Carrot Cake Overnight Oats (Printable version)
Make-ahead creamy oats with grated carrot, cinnamon, maple, raisins and nuts — chilled overnight for an easy breakfast.
# What you'll need:
→ Oats and Base
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt or unsweetened dairy-free alternative
→ Vegetables
04 - 1 medium carrot, finely grated (about 1/2 cup)
→ Sweeteners and Flavorings
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon ground cinnamon
07 - 1/8 teaspoon ground nutmeg
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt
→ Add-Ins
10 - 2 tablespoons raisins
11 - 2 tablespoons chopped walnuts or pecans
12 - 2 tablespoons unsweetened shredded coconut (optional)
# Directions:
01 - In a medium mixing bowl or mason jar, add rolled oats, milk, Greek yogurt, and grated carrot.
02 - Stir in maple syrup or honey, ground cinnamon, nutmeg, vanilla extract, and salt until evenly mixed.
03 - Fold in raisins, chopped nuts, and shredded coconut if using.
04 - Cover securely and refrigerate for a minimum of 6 to 8 hours to allow oats to soften and flavors develop.
05 - In the morning, stir oats thoroughly. Adjust consistency with additional milk if preferred, and serve chilled with extra nuts, coconut, or a drizzle of maple syrup as desired.
# Expert Advice:
01 -
- It tastes like carrot cake but takes barely five minutes to prep before bed.
- The chilled oats have a creamy texture that feels both wholesome and indulgent, perfect for slow mornings or grab and go.
02 -
- I once got too eager and skipped the overnight rest—oats were unpleasantly chewy and not at all cake-like.
- Letting the grated carrot sit uncovered for a minute before mixing prevents watery oats in the morning.
03 -
- Invest in a sturdy glass jar with a tight lid for grab and go breakfasts that don’t leak or go soggy.
- A splash of orange zest takes these oats over the top without extra effort.