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–+ servings
Three jars of carrot cake overnight oats.

Carrot Cake Overnight Oats

Print Recipe
Carrot Cake Overnight Oats are an easy and delicious way to eat lots of protein and fiber for breakfast. Plant-based and sugar-free!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings 1
Calories 198
Author Elizabeth

Ingredients

  • ⅓ Cup Rolled or Quick Oats
  • 1 Teaspoon Chia Seeds
  • ¼ Teaspoon Cinnamon
  • ⅛ Teaspoon Nutmeg
  • ⅛ Teaspoon Cloves
  • ¼ Cup Non-Dairy Milk
  • 3 Ounces Firm Tofu
  • ⅓ Cup Shredded Carrots
  • Raisins for topping
  • Walnuts for topping
  • Maple Syrup for topping

Instructions

  • In a small container or mason jar, mix the oats, chia seeds, cinnamon, nutmeg, and cloves.
  • In a separate bowl mash up the tofu.
  • Add the tofu and non-dairy milk to the oat mixture.
  • Stir in the shredded carrots.
  • Cover and refrigerate for 4 hours or overnight. Top with raisins, walnuts, and maple syrup, if desired. Enjoy!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 167mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7132IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 3mg