Prepped in under 10 minutes, these carrot cake overnight oats are the perfect make-ahead breakfast for the week! Perfectly spiced and creamy, it’s a satisfying way to start the day!oatmeal in grey speckled bowl with silver spoon

Overnight oats are one of the best make-ahead breakfasts! Simply add your rolled oats, toppings, and milk to a bowl or mason jar. Give it a stir or a shake, place it in the fridge overnight, and you’ve got creamy oats in the morning without any cooking necessary!

They’re perfectly portable in a mason jar or small Tupperware for busy mornings – hellooooo grab-n-go breakfast.

I love playing around with different variations of overnight oats and dessert-inspired breakfasts (like my pumpkin pie smoothie bowl and lemon raspberry breakfast cookies) are sort of my thing.

And carrot cake is one of my favorite desserts – cream cheese frosting? ‘Nough said. While these oats are not topped with frosting, they are packed with the warming spices and flavor of carrot cake and all the essentials – grated carrot, coconut, and raisins!

Throw it together in about 5 minutes, store it overnight, and breakfast is served! 

Ingredients You’ll Need

oatmeal ingredients on white marble

Notes on Ingredients

Rolled oats: Make sure to buy old fashioned rolled oats, not steel cut or quick oats. Rolled oats are the best to absorb liquid and create a creamy consistency.

Carrots: You’ll need one large or two medium carrots. You can grate them with a box grater or using a food processor.

Maple syrup: Adds sweetness – feel free to use more or less depending on your taste preferences!

Cinnamon and ginger: Adds warming spice, reminiscent of carrot cake flavor.

Raisins: Adds a chewy texture and natural sweetness!

Walnuts: Adds a satisfying crunch and source of fat

Milk: I use unsweetened almond milk but you can use cow’s milk or any other non-dairy milk alternative!

Salt: not pictured and not necessary but helps enhance the flavor!

Equipment You’ll Need

Box grater or food processor (these are affiliate links – if you make a purchase I will receive a small commission)

How to Make Carrot Cake Overnight Oats

oatmeal steps 1-4

Step 1: Add oats, carrot, maple syrup, vanilla, cinnamon, ginger, raisins, coconut, and walnuts to a medium mixing bowl. 

Step 2: Add almond milk and stir until combined.

Step 3: Cover with plastic wrap and store in the refrigerator overnight (or for at least 8 hours).

Step 4: Give it a quick stir in the morning and enjoy!

Expert Tips

Store oats in mason jars or small Tupperware containers for easy storage and travel.

Overnight oats can be enjoyed cold, warm, or hot. In the cooler months, I like to pop mine in the microwave for about a minute. In the summer, I enjoy them cold, straight out of the fridge!

oatmeal close up, speckled bowl, raisins, coconut, and carrots on top

Carrot Cake Overnight Oats FAQs

Can I use other oats like steel cut or quick oats to make overnight oats?

You technically can use any type of oats to make overnight oats but the results will vary significantly. Quick/instant oats are so small that they will end up getting soggy and steel cut oats will produce a very chewy and dense texture. Rolled oats are your best bet for a creamy consistency!

Are these overnight oats vegan and gluten-free?

Yes! These carrot cake overnight oats are vegan and gluten-free. Rolled oats are naturally gluten-free but they may be processed in a facility that manufactures gluten-containing products and may contain traces of gluten. If you have celiac disease (gluten allergy), make sure to look for a certified gluten-free brand of rolled oats.

Do I have to store overnight oats overnight? 

Overnight oats are best stored, you guessed it, over night. Storing them for at least 8-12 hours produces the creamiest result. That being said, they are soft enough, IMO, after just 4-6 hours, if you’re in a pinch!

Storage and Preparation

Overnight oats can be stored in an airtight container for up to five days in the refrigerator. The longer the oats soak, the softer they will become. I like storing overnight oats in a glass jar (like a mason jar) with a tight seal. This storage makes it easy for a grab-n-go breakfast.

Recipes That Pair Well

oatmeal in grey speckled bowl, oats scattered on white marble, blue and white striped napkin

For more oatmeal inspiration, check out my other oats recipes below!

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published March 2016.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Overnight Oats


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...

  • Author: Kara Lydon
  • Total Time: 8 hours 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

Prepped in under 10 minutes, these carrot cake overnight oats are the perfect make-ahead breakfast for the week! Perfectly spiced and creamy, it’s a satisfying way to start the day!


