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Sainsbury's magazine

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Carrot cake overnight oats

  • Serves 2
  • Prep 10 mins
  • Total time 10 mins, plus overnight soaking
1.0/5 rating (1 votes)
Carrot cake overnight oats
Carrot cake overnight oats

step by step

  • 1Tip 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.
  • 2The 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.
  • Recipe photograph by Toby Scott

Get ahead


You will need

  • 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 coconut yogurt or alternative dairy-free yogurt
  • 20g pecans or walnuts, roughly chopped
  • 1 tbsp pumpkin seeds

+ Nutritional Information