Carrot Cake Overnight Oats (Printable)
Make-ahead oats with grated carrot, cinnamon, raisins and nuts for a creamy, cake-inspired breakfast.
# What You'll Need:
→ Oats and Base
01 - 1 cup rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt or dairy-free alternative
→ Vegetables
04 - 1 medium carrot, finely grated (about 1/2 cup)
→ Sweeteners and Flavorings
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon ground cinnamon
07 - 1/8 teaspoon ground nutmeg
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt
→ Add-Ins
10 - 2 tablespoons raisins
11 - 2 tablespoons chopped walnuts or pecans
12 - 2 tablespoons unsweetened shredded coconut (optional)
# How to Make It:
01 - Add rolled oats, milk, Greek yogurt, and grated carrot to a medium mixing bowl or jar.
02 - Stir in maple syrup (or honey), cinnamon, nutmeg, vanilla extract, and salt until fully blended.
03 - Fold in raisins, chopped walnuts or pecans, and shredded coconut if using.
04 - Cover the container and refrigerate for at least 6–8 hours or overnight to allow the oats to soften.
05 - Stir well before serving. Add a splash of milk if a thinner consistency is desired. Enjoy cold, with extra nuts, coconut, or a drizzle of maple syrup if preferred.
# Expert Tips:
01 -
- This oat jar feels almost like eating dessert for breakfast but secretly packs in all the good stuff your body needs.
- It was my solution for effortless, nourishing mornings – set it and forget it.
02 -
- One morning I learned the hard way that quick oats turn these into baby food – always use rolled oats for the best texture.
- Discovering that a pinch of salt is essential took one too many bland batches.
03 -
- Let the mixture sit for at least 8 hours so the oats soak up maximum flavor and texture.
- The secret is grating the carrot very fine – coarse carrot just stays too crunchy and harsh.