Carrot Cake Overnight Oats (Print Version)
Creamy spiced oats with grated carrot, raisins and nuts, sweetened with maple for a wholesome make-ahead breakfast.
# What You'll 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 alternative
→ Vegetables
04 - 1 medium carrot, finely grated (about 1/2 cup)
→ Sweeteners & 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, add rolled oats, milk, Greek yogurt, and finely grated carrot.
02 - Mix in maple syrup or honey, ground cinnamon, nutmeg, vanilla extract, and a pinch of salt until thoroughly combined.
03 - Fold in raisins, chopped walnuts or pecans, and shredded coconut if using.
04 - Cover the container and refrigerate for a minimum of 6 to 8 hours to allow oats to soften and flavors to meld.
05 - Stir well in the morning. Add an extra splash of milk if a thinner texture is preferred.
06 - Serve chilled. Top with additional nuts, coconut, or a drizzle of maple syrup as desired.
# Expert Tips:
01 -
- You get the comfort of cake for breakfast, but it actually keeps you full until lunch.
- Prepping ahead means you can enjoy a wholesome meal even on your busiest mornings.
02 -
- Once I forgot to stir before refrigerating, and the mix was uneven the next day (learn from me—stir it well).
- Adding the coconut last minute keeps it from getting soggy if you like a bit of chew.
03 -
- For a true carrot-cake bite, always grate your carrots as fine as possible.
- Let the oats chill at least 8 hours for maximum creaminess—less time means chewier oats.