Carrot Cake Overnight Oats
Carrot cake overnight oats have all the sweet, spiced flavors of carrot cake in the convenience of a whole food-based breakfast! We prep enough jars for the whole week, store them in the fridge, and grab them for quick breakfasts or snacks.
Stovetop oatmeal and microwave oatmeal are made on repeat in our house throughout the fall and winter months. However, when the weather starts to turn warm, we tend to turn to cold overnight oats options like this overnight oats carrot cake recipe and our lemon blueberry overnight oats.
Not only are they a tasty way to switch things up, but they’re also meant to be prepared in advance. That means we don’t have to hover over a stove. We just combine the ingredients and have filling, ready-to-eat breakfasts for the week. Getcha some of that! 🙌 Oh, and if you like this recipe, you’ll love our lemon blueberry overnight oats and carrot cake baked oatmeal, too.
🥕 Recipe Ingredients
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Oats – Obviously, you can’t have overnight oats without oats. Use quick oats or rolled oats (also known as old-fashioned oats). If needed, make sure to look for certified gluten-free oats.
- Carrots – Use whole carrots, and shred them by hand. Or, save time with pre-shredded carrots. We find shredding them ourselves creates a better taste and texture, but you do you.
- Chia Seeds – These create the thick, creamy consistency we want. Flaxseed also works. It just doesn’t make the oats quite as thick.
- Mix-Ins – Unsweetened coconut flakes, chopped walnuts, and raisins enhance the carrot cake flavor. You can omit them if preferred.
- Flavor Boosters – Vanilla extract, cinnamon, and salt enhance the sweetness and add a touch of warmth.
- Milk – We use unsweetened almond milk, but coconut milk, dairy milk, or whatever you have on hand is totally fine.
- Greek Yogurt – Use plain or vanilla Greek yogurt. The higher the fat percentage, the better the taste and texture.
- Maple Syrup – Adjust to taste, depending on your sweetness preference. Honey will also work.
🎉 Tip
If you want to add a boost of protein, include your favorite plant-based or whey protein powder, or add a scoop of collagen powder. If using protein, we recommend a plain or vanilla flavor to avoid overpowering the rest of the ingredients.
🫙 How to Make a Meal Prep Carrot Cake Overnight Oats Recipe
- Combine. Add all the ingredients to a mason jar, and whisk to combine.
- Chill. Place a lid on the jar, and chill in the fridge overnight.
- Serve. Give the oats a quick stir, and add your toppings of choice. We like a dash of cinnamon and extra nuts. If you feel like treating yourself, add a dollop of cream cheese frosting, too!
⁇ Common Questions
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 5 days. Give them a good stir before serving, and keep in mind that the longer they sit the mushier they will be.
No, steel-cut oats won’t soften like quick or rolled oats when soaked overnight.
We prefer this recipe cold, but you can warm it in the microwave before serving if preferred.
Absolutely, make sure to use a plant-based milk, and swap the Greek yogurt for coconut yogurt or your favorite plant-based option.
🍽️More Meal Prep Recipes
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Carrot Cake Overnight Oats Recipe
Equipment
- 1 Large Mason Jar
Ingredients
- 1/2 cup (40 grams) rolled oats or quick oats
- ¼ cup grated carrots
- 2 Tablespoons chia seeds
- 1 Tablespoon unsweetened coconut flakes
- 1 Tablespoon walnuts chopped
- 1 Tablespoon raisins
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons pure maple syrup
Instructions
- Add all the ingredients to a large mason jar.1/2 cup (40 grams) rolled oats or quick oats, ¼ cup grated carrots, 2 Tablespoons chia seeds, 1 Tablespoon unsweetened coconut flakes, 1 Tablespoon walnuts, 1 Tablespoon raisins, 1 teaspoon vanilla extract, 1 cup almond milk, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ½ cup plain, 2 Tablespoons pure maple syrup
- Whisk to combine.
- Cover, and refrigerate for at least 12 hours.
- Stir, add toppings of choice, and getcha some of that!
Who doesn’t want cake for breakfast?? Easy to toss together, this has quickly become a staple in our meal prep routine and is a gamechanger on busy mornings!