Ingredients
Scale
- 1 cup rolled oats
- 2 tablespoons chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt (no more than ⅛ teaspoon)
- ¾ to 1 cup oat milk (use ¾ cup for thicker oats, up to 1 cup as preferred)
- 2 tablespoons maple syrup
- 2 tablespoons vegan cream cheese or plain vegan yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ cup peeled and grated carrots
- Optional Toppings:
- Plant-based yogurt
- Shredded carrots
- Chopped pecans
Instructions
- Start with the dry ingredients: In a mixing bowl, whisk together the rolled oats, chia seeds, ground cinnamon, nutmeg, and a pinch of salt. This ensures the spices and chia seeds are evenly distributed.
- Add the liquids and extras: Pour in the oat milk, maple syrup, vanilla, and vegan cream cheese (or yogurt). Mix everything well. If you’re using cream cheese, try to break up any clumps so it blends smoothly. The mixture will be quite liquid at this point, but don’t worry—the chia seeds and oats will absorb most of the liquid overnight.
- Fold in the grated carrots: Finally, add the grated carrots and give everything a good stir. The carrots add color and texture, and they’ll soften nicely in the fridge.
- Transfer to jars and refrigerate: Pour the oat mixture into two jars or containers, then seal them tightly. Place in the fridge for at least 4 hours, but ideally overnight. This gives the oats time to absorb the liquid and the flavors to meld.
- Top and enjoy: In the morning, give the oats a good stir. Top with a dollop of plant-based yogurt, a sprinkle of shredded carrots, or a handful of chopped pecans if you like. Serve chilled and enjoy!
Notes
These overnight oats will keep well in the fridge for up to 3 days, making them perfect for meal prep. If they thicken too much in the fridge, just stir in a splash of oat milk before eating. Since they’re meant to be enjoyed cold, no reheating is necessary—just grab a jar and go!
- Prep Time: 5 minutes
- Cook Time: 4 hours (or overnight)
- Category: Dessert