Carrot Cake Overnight Oats
Published 7/25/2023 • Updated 3/19/2024
This post may contain affiliate links. Please read our disclosure policy.
These carrot cake overnight oats are truly a breakfast treat. Not only are they packed with whole grains and fiber, but they taste just like carrot cake thanks to shredded carrots, cinnamon and allspice.
I can’t tell you how much my baby Gus loves these oats! He gobbles them up (sometimes with just his hands 😂) and always has seconds. They taste so much like dessert he doesn’t even know this is a healthy breakfast.
Featured Comment
“I was looking for some new overnight oat ideas and this one is so good, will definitely become a regular recipe! I don’t like super sweet things in the morning so I actually omitted the maple syrup altogether, and found it was still enough with the vanilla and spices. Served it with a vegan vanilla coconut yoghurt and topped with walnuts and pecans 🙂” – Jay
Are you ready for a carrot cake meets breakfast kind-of-recipe? Like our classic overnight oats recipe, these carrot cake overnight oats can be mixed up the night before so that breakfast is ready when you wake up.
They’re made with wholesome ingredients and radiate carrot cake flavors. I love topping mine with a dollop of Greek yogurt, walnuts, and a sprinkle of cinnamon. Double the batch to serve the family all week long!
What is in carrot cake overnight oats?
- Rolled Oats
- Grated Carrots
- Chia Seeds
- Maple Syrup
- Cinnamon
- Allspice
- Raisins
- Almond Milk
Ingredients Swaps and Modifications
- Make it gluten-free: if you’re hoping to make this gluten-free, make sure that you use certified gluten-free oats and you’re good to go.
- Make it creamy: I love making overnight oats creamy. All you have to do is add a scoop of Greek yogurt.
- Swap the oats: you can use rolled oats or quick cooking oats for this recipe.
- Add protein: add around 2 tablespoons of your favorite protein powder to amp up the protein.
Check it out!
Guide to Overnight Oats
This is our guide to overnight oats. In this post, we’ll teach you how to make overnight oats and how to flavor them, too! We have a base recipe that we swear by and have tested 8 simple flavor variations so that you don’t get bored.
How to Store Overnight Oats
Store overnight oats in an airtight container in the fridge for up to 5 days. When you’re ready to serve, eat cold.
Carrot Cake Overnight Oats
Ingredients
Dry
- 1 cup rolled oats
- 1/2 cup finely grated carrot
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon chia seeds
- 3 tablespoons raisins
Wet
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1.25 cups plain, unsweeted almond milk
Instructions
- Combine dry ingredients in medium container with a cover.
- Add the wet ingredients and mix again.
- Cover and transfer the container to the refrigerator. Let sit for at least 2 hours or overnight.
- Top with Greek yogurt and pecans.
Tips & Notes
- Feel free to double this recipe.
- This should last in the refrigerator for up to 5 days.
- Depending on how thick you like your oats, feel free to add a splash of almond milk before serving.
- Nutrition facts are without toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Wow! This recipe is delicious, so glad I found it. Not hard to make at all. Will definitely make it again. I’ve made it twice and am about to go for my third time. Love this recipe
I followed the recipe (but included 1/2 teaspoon of ground ginger, and only half of the maple syrup).
Absolutely incredible! Will be a breakfast staple 🙂
Mmmm ground ginger is a great idea.
It was easy and yummy but a nut much in the sweet side. It felt good eating something healthy and it was filling too I think. Next time I’ll make with less maple syrup if I even use it at all.
I loved this! It wasn’t too difficult to make, was very filling, and also energizing.
Carrot cake is a strange name for a dish, and I’ve never had anything like it.