Carrot Cake Overnight Oats (Printable format)

Creamy oats blended with grated carrots, cinnamon, nuts, and yogurt for a wholesome, make-ahead breakfast.

# List of ingredients:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon vanilla extract

→ Carrot Cake Mix-Ins

06 - 3/4 cup finely grated carrot (approximately 1 medium carrot)
07 - 1/2 teaspoon ground cinnamon
08 - 1/8 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - Pinch of salt
11 - 2 tablespoons chopped walnuts or pecans
12 - 2 tablespoons raisins

→ Optional Toppings

13 - 2 tablespoons cream cheese, softened
14 - 1 tablespoon milk
15 - 2 teaspoons maple syrup
16 - Additional nuts, shredded coconut, or grated carrot for garnish

# How to make it:

01 - In a medium bowl or jar, mix the rolled oats, milk, Greek yogurt, maple syrup, and vanilla extract until well combined.
02 - Fold in grated carrot, cinnamon, nutmeg, ginger, salt, chopped walnuts or pecans, and raisins ensuring an even distribution throughout the mixture.
03 - Cover the mixture and refrigerate for at least 8 hours to allow flavors to meld and oats to fully soften.
04 - Whisk cream cheese, milk, and maple syrup in a small bowl until smooth and creamy to create a frosting drizzle.
05 - Stir the chilled oats before serving. Top with the prepared cream cheese drizzle and garnish with additional nuts, shredded coconut, or grated carrot as desired.

# Expert Suggestions:

01 -
  • It tastes like carrot cake for breakfast, which means you're not actually choosing between indulgence and health.
  • Zero cooking required—your fridge does the work while you sleep, and you wake up to a ready-to-eat meal.
  • Make it once, eat it twice, and the flavors actually improve as they sit overnight.
02 -
  • Don't use instant oats—they turn into porridge, and the whole point of overnight oats is that spoonable, slightly textured creaminess that makes you slow down and actually taste your breakfast.
  • Grate your carrot the night you assemble the oats, not in advance—pre-grated carrots release water and will make your breakfast soggy by morning.
03 -
  • If your oats taste too sweet, it's usually because the raisins and carrot are doing more work than you expected—dial back the maple syrup by half a tablespoon and let the natural sweetness of the ingredients shine.
  • The cream cheese frosting is optional, but it's the difference between a healthy breakfast and a moment of actual joy—don't skip it if you have five minutes to whisk it together.
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