Carrot Cake Overnight Oats (Printable)
Wholesome chilled oats with grated carrot, warm spices, maple, nuts and raisins—ready after overnight soaking.
# 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 dairy-free alternative
→ Vegetables
04 - 1 medium carrot, finely grated (about 1/2 cup)
→ Sweeteners & 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)
# How to Make It:
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, ground nutmeg, vanilla extract, and a pinch of salt until thoroughly combined.
03 - Fold in raisins, chopped walnuts or pecans, and shredded coconut if desired.
04 - Cover and refrigerate the mixture overnight, or for at least 6 to 8 hours, to allow the oats to absorb the liquids and soften.
05 - In the morning, stir well. Add an extra splash of milk if a thinner consistency is preferred.
06 - Serve chilled, garnished with extra nuts, coconut, or a drizzle of maple syrup if desired.
# Expert Advice:
01 -
- It’s like sneaking in dessert first thing—nobody has to know except you.
- The night- before prep means your morning is rescued from chaos (or from skipping breakfast entirely).
02 -
- The first time I forgot to cover the jar, my oats turned weirdly dry at the top—always seal it tight.
- Once I swapped in steel-cut oats instead of rolled and ended up gnawing through breakfast—trust the recipe and use rolled oats for the right tenderness.
03 -
- Don’t skimp on the carrot—too little and you’ll miss the signature carrot cake flavor.
- A quick toasting of nuts in a dry pan truly transforms their crunch and aroma in the finished oats.