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Carrot Cake Overnight Oats 2026 04 20 231041 819x1024 1

Carrot Cake Overnight Oats

A delicious and nutritious breakfast that combines the flavors of carrot cake with the convenience of overnight oats, perfect for busy mornings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup rolled oats Opt for gluten-free oats if needed.
  • 1/2 cup milk (or any plant-based milk) Almond or oat milk works well.
  • 1/4 cup grated carrots Freshly grated is best.
  • 2 tablespoons Greek yogurt Increases protein content; can substitute with a dairy-free yogurt.
  • 1 tablespoon maple syrup (or honey) Adjust to taste.
  • 1/2 teaspoon vanilla extract Pure extract is preferred.
  • 1/4 teaspoon ground cinnamon Can add nutmeg for extra spice.
  • 1/4 cup raisins or walnuts (optional) You can substitute with other nuts or dried fruit.
  • 1 pinch salt Balances flavors; don’t skip this!

Method
 

Preparation
  1. In a jar or bowl, combine the rolled oats, milk, grated carrots, Greek yogurt, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Mix well to ensure an even distribution of flavors.
  2. If you’re using raisins or walnuts, fold them into the mixture.
  3. After thoroughly mixing, cover the jar or bowl with a lid or plastic wrap. Refrigerate overnight to allow the oats to absorb the liquid and flavors.
  4. In the morning, give your mixture another stir. Add additional toppings if desired, such as fresh fruit, extra nuts, or a drizzle of nut butter.

Notes

These oats can be stored in the refrigerator for up to 3 days. Keep in a sealed container to maintain freshness. If the mixture thickens, add a little more milk before serving. You can freeze leftovers for best results.