Go Back
Creamy carrot cake overnight oats in mason jar topped with walnuts and coconut flakes on wooden table
John

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats is a wholesome and delicious breakfast that tastes just like dessert. Made with rolled oats, grated carrots, warm spices, and a touch of sweetness, this make-ahead recipe is perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 10 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Oats Base
  • 1 cup rolled oats
  • 1 cup milk dairy or non-dairy
  • 1/2 cup plain Greek yogurt
  • 2 tbsp maple syrup or honey
Flavor & Mix-ins
  • 1/2 cup carrots finely grated
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp raisins
  • 2 tbsp chopped walnuts or pecans
  • 1 tsp vanilla extract

Method
 

  1. In a mixing bowl, combine rolled oats, milk, Greek yogurt, and maple syrup. Stir well to combine.
  2. Add grated carrots, cinnamon, nutmeg, raisins, walnuts, and vanilla extract. Mix until evenly distributed.
  3. Divide the mixture into two mason jars or airtight containers. Seal tightly.
  4. Refrigerate for at least 8 hours or overnight to allow the oats to soften and flavors to develop.
  5. Serve chilled in the morning, topped with extra nuts or a dollop of yogurt if desired.

Notes

For extra sweetness, add a mashed banana to the oat mixture. You can also top with shredded coconut for a true carrot cake flavor.
Nutrition Information
  • Calories: 285
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 95mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 9g
  • Total Sugars: 18g
  • Added Sugars: 12g
  • Protein: 15g
  • Vitamin A: 105% DV