Ingredients

Scale
  • 1 cup rolled oats
  • 1/2 cup grated carrots (from about one large carrot)
  • 12 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup raisins
  • 1/2 cup chopped walnuts
  • 2 tablespoons shredded coconut
  • 1/8 teaspoon salt (or a couple pinches)
  • 1 1/2 cups unsweetened almond or coconut milk

Instructions

  1. Add oats, carrot, syrup, vanilla, cinnamon, ginger, raisins, walnuts, coconut, and salt to a medium mixing bowl. Add almond milk and stir until combined.
  2. Cover bowl with plastic wrap and store in the refrigerator overnight (or for at least 6 hours).
  3. Give it a quick stir in the morning and enjoy cold or warm!

Notes

  1. Overnight oats can be stored in an airtight container for up to five days in the refrigerator. The longer the oats soak, the softer they will become. I like storing overnight oats in a glass jar (like a mason jar) with a tight seal.
  2. Overnight oats can be enjoyed cold, warm, or hot. In the cooler months, I like to pop mine in the microwave for about a minute. In the summer, I enjoy them cold, straight out of the fridge!
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Category: Breakfast
  • Method: Overnight
  • Cuisine: American

Keywords: carrot cake overnight oats, carrot cake oatmeal, carrot cake oats

Leave a Comment

Note: Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

48 Comments

  1. I am SO in the mood for carrot cake everything 🙂

  2. Kathy Riedy

    Kara, this looks Delicious! Good Luck with the house! (Not sure if you remember me, I’m your Aunt Buga’s friend)!

  3. Susan

    I make these frequently. I love that these ingredients are pretty much always in my pantry/fridge. Inexpensive, healthful, and delicious. I add a little extra walnut milk and mix in a tablespoon of ground flax for the added omegas. Thank you!

  4. Well this is a fun twist on overnight oats! Can’t wait to try it Kara!

  5. Love carrot cake flavored breakfast items! Sooo delish!

  6. Krista Wunsch

    I had my tonsils removed last week. I just prepared this to have for breakfast in the morning. It will probably be the best thing I’ve eaten all week!
    Thank you,
    Krista

  7. This is so perfect for spring! I love carrot cake, but not all the empty calories that come with it, so this is totally up my ally!!

  8. Susan Auriemma

    Delicious! Thank you !!!

  9. A

    Hello! How long do you suppose these would last after being made (like if I made several batches on Sun. night would it still be good on Fri. am)? Thanks!

  10. Mary

    This recipe is delicious!! I made it last night and tried it this morning. By far my favorite oats recipe! 🙂

  11. It’s like dessert for breakfast! (but much healthier!)

  12. Jennifer Maloney

    What an amazing sounding recipe! I am trying it for Easter morning. I need to make a large batch so if anyone has tips, please feel free to share. Thanks for the great recipe Kara!

  13. I religiously eat overnight oats and THIS recipe is fantastic. Who doesn’t love a good carrot cake…in oat form?! I’ll gladly be eating these well after Easter is over with 🙂 Fun fact: when living in NOLA I never got sick, must really be the vit D and happy culture down there!

  14. Oh, YUM! I’m an overnight oats addict and have not yet tried a carrot cake version. I’m with you on packing in the fruits and veggies after several days of New Orleans cuisine. 🙂 It was a blast sharing beingets with you!

  15. What a healthy way to enjoy carrot cake! I’m going to go to my kitchen right now and make this so I can have it for breakfast tomorrow!!! 🙂

  16. I hate to say it, but I haven’t joined the overnight oats train – I like my oats hot! BUT, this looks amazing and I imagine if I heated it up in the morning it would taste just as good, so I’m gonna give it a try!

  17. Yum! Totally making this for breakfast this weekend

  18. Love these flavors! So fun seeing you in NOLA. Glad we were able to soak up some vitamin D and enjoy a beer and oysters together. 🙂

  19. K yum! Pinning now 🙂

  20. Parker Brown-Nesbit

    Looks really good! Husband loves carrot cake, but must watch his carbs. I’m assuming that this is OK for carb-watchers.

    Would be nice if you posted nutritional values.

  21. This looks delicious! I love carrot-cake and carrot-cake oats. 🙂

  22. Michelle

    Girl, you are making me want to leave Tulsa and go home to NOLA for Easter!

  23. Update: I just went into my kitchen and mixed this up in maybe four minutes. 🙂

  24. I love overnight oats and I love carrot cake – this recipe is a WINNER! I have all the ingredients at home, so I think I’ll set this up for tomorrow morning 🙂 I’m going to try with unsweetened vanilla almond milk since that’s the only non-dairy kind I have, and I think it’ll be pretty tasty 🙂