Carrot Cake Overnight Oatmeal

I didn’t appreciate carrot cake as a child; I didn’t appreciate carrots in any form. I was a mighty foolish child.

These oats are one of my favourite ways to sneak veg into my day- I say sneak, like they need to be covered up, or blanketed in another flavour to be enjoyed. This is absolutely not the case. These oats are pleasantly sweet without being overpowering, and great on cold mornings.


70g Oats
150ml Wholebean Unsweetened Soya Milk
80g Tinned carrots (approx 1/2 300g tin)
1tsp Cinnamon
1/2tsp Nutmeg
20g Dried dates
OPTIONAL: 1-2tsp Stevia, if you want to accentuate the sweetness of the dates and carrots.


1. Drain carrots, and mash them with the back of a fork in an oats receptacle of your choosing. Add oats, milk, and spices. Chop dates into small pieces and add to mixture. Cover and stand in fridge overnight.

2. Heat up in the morning, and top with anything you fancy- in the featured photo, I used blackstrap molasses and buckwheat groats, the crunch of the buckwheat really works, and the molasses definitely compliment the whole carrot cake vibe. Serves 1.

Per Serving:

412 Calories
17.7g Protein
9.2g Fat
64.2g Carbs


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