Carrot cake overnight oats
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Carrot cake overnight oats
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
516Kcal
Fat
24gr
Saturates
7gr
Carbs
56gr
Sugars
24gr
Fibre
10gr
Protein
13gr
Salt
1.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 80g rolled oats
- 1 tbsp desiccated coconut
- 1 tbsp chia seeds
- 30g sultanas
- ½ tsp ground cinnamon
- ¼ tsp mixed spice
- zest and juice of ½ an orange
- 1 tbsp maple syrup or agave syrup
- 1 small carrot, peeled and grated coarsely
- 250ml almond milk
For the topping
- 125g dairy-free coconut yogurt or alternative
- 20g pecans or walnuts, roughly chopped
- 1 tbsp pumpkin seeds
Step by step
- Tip the oats, coconut, chia seeds, sultanas and spices into a mixing bowl and pour over the orange juice and zest, maple syrup or agave, grated carrot and almond milk. Give everything a good stir, cover and chill overnight.
- The following morning, divide the oats into jars or small bowls. Top with the coconut yogurt and scatter over the pecans and pumpkin seeds to serve.
