • 2 tablespoons pecans
    • 1 tablespoon raisins
    • Splash of vanilla
    • Sprinkle of cinnamon


    1. Combine all ingredients in a mason jar or tupperware of choice
    2. Mix well and store in refrigerator overnight (or at least 3 hours)
    3. Enjoy!


    xx, Rach


    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thanks for supporting the blog and making rachLmansfield.com possible! xx

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  • Reply Ilona February 25, 2016 at 2:12 pm

    Do you also put the pecans in for a night?

    View Comment
    • Reply Rachel February 25, 2016 at 2:30 pm

      It is totally your call! You can add at night or add right before enjoying. I love to add at night so it’s an easy grab and go in the morning 🙂 xx

      View Comment
  • Reply Emilie @ Emilie Eats February 25, 2016 at 4:45 pm

    I’m pretty sure eating a ton of carrots as a kid is the reason I’m the only person was 20/20 vision in my family. Hey, if this is your way to get in carrots…whatever gets you to eat your veggies ?

    View Comment
    • Reply Rachel February 25, 2016 at 7:25 pm

      I have 20/20 vision too!! Isn’t that the funniest thing? Maybe it’s from all the carrot cake as a kid 😉

      View Comment

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