Carrot Cake Overnight Oats

5 from 1 vote

These carrot cake overnight oats combine Greek yogurt, chia seeds, and warm spices. Prep ahead for a creamy, high-protein, high-fiber breakfast.

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Keyword: easy, healthy, no-cook, overnight oats

Servings:

Calories: 486kcal

Equipment

Overnight Oats Containers with Lids and Spoons

Ingredients

⅓ cup Carrot finely grated
½ cup Rolled oats
1 tablespoon Chia seeds
½ teaspoon Cinnamon
Pinch Nutmeg
Pinch Salt
½ cup Milk any kind (see notes)
¼ cup Yogurt *see notes
1 tablespoon Maple syrup or to taste *see notes
1 teaspoon Vanilla extract
1 tablespoon Raisins or dried cranberris optional
4 Pecans or walnuts, chopped

US Customary - Metric

Instructions

Prepare the carrot: Peel and finely grate the carrot. Finely grated carrot works best because it softens as the oats chill and blends more naturally into the mixture.
Mix the oats: Add the grated carrot, rolled oats, chia seeds, cinnamon, nutmeg, and salt to a jar or container. Add the milk, yogurt, maple syrup, and vanilla extract. Stir well until evenly combined.
Add the mix-ins: Stir in the raisins and most of the chopped walnuts, reserving a few walnuts for topping if desired.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats and carrot are soft and the mixture is thick and creamy.
Serve: Stir well before serving. Add a splash of milk if the oats are too thick, then top with extra walnuts, raisins, or a spoonful of yogurt.
Optional “frosting” layer: For a classic carrot cake look, spread 1–2 tablespoons of yogurt, cream cheese, or a mixture of both over the chilled oats. Top with a few chopped walnuts or pecans before serving.

Video

Notes

Carrot: Finely grate the carrot rather than using thick shreds. Smaller pieces soften much better overnight and give the oats a more cake-like texture.
Sweetener: The sweetener is completely optional and can be adjusted to taste. Add more or less maple syrup depending on how sweet you like your oats. Honey, agave, date syrup, or another sweetener of choice can also be used.
Yogurt: Greek yogurt makes the oats thicker, creamier, and higher in protein. Regular plain yogurt also works. Vanilla yogurt can be used, but reduce the maple syrup since it may already be sweetened.
Milk: Use dairy milk, almond milk, oat milk, soy milk, or any other milk you like. Add an extra splash before serving if the oats become too thick.
Spices: Cinnamon and nutmeg give these oats a classic carrot cake flavor. For a warmer spice profile, add a small pinch of ginger, cloves, or allspice.
Nuts: Walnuts and pecans both work very well here. Use whichever you prefer, or a combination of the two. For extra flavor and crunch, lightly toast the nuts before adding them.
Raisins: Raisins are optional. They add sweetness and a more traditional carrot cake flavor. You can also use chopped dates instead.
Protein powder: For extra protein, add 1–2 tablespoons vanilla or unflavored protein powder. Because protein powder absorbs liquid, you may need to add a little extra milk.
Consistency: The chia seeds and oats continue absorbing liquid as they chill. Stir in extra milk before serving if you prefer a thinner consistency.
Storage: Store covered in the refrigerator for up to 3-4 days. Add crunchy toppings such as walnuts just before serving for the best texture.

Nutrition