Creamy Carrot Cake Overnight Oats

These carrot cake overnight oats taste just like dessert but are healthy enough for breakfast. I love how the oats soak overnight, becoming creamy and perfectly flavored with warm spices, sweet raisins, and crunchy nuts. It’s a grab-and-go meal that feels indulgent while still being nourishing.

Why You’ll Love This Recipe

I enjoy this recipe because it takes only a few minutes to prepare, and then the fridge does the rest of the work. I also like that it’s customizable—I can adjust the sweetness, swap the nuts, or add yogurt for extra creaminess. The best part is waking up to a ready-made breakfast that feels like a treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (100g) rolled oats
⅓ cup (40g) grated carrots, finely chopped
1 Tbsp (14g) chia seeds
¾ tsp ground cinnamon
2 Tbsp (15g) walnuts or pecans, chopped
2 Tbsp (12g) shredded toasted unsweetened coconut
1-2 Tbsp (10-20g) raisins (again, I recommend more raisins if using unsweetened milk)
Pinch of kosher salt
1½ cups (355ml) milk, any kind (see notes below)
2-3 Tbsp (30-45ml) maple syrup (depending on whether you use milk with added sugar – eg oat milk – you’ll want more or less added sweetener)
1 tsp pure vanilla extract
*Optional: 2-3 Tbsp whole milk Greek yogurt

Directions

1. I combine the oats, grated carrots, chia seeds, cinnamon, nuts, coconut, raisins, and a pinch of salt in a jar or airtight container.
2. I stir in the milk, maple syrup, vanilla extract, and Greek yogurt if I’m using it.
3. I mix well, cover, and refrigerate overnight or for at least 6 hours.
4. In the morning, I stir the oats, add a splash of extra milk if needed, and top with more nuts or coconut before serving.

Servings and Timing

This recipe makes 2 servings. It takes about 10 minutes to prepare, and then it needs at least 6 hours in the fridge to set properly.

Variations

Sometimes I like to add a spoonful of cream cheese or a swirl of almond butter for richness. If I want extra protein, I stir in a scoop of protein powder before refrigerating. For a fruity twist, I top the oats with pineapple chunks or apple slices in the morning.

Storage/Reheating

I store the oats in the fridge in a sealed container for up to 4 days. They’re meant to be eaten cold or at room temperature, but I can warm them gently in the microwave if I prefer a cozy version.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. I prefer rolled oats for the best consistency.

Can I make this recipe dairy-free?

Yes, I use almond, oat, soy, or coconut milk and skip the yogurt or use a plant-based version.

Do I need to cook the carrots first?

No, I grate them finely so they soften overnight in the oats.

Can I replace maple syrup with another sweetener?

Yes, honey, agave, or brown sugar all work as substitutes.

How long do overnight oats last in the fridge?

I keep them for up to 4 days, though they’re creamiest within the first 2 days.

Can I add protein powder?

Yes, I sometimes stir in a scoop before refrigerating to make it more filling.

What toppings go well with carrot cake oats?

I love adding extra toasted coconut, chopped nuts, or a drizzle of almond butter.

Can I blend the oats for a smoother texture?

Yes, blending before refrigerating creates a pudding-like consistency.

Can I make these oats sugar-free?

Yes, I skip the maple syrup and rely on raisins or fruit for sweetness.

Do I eat overnight oats cold or warm?

I usually enjoy them cold straight from the fridge, but I can warm them gently if I prefer.

Conclusion

Creamy carrot cake overnight oats are one of my favorite ways to start the day. I love how the flavors of spiced cake come together in a wholesome, make-ahead breakfast that’s both satisfying and nourishing. It’s the perfect mix of convenience and indulgence, and I find myself making it again and again.

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