Overnight Oats Carrot Cake Recipe

Overnight Oats Carrot Cake Recipe

These overnight oats carrot cake are the perfect make-ahead breakfast that tastes like dessert but is full of wholesome ingredients. Packed with oats, shredded carrots, warming spices, and optional toppings, this easy recipe is creamy, satisfying, and meal-prep friendly.

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Chill Time: 8

Total Time: 8 10

Servings:

Calories: 290kcal

Cost: $3–$4

Equipment

Mason jar or bowl For mixing and storing
Microplane Grater For finely shredding carrots
Measuring spoons For accurate spice and liquid amounts

Ingredients

½ cup Rolled oats Use gluten-free oats if needed
½ cup Milk of choice Almond, oat, or dairy
⅓ cup Shredded carrots About 1 medium carrot, finely grated
2 tablespoon Greek yogurt Or dairy-free yogurt
1 tablespoon Chia seeds Or ground flaxseed
1 tablespoon Maple syrup or honey Adjust to taste
½ teaspoon Vanilla extract
½ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
1 pinch Ground ginger Optional
1 pinch Salt Enhances flavor

Optional Toppings

1 tablespoon Chopped walnuts Or pecans
1 tablespoon Raisins Or dried cranberries
1 tablespoon Cream cheese Softened, for richness
Fresh berries Optional for freshness
Coconut flakes Optional for texture

Instructions

Combine dry ingredients.
Add wet ingredients.
Fold in shredded carrots.
Cover and refrigerate overnight.
Stir and adjust consistency before serving.
Add toppings as desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition