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Carrot cake overnight oats recipe

Carrot cake overnight oats recipe

81 ratings

Pudding for breakfast? Yes, please! If you normally crave sweet treats, then you’ll love this carrot cake-inspired overnight oats recipe – and it’s a surprising way to squeeze in some veg at breakfast time. Add a little sweetness with maple syrup and finish with a dusting of cinnamon for the ultimate breakfast. See method

  • Serves 4
  • 5 mins to prepare, plus overnight chilling
  • 400 calories / serving
  • Vegetarian


  • 200g porridge oats
  • 400ml milk
  • 300ml low-fat yogurt, plus 4 tbsp to serve
  • 100g raisins
  • 2 tsp ground cinnamon
  • 1 large carrot, grated
  • 4 tbsp maple syrup
  • 80g walnuts, chopped

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    3g 13%
  • Sugars

    37g 42%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 73.9g Protein 14.2g Fibre 6.2g


  1. Mix together the oats, milk, 300ml of yogurt, raisins, cinnamon, carrot and maple syrup. Cover and chill overnight.
  2. Divide between bowls and top each with 1 tbsp yogurt, walnuts and a little extra cinnamon.

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