Carrot Cake Overnight Oats (Printable Version)

Creamy oats with grated carrots, warm spices, nuts, and a touch of tangy yogurt for a wholesome start.

# What You Need:

→ 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 tbsp maple syrup or honey
05 - 1/2 tsp vanilla extract

→ Carrot Cake Mix-Ins

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

→ Optional Toppings

13 - 2 tbsp cream cheese, softened
14 - 1 tbsp milk
15 - 2 tsp maple syrup
16 - Additional nuts, shredded coconut, or grated carrot as desired

# How To Make It:

01 - In a medium bowl or jar, mix rolled oats, milk, Greek yogurt, maple syrup, and vanilla extract until fully combined.
02 - Fold in grated carrot, cinnamon, nutmeg, ginger, salt, walnuts or pecans, and raisins evenly.
03 - Cover and refrigerate for at least 8 hours to soften oats and meld flavors.
04 - Whisk together cream cheese, milk, and maple syrup in a small bowl until smooth for a frosting drizzle.
05 - Stir the oats and serve topped with the cream cheese drizzle, extra nuts, shredded coconut, or additional grated carrot as desired.

# Expert Tips:

01 -
  • Zero morning effort means you can eat something warm and spiced without turning on the stove.
  • It genuinely tastes like carrot cake, which makes healthy eating feel less like a sacrifice.
  • The texture is creamy and luxurious, nothing like sad, chalky oats.
  • It's naturally vegetarian and easily adaptable for dairy-free or vegan diets.
02 -
  • Grate your carrot fresh the night you make this, not days ahead; carrots oxidize and lose their bright sweetness if they sit too long.
  • The oats will continue to absorb liquid in the fridge, so if you like them looser, add a splash more milk in the morning and stir.
  • The cream cheese frosting is optional but transforms this from healthy breakfast into a dessert disguised as food.
03 -
  • Use a microplane to grate your carrot finer; it distributes more evenly and feels less chunky than a box grater.
  • Toast your nuts in a dry skillet for two minutes before chopping them; even that tiny extra step makes them taste richer and more pronounced in your bowl.
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