Carrot Cake Overnight Oats (Printable)
Make-ahead oats with grated carrot, warm spices, raisins and nuts — creamy, cake-inspired breakfast.
# What You 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 yogurt 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)
# Steps:
01 - In a medium mixing bowl or mason jar, combine rolled oats, milk, Greek yogurt, and grated carrot until evenly distributed.
02 - Add maple syrup or honey, cinnamon, nutmeg, vanilla extract, and a pinch of salt; stir thoroughly to blend.
03 - Gently fold in raisins, chopped nuts, and shredded coconut if desired.
04 - Cover the container securely and refrigerate for at least 6 to 8 hours to allow the oats to soften and flavors to meld.
05 - In the morning, stir the oats well; add a splash of milk if a looser consistency is preferred.
06 - Serve chilled, garnished with additional nuts, coconut, or a drizzle of maple syrup as desired.
# Expert Advice:
01 -
- No morning rush: it's already creamy, spiced, and chilled for you.
- It satisfies cake cravings in a genuinely nourishing way, which you might end up craving even for an afternoon snack.
02 -
- Forgetting the pinch of salt leaves the flavor flat, no matter how much spice you use.
- Letting it sit at least 6 hours is key—any less and the oats can be oddly chewy and not in a good way.
03 -
- The tiniest bit of lemon zest adds brightness and cuts richness, if you feel playful.
- Mixing in chia seeds thickens everything—and they have a knack for keeping you satisfied longer.