Carrot Cake Overnight Oats
Prep time
Cook time
Total time
Serves: 4
  • 2 cups almond milk
  • ½ cup frozen pineapple
  • 1 carrot, cut into 1-inch pieces
  • ½ teaspoon grated fresh ginger
  • 2 tablespoons coconut butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons maple syrup
  • 1 cup rolled oats
  • ¼ cup chia seeds
  • ½ cup grated carrot
  • ½ cup finely chopped pineapple
  • For the garnish:
  • chopped Medjool dates
  • toasted coconut
  • chopped pistachios
  • maple syrup
  1. In a high-speed blender combine the almond milk, pineapple, carrot, ginger, coconut butter, vanilla, cardamom, cinnamon, kosher salt, and maple syrup and blend on high until smooth.
  2. Add the oats, chia seeds, carrot, and pineapple to a large bowl and pour the almond milk mixture over the top. Stir well to combine and then place in a covered container or 1-pint jars and let set in the refrigerator for at least one hour, preferably overnight. To serve, top with chopped dates, toasted coconut, and pistachios.
Recipe by Scaling Back at