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This carrot cake overnight oats recipe is the perfect grab-and-go breakfast for spring. Made with yogurt and whole milk, it’s rich, creamy, and incredibly easy. Sweet carrots, cinnamon, nutmeg, and a hint of coconut give this whole-grain breakfast a classic carrot cake flavor.
Recipe Overview: Carrot Cake Overnight Oats
- Ready In: 8 hours, 5 minutes (only 5 minutes hands-on time)
- Serves: 1
- Calories: 437 kcal (approximately)
- Main Ingredients: Oats, spices, carrots, Greek yogurt, milk, maple syrup, raisins, coconut
- Dietary Notes: Gluten-free
- Why You’ll Love It: This carrot cake overnight oats recipe is the perfect way to enjoy the flavors of carrot cake in a simple, nourishing breakfast. It takes just minutes to make and is ready to grab-and-go, making busy mornings so much easier.
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For those indulgent spring cravings, we've been loving sourdough carrot cake and strawberry cake. But since we can't eat cake every day (or can we?), I've been whipping up this simple carrot cake overnight oats recipe instead.
In just a few minutes, I whip up a few jars and pop them in the fridge. Then, in the morning, it’s ready to eat!
When I have time, I like to serve it with a side of fluffy scrambled eggs or my homemade cottage cheese recipe. But when I’m in a rush, it’s an easy grab-and-go breakfast.
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Why You’ll Love This Recipe
Quick: This carrot cake overnight oats recipe comes together in just 5 minutes. Then, they just have to soak while you sleep. So easy!
Spring Flavors: After a full season of winter breakfasts, this recipe feels like a fresh breath of spring with its bright carrots and light flavors.
Grab-and-Go: Jars of overnight oats are a perfect no-fuss option for busy mornings. I like to pair my overnight oats with Instant Pot boiled eggs for a quick, well-rounded breakfast.
Simple Ingredients: This recipe combines simple ingredients and pantry staples you likely already have on hand.
Versatile: This overnight oats recipe is forgiving, so feel free to tweak the ingredients to suit your taste.
Batch Prep: Overnight oats are so easy to batch prep. If you have the time, I also recommend batch-prepping homemade cottage cheese so you can have a few easy breakfasts on hand.
Key Ingredients
Oatmeal: Use rolled oats for the best texture. Steel-cut oats work, too, but need more liquid and soaking time. I don’t recommend quick oats because they will get mushy.
Carrots: For the best flavor, use fresh, hand-grated carrots. Store-bought shredded carrots work but aren’t as flavorful.
Yogurt: I used full-fat Greek yogurt, but you can use any yogurt you have on hand.
Maple Syrup: Use maple syrup or even homemade molasses pancake syrup.
Vanilla: I use bourbon vanilla extract, but any vanilla will work.
Get the full list of ingredients and measurements on the printable recipe card below.
How To Make Carrot Cake Overnight Oats
Step 1: Add the oatmeal, cinnamon, nutmeg, and salt to a pint-sized mason jar and stir to combine.
Step 2: Top the oatmeal mixture with the carrots, yogurt, maple syrup, raisins, coconut, and walnuts.
Step 3: Pour the milk and vanilla into the jar. Stir to combine thoroughly.
Step 4: Add the lid to the jar and refrigerate for at least 8 hours or overnight.
Step 5: Serve as is for a grab-and-go breakfast, or add a dollop of yogurt and a sprinkle of coconut, walnuts, white chocolate chips, chia seeds, or your other favorite toppings.
Tips for Success
- I tried mixing everything in one bowl and portioning it into jars, but it was messy and hard to get even amounts. It’s much easier to make them in individual jars from the start.
- I prefer my overnight oats with a little extra milk. But you can reduce the milk to 1/2 cup for thicker overnight oats.
- A food processor can make your carrots watery, so I recommend grating them by hand instead.
- Quick oats absorb less water and will become mushy after soaking. For the best results, use rolled oats.
Serving Suggestions
Nuts: Top with chopped walnuts or pecans for crunch.
Eggs: Serve with slow cooker egg casserole, fluffy scrambled eggs, or Instant Pot boiled eggs.
Breakfast Meat: Pair with home-cured bacon or sausage for extra protein.
Fruit: Serve with a side of fruit. For grab-and-go fruit, use freeze-dried strawberries or freeze-dried apples.
Storing & Meal Prep
- Store extra jars of carrot cake overnight oats in the fridge for up to 5 days.
- Make multiple jars for grab-and-go breakfasts throughout the week.
- Store them in mason jars with a tight lid so you can easily toss them in your bag or a lunch box.
Carrot Cake Overnight Oats FAQs
Yes, but they will require extra liquid and a longer soaking time. For steel-cut oats, use 1 part oatmeal to 2 parts milk.
Definitely! After soaking them overnight, you can warm them on the stove or in the microwave.
Sure! Mix in a dollop of cream cheese before serving.
If you tried this Overnight Carrot Cake Oats recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Carrot Cake Overnight Oats
Equipment
- 1 Pint-sized mason jar with lid
Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 1/4 cup carrots, shredded
- 1/4 cup full-fat Greek yogurt
- 1 1/2 tablespoons maple syrup
- 1/2 – 1 tablespoon raisins, optional
- 1/2 – 1 tablespoon shredded coconut, optional
- 1/2 – 1 tablespoon chopped walnuts, optional
- 3/4 cup whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Add the oatmeal, cinnamon, nutmeg, and salt to a pint-sized mason jar and stir to combine.1/2 cup rolled oats, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, pinch of salt
- Top the oatmeal mixture with the carrots, yogurt, maple syrup, raisins, coconut, and walnuts.1/4 cup carrots, 1/4 cup full-fat Greek yogurt, 1 1/2 tablespoons maple syrup, 1/2 – 1 tablespoon raisins, 1/2 – 1 tablespoon shredded coconut, 1/2 – 1 tablespoon chopped walnuts
- Pour the milk and vanilla into the jar. Stir to thoroughly combine.3/4 cup whole milk, 1/2 teaspoon vanilla extract
- Add the lid to the jar and refrigerate for at least 8 hours or overnight.
- Serve as is for a grab-and-go breakfast, or add a dollop of yogurt and sprinkle of coconut, walnuts, white chocolate chips, chia seeds, or your other favorite toppings.
Notes
- This recipe makes one pint-sized jar. For individual servings, fill separate jars. Or double/triple up the batch in a large jar.
- I tried mixing everything in one bowl and portioning it into jars, but it was messy and hard to get even amounts. It's much easier to make them in individual jars from the start.
- I prefer my overnight oats with a little extra milk. But you can reduce the milk to 1/2 cup for thicker overnight oats.
- A food processor can make your carrots watery, so I recommend grating them by hand instead.
- Quick oats absorb less water and will become mushy after soaking. For the best results, make sure you use rolled oats.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
The easiest spring breakfast ever! I usually top mine with greek yogurt and a little honey or maple syrup.