Carrot overnight oats with cinnamon, walnuts and dates

Carrot overnight oats made with oats, finely grated carrots, oat milk and soya yoghurt, with cinnamon, dates and walnuts. A vegan, family-friendly breakfast.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 486 kcal per serving
• Protein: 15 g
• Fat: 18 g
• Carbs: 61 g

Ingredients

• 150g carrots
• 2 dates
• 100g rolled oats
• 1 tbsp ground linseed
• 250ml oat milk
• 150g soya yoghurt
• 25g walnuts
• 1 tsp cinnamon
• 1/2 tsp ground ginger

Method

You’ll need: chopping board · knife · grater · jar with lid

1. Peel the carrots and grate them finely. Stone the dates and chop them finely.
2. Mix the carrots, dates, oats, ground linseed, cinnamon and ground ginger.
3. Stir in the oat milk and soya yoghurt, divide the mixture between two jars, seal them and chill overnight, for at least 6 hours.
4. Roughly chop the walnuts.
5. Stir the oats in the morning and scatter over the walnuts.

Good to know

Tastes like carrot cake, but it's already waiting in the fridge. The finely grated carrots soften overnight and release their sweetness. So two dates are plenty.

Swaps

Dates → 1 tbsp maple syrup. Walnuts → pecans. Soya yoghurt → natural yoghurt (no longer vegan). Ground ginger → a pinch of nutmeg.

Cooking tips

Grate the carrots on the fine side of the grater – coarse shreds stay hard overnight. Soak hard dates in warm water for 10 min first.

Storage

The oats keep for 3 days in the fridge; add the walnuts just before eating.

Allergens

Vegan; contains oats (gluten), soya and walnuts. Suitable for children.

Frequently asked questions

How long do carrot overnight oats keep in the fridge?

The oats keep for 3 days in the fridge; add the walnuts just before eating.

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