Jack Monroe's carrot cake overnight oats


Carrot cake in breakfast form! What could be better? This is somewhere between a healthy breakfast and decadent pudding.

For this recipe you will need a blender.


  • 300g tin carrots, drained (180g drained weight)
  • 250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required)
  • 70g/2½oz porridge oats (gluten-free if required)
  • 70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well)
  • ½ tsp ground cinnamon
  • 2 tbsp sugar (caster, soft light or dark brown sugar)


  1. Tip the carrots and milk into a blender and blitz until smooth.

  2. Stir in the remaining ingredients and pour into a large jar with a lid

  3. Refrigerate for at least 8 hours, or overnight. Serve chilled.

Recipe Tips

You could microwave or heat this mixture on a hob to eat right away.