Carrot Cake Overnight Oats

I stood in my kitchen at 11pm one Tuesday, stubbornly refusing to buy breakfast ingredients until the weekend, staring at a bag of carrots and wondering if my late-night baking obsession had finally gone too far. The next morning, I took that first bite and realized sometimes the weirdest impulses create the most surprising gifts.

My roommate walked in while I was grating carrots into a mason jar and gave me this look that said she was reconsidering our living situation. Now she steals them from the fridge before her early shifts and sends me texts at 6am asking if I made more.

Ingredients

• 1 cup rolled oats: Old-fashioned oats give the best texture, instant oats turn into sad mush
• 1 cup unsweetened almond milk: Any milk works but almond keeps it light and lets those warm spices shine
• 1/2 cup plain Greek yogurt: The secret to making it taste like actual cake batter instead of health food
• 2 tbsp chia seeds: These little guys puff up overnight and create the most luscious pudding texture
• 2 tbsp maple syrup or honey: Just enough to wake up the natural sweetness without going into dessert territory
• 1/2 tsp vanilla extract: Do not skip this, it is the difference between flavored oatmeal and an actual experience
• 2/3 cup grated carrot: About one medium carrot, grate it finely so it practically disappears into the oats
• 1/4 cup chopped walnuts or pecans: Walnuts give that classic carrot cake earthiness but pecans work beautifully too
• 1/4 cup raisins: They plump up overnight and become these tiny bursts of sweet sunshine
• 1/2 tsp ground cinnamon: The backbone of the whole flavor profile
• 1/8 tsp ground nutmeg: Just a whisper makes everything taste warmer and more comforting
• Pinch of ground ginger: Adds a little kick that keeps it interesting
• Pinch of salt: Literally transforms all the flavors from flat to vibrant

Instructions

Mix your base:

Combine oats, almond milk, Greek yogurt, chia seeds, maple syrup, and vanilla in a bowl or jar. Stir until everything is completely smooth and no yogurt clumps remain.

Add the magic:

Fold in grated carrot, nuts, raisins, cinnamon, nutmeg, ginger, and salt. Keep mixing until you cannot see any dry pockets of spices.

Let it rest:

Cover and refrigerate for at least 6 hours but honestly overnight is best. The chia seeds need time to work their transformation.

Wake it up:

In the morning give it a good stir. If it is too thick add a splash of milk to reach your perfect consistency.

Make it beautiful:

Divide between two bowls and go wild with toppings. Extra yogurt, coconut, more nuts, another drizzle of maple syrup if you are feeling fancy.

Save

My mom tried these when she visited and called me three days later asking for the recipe because she had forgotten to eat actual cake for breakfast and apparently this was close enough to make her happy.

Making It Your Own

Swap the raisins for chopped dried pineapple if you want to lean into the carrot cake theme even harder. A tablespoon of shredded coconut mixed into the base adds this subtle sweetness that makes people ask what your secret ingredient is.

Batch Prep Secrets

Double the recipe and assemble in individual mason jars for grab-and-go breakfast all week. The flavors actually develop and get better after day two, so you are doing future yourself a massive favor.

Serving Ideas

Serve alongside a warm cup of coffee on chilly mornings when you need extra comfort. Top with a dollop of coconut whipped cream for birthdays or special occasions when breakfast deserves to feel like a celebration.

• A sprinkle of cinnamon on top right before serving makes everything smell incredible
• Toast the nuts beforehand if you want to add warm depth and crunch
• A drizzle of tahini or almond butter takes the protein content to the next level

Save

There is something profoundly satisfying about waking up to breakfast that tastes like dessert but still lets you feel like you have your life together.

Recipe FAQs

→ How long do carrot cake overnight oats last in the refrigerator?

These oats keep well refrigerated for up to 3 days when stored in an airtight container or lidded jar. The texture remains creamy and the flavors continue to develop over time.

→ Can I make these overnight oats dairy-free?

Yes, simply substitute plain Greek yogurt with a plant-based yogurt alternative and use your preferred non-dairy milk. Coconut yogurt works particularly well with the carrot cake flavors.

→ What type of oats work best for overnight preparation?

Old-fashioned rolled oats are ideal as they soften nicely without becoming mushy. Steel-cut oats require longer soaking and may remain too chewy, while instant oats can become overly soft.

→ Do I need to cook the grated carrots before adding them?

No, the grated carrots soften naturally during the overnight soaking process. Freshly grated carrots provide the best texture and moisture content for the final dish.

→ Can I reduce the sweetness in this breakfast?

Absolutely. You can decrease the maple syrup or honey to 1 tablespoon, or omit it entirely if you prefer relying on the natural sweetness from raisins and carrots.

→ What are good nut-free alternatives for the walnuts or pecans?

Sunflower seeds or pumpkin seeds provide excellent crunch without nuts. You can also simply increase the raisins or add shredded coconut for texture variation.