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Carrot Cake Overnight Oats
These easy carrot cake overnight oats are a deliciously healthy make-ahead breakfast that melds the classic flavors with whole grains…
These easy carrot cake overnight oats are a deliciously healthy make-ahead breakfast that melds the classic flavors with whole grains for a nutritious start to the day! The best part: it requires zero morning prep time.
Confession: we actually didn’t love overnight oats: until we met this recipe! Soggy oats weren’t really Alex and my jam—but we can confidently say these carrot cake overnight oats have quickly become a new favorite in our morning rotation!
The combination of tender shredded carrots, plump raisins, crunchy pecans, and a hint of cinnamon makes a breakfast that genuinely tastes like the classic dessert. Plus, there’s something magical about waking up to a prepared breakfast that only gets more delicious as it sits in the fridge overnight…right?
This recipe is sort of the love child of our carrot cake baked oatmeal and the standard overnight oats. We used to be “team no chia seeds” for overnight oats (they’re so slimey!), but we found adding just a hint here makes a nice texture that’s a little more interesting.
We hope you love them! Let us know what you think in the comments below.
~Alex and Sonja
Tips for these carrot cake overnight oats
This carrot cake overnight oats recipe is simple to prepare. Here are some tips to ensure perfect results every time:
- Finely grate the carrots: Using the small holes on your grater creates the perfect texture and allows the carrots to soften overnight.
- Soak at least 2 hours (or overnight): For best texture and flavor development, let the oats soak overnight. But if you’re dying to eat them, 2 hours is plenty.
- Add the Greek yogurt frosting just before eating: The frosting is delicious and adds a nice flavor contrast.
Storing leftovers (plus a raisin tip)
These carrot cake overnight oats store 2 to 3 days in the refrigerator (the texture becomes more soggy over time). This oatmeal is meant to be enjoyed cold straight from the refrigerator. If you’d like, you also can microwave the jar for about 40 to 60 seconds.
Tip: If you’re planning to store more than 1 day, the raisins become very plump during storage (which kind of grossed me out, personally!). Consider omitting the raisins if storing 2 days, then adding right before serving.
Dietary notes
This carrot cake overnight oats recipe is vegetarian and gluten-free. For dairy-free and vegan, use your favorite plant-based milk and skip the Greek yogurt topping or use a dairy-free alternative.
Frequently asked questions
NO! Do not use steel cut oats or instant oats.
Absolutely! While traditionally eaten cold, you can gently warm your carrot cake overnight oats in the microwave for 30-60 seconds if you prefer a warm breakfast.
No, without sweetener the carrot cake flavor is lost. However, you can substitute honey or agave syrup (or your liquid sweetener of choice).
Carrot Cake Overnight Oats
Pin Recipe
Print RecipeThese easy carrot cake overnight oats are a deliciously healthy make-ahead breakfast that melds the classic flavors with whole grains for a nutritious start to the day! The best part: it requires zero morning prep time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No Cook
- Cuisine: Breakfast
- Diet: Vegan
Ingredients
For the overnight oats
- 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)
- 1 cup milk of choice
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ tablespoon chia seeds
- ½ cup finely grated carrots
- 2 tablespoons raisins (see Notes*)
- ½ teaspoon cinnamon
- ¼ teaspoon each ginger and allspice
- 2 tablespoons chopped pecans, plus more to garnish
- ¼ teaspoon salt, optional
For the Greek yogurt “frosting” (optional**)
- ¾ cup Greek yogurt (or vegan yogurt)
- 1 tablespoon maple syrup
Instructions
- In a glass dish with a cover, place the oats, milk, maple syrup, vanilla, chia seeds, grated carrots, raisins*, cinnamon, ginger, allspice, pecans, and salt and stir to combine. (If you’d like, you can divide the mixture into two half pint jars with covers here.)
- Cover and refrigerate for at least 2 hours, or overnight. If serving with the “frosting”, mix the Greek yogurt and maple syrup together before serving (this also adds protein). The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds. If desired, top with Greek yogurt “frosting” and more chopped pecans.
Notes
*If you’re planning to store more than 1 day, the raisins become very plump during storage. Consider omitting the raisins if storing 2 days, then adding right before serving.
Other carrot cake recipes you might enjoy
If you enjoyed these carrot cake overnight oats, here are some other recipes from our site you might want to try:
- Carrot Cake Pancakes – If you love the carrot cake flavor profile in breakfast form
- Carrot Cake Baked Oatmeal – A baked version of this recipe concept
- Carrot Cake Breakfast Cookies – A fun portable version of these flavors
- Carrot Cake Muffins – Another tasty baked good starring carrots
