Carrot Cake Overnight Oats recipe

This easy Carrot Cake Overnight Oats recipe delivers all the cozy flavors of your favorite cake cinnamon, nutmeg, carrots, and sweet cream, packed into a hearty, wholesome, no-cook breakfast you’ll crave every morning.

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Prep Time 10

Total Time 10

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

1 cup Rolled oats Not quick oats
1 cup Milk Almond oat, or dairy milk
1/2 cup Greek yogurt Plain or vanilla
1 cup Carrots Finely grated
2 tbsp Maple syrup Or honey
1 tsp Cinnamon Ground
1/4 tsp Nutmeg Optional but recommended
1 tsp Vanilla extract
2 tbsp Chia seeds Helps thicken
2 tbsp Raisins Optional
2 tbsp Crushed pineapple Optional for more carrot cake feel
1 tbsp Shredded coconut Optional
2 tbsp Walnuts Chopped optional

Equipment

1 Mixing Bowl – for combining all ingredients
1 Grater To shred the carrots finely
4 Mason jars For storing individual servings

Method

Combine Wet Ingredients: In a mixing bowl, stir together the milk, Greek yogurt, vanilla extract, and maple syrup until smooth.
Add Dry Ingredients: Add in oats, grated carrots, cinnamon, nutmeg, chia seeds, and raisins (if using). Stir until fully combined.
Mix in Extras (Optional): Fold in crushed pineapple, coconut, and chopped walnuts for added texture and flavor.
Portion and Refrigerate: Divide mixture into mason jars or sealable containers. Cover and refrigerate overnight (or at least 6-8 hours).
Serve and Enjoy!: In the morning, give it a stir. Add a splash of milk if needed. Enjoy cold or warm slightly in the microwave.

Notes

Feel free to double the recipe for more servings or adjust the mix-ins based on dietary preferences.
These oats stay fresh in the fridge for up to 4–5 days meal prep win!