Carrot Cake Overnight Oats (Print version)
Creamy overnight oats featuring grated carrot, cinnamon, and walnuts for a wholesome breakfast inspired by classic carrot cake flavors.
# What you'll need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or plant-based yogurt)
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
→ Mix-ins
06 - 1/2 cup finely grated carrot
07 - 1/4 cup chopped walnuts or pecans
08 - 1/4 cup raisins
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground ginger
11 - 1/8 teaspoon ground nutmeg
12 - Pinch of salt
→ Optional Toppings
13 - 2 tablespoons cream cheese, softened
14 - 2 teaspoons maple syrup
15 - Additional nuts, carrots, or coconut flakes
# How to make it:
01 - In a medium bowl or large jar, combine rolled oats, milk, Greek yogurt, chia seeds, and maple syrup. Stir well until all ingredients are fully incorporated.
02 - Add grated carrot, walnuts or pecans, raisins, cinnamon, ginger, nutmeg, and salt. Mix until thoroughly combined and spices are evenly distributed.
03 - Cover and refrigerate overnight (or at least 6-8 hours) to allow the oats and chia to absorb the liquid and flavors fully.
04 - Before serving, prepare the optional frosting by combining softened cream cheese and maple syrup in a small bowl; whisk until smooth and creamy.
05 - Stir the oats in the morning. Divide between two bowls or jars. Top with cream cheese mixture, extra nuts, grated carrot, or coconut flakes as desired.
# Expert suggestions:
01 -
- Tastes exactly like carrot cake but happens to be a nutritious breakfast
- Ready to grab and go when mornings are completely chaotic
02 -
- Grate the carrot finely rather than using large shreds for a better texture
- The oats continue softening the longer they sit, so 6-8 hours is the sweet spot
03 -
- Use a box grater rather than a food processor for more delicate carrot pieces
- Toast the nuts beforehand for a deeper, more pronounced flavor