Carrot Cake Overnight Oats (Print Version)
Creamy oats with grated carrot, warm spices, raisins and nuts—chill overnight for a ready, wholesome breakfast.
# What You Need:
→ Oats and Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt or nondairy yogurt
→ Vegetables
04 - 1 medium carrot, finely grated (approximately 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, combine rolled oats, milk, Greek yogurt, and grated carrot.
02 - Stir in maple syrup or honey, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt until the mixture is evenly blended.
03 - Fold in raisins, chopped walnuts or pecans, and shredded coconut if desired.
04 - Cover the bowl or jar and refrigerate overnight, or at least 6 to 8 hours, allowing the oats to fully hydrate and soften.
05 - In the morning, stir the oats thoroughly. Add a splash of milk if a thinner texture is preferred.
06 - Serve chilled, garnished with additional nuts, shredded coconut, or a drizzle of maple syrup if desired.
# Expert Tips:
01 -
- You get all the best flavors of carrot cake without even turning on the oven.
- This is my go-to trick for making mornings sing—just grab a jar and dig in, no fuss.
02 -
- If you skip squeezing the grated carrot slightly, the oats can turn watery over time.
- Toasting the nuts before stirring them in takes this from good to wow every single time.
03 -
- Grating the carrot right before mixing keeps it fresh and crisp inside the oats.
- A secret swirl of cream cheese or coconut yogurt before serving makes this taste shockingly close to real carrot cake.