Carrot cake overnight oats
Cold oats with grated carrot, dates and cinnamon, topped with yogurt and toasted walnuts. It tastes like the cake it is named after, minus the oven.
- Time
- 10 min
- Serves
- 2
- Kind
- Breakfast
Method
- The night before, grate the carrot on the fine side of the grater and chop the dates into small pieces.
- In a bowl, stir the oats, carrot, dates, cinnamon, oat milk and maple syrup together with half the yogurt.
- Share between two jars or tubs, put the lids on and chill for at least 6 hours, or up to 3 days.
- In the morning, toast the walnuts in a dry pan over a medium heat for 3 to 4 minutes, shaking the pan, until they smell nutty. Chop them roughly.
- Stir the oats and loosen with a splash of oat milk if needed, then top with the rest of the yogurt and the walnuts.
Tip Grate the carrot finely so it softens overnight. Toast the walnuts in the morning, not the night before, so they stay crunchy.
Per portion
| Energy | 521 kcal |
| Protein | 10 g |
| Carbohydrate | 65 g |
| of which sugars | 28 g |
| Fat | 23 g |
| of which saturates | 7 g |
| Fibre | 10 g |
| Salt | 0.19 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- oats100 g
- oat milk250 ml
- coconut yogurt100 g
- carrot1
- walnuts30 g
- dates40 g
- cinnamon1 tsp
- maple syrup1 tbsp
