A Grab-and-Go Breakfast That Tastes Like Dessert!
Looking for a breakfast that tastes like dessert but is packed with wholesome ingredients? These Carrot Cake Overnight Oats deliver cozy, spiced flavors with a creamy, chewy texture and a hint of crunch from nuts and coconut.
This no-cook, make-ahead meal is perfect for busy mornings and provides a balanced (and delicious!) way to keep you full and energized.
Why You’ll Love This Recipe
- Wholesome & Satisfying – Packed with oats, chia seeds, nuts, and carrots, this meal is full of clean ingredients that’ll keep you full.
- Tastes Like Dessert – The warm cinnamon, maple syrup, and vanilla give this a classic carrot cake flavor.
- Meal-Prep Friendly – Make a batch ahead of time for easy grab-and-go breakfasts.
- Customizable – Easily adapt this recipe for different dietary needs.
For more delicious breakfast recipes that can be made ahead, try this tender snickerdoodle coffee cake, morning glory muffins, or my all-time favorite granola from Eleven Madison Park next!
What You’ll Need
The oat-to-liquid ratio is key; too much liquid makes it soupy, while too little makes it stiff. If this is your first time making overnight oatmeal, try it as written before experimenting.
Start with a hearty scoop of rolled oats (you can blend a couple types if you like) and stir in some finely grated carrots. A sprinkling of chia seeds will help thicken everything up overnight.
Add a dash of cinnamon for a warm flavor, sweeten with a drizzle of maple syrup, and toss in a few chopped walnuts or pecans, plus some shredded, toasted coconut and a handful of raisins. Don’t forget a small pinch of salt to balance it all out. Pour in your favorite milk—dairy or plant-based works fine—and mix in a splash of vanilla. If you love extra creaminess, stir in a bit of whole milk Greek yogurt, and let it sit overnight for perfectly soft, carrot cake–inspired oats.
Ingredient Substitutions
- Maple syrup –> Honey or agave nectar
- Chia seeds –> Flaxseeds or omit (but oats may be slightly thinner)
- Walnuts/Pecans –> Almonds, cashews, or sunflower seeds (consider toasting first for extra crunch and nutty flavor!)
- Milk –> Any dairy or non-dairy milk
- Greek Yogurt –> Coconut yogurt or omit for a thinner texture
This oatmeal breakfast can easily be made vegan or dairy-free as needed.
Directions
Full instructions and quantities can be found in the recipe card below.
- Mix the Dry Ingredients – In a mason jar or airtight container, combine oats, grated carrots, chia seeds, cinnamon, nuts, coconut, raisins, and salt.
- Add the Wet Ingredients – Pour in the milk, maple syrup, vanilla extract, and Greek yogurt (if using). Stir well to ensure everything is evenly distributed.
- Refrigerate Overnight – Cover and refrigerate for at least 4 hours or overnight to allow the oats and chia seeds to absorb the liquid. Essentially you’ve made no-cook oatmeal!
- Stir & Serve – Give the oats a good stir before serving. Enjoy cold or warm it up in the microwave if you prefer a hot breakfast.
Helpful Tips For Overnight Oats
- If using quick oats, note that they will absorb liquid faster and result in a softer, mushier texture. This is why I prefer rolled oats.
- To serve warm, microwave for about 30-60 seconds, stirring halfway through.
- Any milk works — Dairy, almond, oat, or coconut. If using sweetened milk, reduce the maple syrup.
- Use finely grated carrots — This ensures a smoother texture and better integration into the oats.
- Stir before eating — Ingredients may settle, so mix before enjoying.
Make-Ahead and Store
- To make-ahead: Prep up to 5 days in advance and store in airtight containers.
- Store: Keep in the refrigerator for up to 5 days.
I do not recommended freezing, as the texture will become too watery when thawed.
In the mood for actual dessert? Try my moist carrot cake cupcakes, this classic single layer carrot cake, or the easiest of all, my carrot cake loaf. All of which are topped with a creamy homemade cream cheese frosting.
Serving Suggestions
Personally, I enjoy these as is, straight out of the fridge! You could warm them in a microwave before serving if you prefer warm oats.
As far as toppings, I stick to the mix-in’s already inside, but you could of course sprinkle with extra cinnamon, chopped nuts, or a drizzle of maple syrup if you find they need a little added sweetener.
Enjoy a delicious and satisfying start to your day with these Carrot Cake Overnight Oats—easy to prepare, naturally sweet, and full of warm, spiced flavors!
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Creamy Carrot Cake Overnight Oats
Equipment
Ingredients
- 1 cup (100g) rolled oats
- ⅓ cup (40g) grated carrots, finely chopped
- 1 Tbsp (14g) chia seeds
- ¾ tsp ground cinnamon
- 2 Tbsp (15g) walnuts or pecans, chopped
- 2 Tbsp (12g) shredded toasted unsweetened coconut
- 1-2 Tbsp (10-20g) raisins (again, I recommend more raisins if using unsweetened milk)
- Pinch of kosher salt
- 1½ cups (355ml) milk, any kind (see notes below)
- 2-3 Tbsp (30-45ml) maple syrup (depending on whether you use milk with added sugar – eg oat milk – you’ll want more or less added sweetener)
- 1 tsp pure vanilla extract
- *Optional: 2-3 Tbsp whole milk Greek yogurt
Instructions
- Mix the Dry Ingredients – In a mason jar or airtight container, combine 1 cup (100g) rolled oats, ½ cup (40g) grated carrots, 1 Tbsp (14g) chia seeds, ¾ tsp cinnamon, 2 Tbsp (15g) walnuts (or pecans), 2 Tbsp (12g) shredded coconut, 2 Tbsp (20g) raisins (or less), and a pinch of kosher salt.
- Add the Wet Ingredients – Pour in 1½ cups (355ml) of milk, 2-3 Tbsp (30-45ml) of maple syrup (use less if the milk is sweetened), 1 tsp vanilla extract, and 2-3 Tbsp Greek yogurt (if using). Stir well to ensure everything is evenly distributed.
- Refrigerate Overnight – Cover and refrigerate for at least 4 hours or overnight to allow the oats and chia seeds to absorb the liquid.
- Stir & Serve – Give the oats a good stir before serving. Enjoy cold or warm it up in the microwave if you prefer a hot breakfast.
Notes
- Serving size: Personally, I can’t eat more than ⅓ cup of overnight oats before I feel very full. Technically, a serving size is ½ cup oats. Depending on how much you like to eat for breakfast will determine whether you get 2 or 3 servings out of this. Nutrition facts assume 3 servings.
- Greek yogurt: If I were using whole milk or other dairy milk, I would omit the Greek yogurt. Because I use oat milk, I like to add Greek yogurt, which gives a thicker, creamier end result. Use it or not, your choice!
- To make-ahead: Prep up to 5 days in advance and store in airtight containers in a fridge.
Let us know your thoughts!