Carrot Cake Overnight Oats are the perfect breakfast to start your day off right with a healthy, flavorful twist on a classic dessert. These oats are packed with the warming spices of carrot cake, including cinnamon, nutmeg, and ginger, mixed with creamy yogurt, oats, and shredded carrots. They’re sweetened naturally with a touch of maple syrup or honey, and topped with walnuts for a satisfying crunch. Best of all, this is a make-ahead recipe that’s ready to enjoy in the morning—making your busy mornings a little easier and a lot more delicious!
Ingredients Overview
This recipe uses simple, wholesome ingredients to create a nutritious, balanced breakfast.
Rolled Oats
Rolled oats are the base of the overnight oats. They absorb the liquid and soften overnight, creating a creamy texture by morning. They’re high in fiber and a great source of complex carbohydrates for sustained energy.
Carrots
Shredded carrots add a subtle sweetness and a boost of vitamin A and fiber to the oats. They also give the dish the signature flavor of carrot cake.
Yogurt
Greek yogurt provides a creamy base for the overnight oats, adding a nice dose of protein and calcium. You can use dairy-free yogurt for a vegan version.
Almond Milk (or Milk of Choice)
Almond milk (or any milk you prefer) is the liquid used to hydrate the oats overnight. It’s lower in calories than dairy milk, but you can substitute with cow’s milk or oat milk if preferred.
Maple Syrup or Honey
A touch of maple syrup or honey sweetens the oats naturally. You can adjust the sweetness to your liking.
Chia Seeds (Optional)
Chia seeds are optional but they help thicken the oats while adding omega-3 fatty acids, fiber, and protein. They also contribute to the creamy texture of the oats.
Spices
To bring out the flavors of carrot cake, we’ll use cinnamon, nutmeg, and ginger—the classic spices that make carrot cake so comforting.
Walnuts
Chopped walnuts provide the perfect crunch and are a great source of healthy fats and protein. They also add a nice nutty flavor to the dish.
Step-by-Step Instructions
Making Carrot Cake Overnight Oats is super simple and takes just a few minutes to prepare the night before.
1. Prepare the Oats
In a medium-sized bowl or jar, combine the following ingredients:
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½ cup rolled oats
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2 tablespoons chia seeds (optional, for extra thickness and nutrition)
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon ginger
Stir the dry ingredients together to ensure the oats and spices are evenly mixed.
2. Add the Wet Ingredients
Add the following to the bowl or jar:
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½ cup Greek yogurt (or dairy-free yogurt for a vegan option)
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¾ cup almond milk (or milk of choice)
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1 tablespoon maple syrup (or honey, depending on your preference)
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½ cup shredded carrots (fresh or pre-shredded)
Stir everything together until all the ingredients are well combined.
3. Let the Oats Soak
Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight (or for at least 4-6 hours) to allow the oats to soak and soften.
4. Add Toppings
In the morning (or when you’re ready to eat), give the oats a quick stir. If needed, add more milk to adjust the consistency to your liking. Top with:
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Chopped walnuts (for crunch)
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A sprinkle of cinnamon or nutmeg for extra flavor
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Shredded coconut (optional, for more carrot cake vibes)
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More maple syrup or honey if you like it sweeter
5. Serve and Enjoy!
These Carrot Cake Overnight Oats are ready to enjoy right out of the fridge. Grab a spoon and enjoy a creamy, flavorful breakfast that’s packed with nutrients!
Tips, Variations, and Substitutions
Tips
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Adjust the Sweetness: You can adjust the amount of maple syrup or honey depending on how sweet you want the oats. If you prefer a less sweet breakfast, you can reduce the amount of sweetener.
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Make It Vegan: For a vegan version, simply use dairy-free yogurt and a plant-based milk, such as almond or oat milk.
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Texture: If you like a thicker texture, add an extra tablespoon of chia seeds or reduce the amount of milk. For a thinner texture, add a little more milk in the morning.
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Add Fruit: You can top your oats with fresh fruit like bananas, berries, or even raisins for extra flavor and texture.
Variations
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Vegan Carrot Cake Oats: Use coconut yogurt and maple syrup, and top with chopped almonds for a dairy-free version.
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Add Protein: Stir in a scoop of protein powder (vanilla or unflavored) for a protein-packed breakfast.
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Carrot Cake Muffin Version: Add a tablespoon of raisins and a few tablespoons of oat flour for a muffin-inspired twist.
Substitutions
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Carrots: If you don’t have shredded carrots on hand, you can use grated zucchini as a substitute.
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Yogurt: You can substitute Greek yogurt with cottage cheese for an extra dose of protein, or with any dairy-free yogurt like coconut or almond-based.
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Nuts: If you don’t like walnuts, try pecans, almonds, or pumpkin seeds as a crunchy topping.
Serving Ideas & Occasions
Carrot Cake Overnight Oats are a versatile breakfast that works for many occasions:
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Weekday Breakfast: Prepare them the night before and grab them in the morning for a quick, nutritious breakfast.
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Meal Prep: Make multiple jars at once for an easy breakfast for the whole week. Store in the fridge for up to 5 days.
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Easter or Spring: This is a great dish to serve for a light breakfast during Easter brunch or a spring gathering.
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Post-Workout Meal: With the protein from Greek yogurt, chia seeds, and oats, this breakfast is great for a post-workout refuel.
Nutritional & Health Notes
This Carrot Cake Overnight Oats recipe is a balanced breakfast that’s high in fiber, healthy fats, and protein, making it a filling and nourishing choice to kickstart your day.
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Oats: A great source of soluble fiber, which can help regulate blood sugar levels and keep you feeling full.
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Carrots: Rich in vitamin A and beta-carotene, which support eye health and immune function.
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Greek Yogurt: Packed with protein and calcium, it supports muscle repair and bone health.
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Chia Seeds: Full of omega-3 fatty acids, fiber, and protein, chia seeds are a nutritional powerhouse.
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Walnuts: A source of healthy fats, protein, and fiber, walnuts support heart health.
This recipe is naturally gluten-free, dairy-free (if you use dairy-free yogurt), and vegan (with substitutions), making it suitable for various dietary preferences.
Frequently Asked Questions
1. Can I make Carrot Cake Overnight Oats ahead of time?
Yes! In fact, it’s best to make them the night before and let them sit in the fridge overnight so the oats absorb the liquid and the flavors meld together.
2. How long do these oats last in the fridge?
These overnight oats will last for up to 5 days in the fridge. You can make several jars in advance for a week of quick breakfasts.
3. Can I use pre-shredded carrots?
Yes! Pre-shredded carrots work perfectly for this recipe and save time. Just be sure they’re fresh and finely shredded for the best texture.
4. Can I use a different type of milk?
Yes, you can substitute almond milk with any other milk, such as coconut milk, soy milk, or regular cow’s milk, depending on your dietary preferences.
5. Can I warm these oats up?
Yes, you can! Although they’re typically eaten cold, you can microwave them for about 30 seconds to 1 minute if you prefer warm oats. You may need to add a little extra milk to adjust the consistency.