Wake up to dessert for breakfast with these protein-packed, gluten-free Carrot Cake Overnight Oats!
I’m such a fan of carrot cake. Lately, I’ve been racking my brain trying to think of how to make this dessert healthier so I can enjoy it more often. Then, it hit me like a lightning bolt: oats! Overnight oats, specifically. As you might know if you’re a Food Faith Fitness regular, we love overnight oats. I’m eternally grateful to whoever invented them because you do all the work (and, really, it’s just a small amount of work) the night before and are able to enjoy a nutritious breakfast the next day!
I’m pleased to report that this recipe yields a filling, protein-rich breakfast that is healthy and, crucially, still tastes like carrot cake. These oats capture all the best parts of the classic dessert: the dose of warm spices, creamy texture, nutty crunch, and that witchcraft that transforms carrots from savory to sweet.
Trust me, this is going to be your new favorite way to start the day.
Are Carrot Cake Overnight Oats Healthy?
Yes! This recipe calls for fiber-rich oats and carrots (which offer vitamins A, C, K, and B6). It’s also filling, with protein from the oats and Greek yogurt. The pecans are a source of healthy fats. This recipe does not call for any refined sugar and is subtly sweetened with crushed pineapple.
If these oats are making you hungry but you can’t have dairy or are vegan, you’re in luck! This recipe already uses almond milk instead of regular cow’s milk, but instead of Greek yogurt, you can simply substitute your favorite plant-based yogurt! This recipe is gluten-free. Just remember to double-check the packaging on the oats you buy.
The History Of Carrot Cake
Did you know that the origin of carrot cake dates back to the Middle Ages? The chefs in medieval palaces came up with the brilliant idea to accentuate the natural sugars in carrots by making a steamed or boiled carrot pudding. Carrot pudding was cooked low and slow and also included spices, flour, and eggs. As the use of ovens for baking became more popular, the carrot pudding transformed into the fluffier modern cake we would recognize today. One of the most popular early carrot cake recipes was created by Antoine Beauvilliers, once a chef to Louis XVI. It was published in 1814 in volume two of L’art du cuisinier (1814) as “Gâteau de Carottes.”
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Serving Suggestions
I love having overnight oats with my morning coffee. If you’re looking to turn your regular cuppa into a special treat, check out our Homemade Caramel-Vanilla Iced Coffee recipe! If you want extra protein for breakfast, pair this recipe with a hard-boiled egg or Breakfast Sausage.
Overnight oats are a staple breakfast here at Food Faith Fitness. If you’re looking for more, try Coffee Overnight Oats With Greek Yogurt, Vegan Pecan Pie Overnight Oats, or Healthy Piña Colada Overnight Oats.
Recipe
Ingredients
- 2 tablespoons unsweetened coconut flakes
- 3 tablespoons pecans
- 3/4 cup canned crushed pineapple drained
- 3/4 cup nonfat vanilla Greek yogurt
- 1 cup old-fashioned oats
- 1 cup grated carrot packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups unsweetened vanilla almond milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Put the coconut flakes and pecans on 2 separate small baking sheets and bake until the coconut is lightly golden brown and the pecans smell nutty and begin to darken. This is only 2-4 minutes for the flakes and about 10-12 minutes for the pecans.
- Divide the pineapple evenly between 3 cups. Divide the Greek yogurt evenly over each cup.
- In a large bowl, stir together the oats, carrot, cinnamon, and nutmeg. Add in the toasted coconut and stir until well mixed. Then, stir in the almond milk.
- Divide the mixture between the 3 cups, pressing the oats down into the milk. Refrigerate for at least 6 hours to overnight.
- The next day, roughly chop the pecans, divide them between the cups, and serve.
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