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Carrot Cake Overnight Oats

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Carrot Cake Overnight Oats are a creamy, spiced, and nutritious no-cook breakfast inspired by the flavors of classic carrot cake. They’re perfect for busy mornings and meal prep.

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk or plant-based milk
  • 1/4 cup plain Greek yogurt or dairy-free yogurt (optional)
  • 1/3 cup shredded carrots
  • 1–2 tbsp maple syrup or honey
  • 1 tbsp chia seeds or ground flaxseed
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Optional: 1 tbsp raisins
  • Optional: 1 tbsp chopped walnuts or pecans
  • Optional: 1 tbsp shredded coconut

Instructions

  1. In a jar or bowl, combine oats, milk, yogurt (if using), shredded carrots, maple syrup, chia seeds, vanilla, cinnamon, and nutmeg.
  2. Stir thoroughly until all ingredients are well mixed.
  3. Fold in any optional add-ins like raisins, nuts, or coconut.
  4. Cover and refrigerate overnight or for at least 4 hours.
  5. In the morning, stir and adjust consistency with more milk if needed.
  6. Top with extra nuts, coconut, or a drizzle of maple syrup if desired. Serve chilled.

Notes

  • Use plant-based milk and yogurt for a vegan version.
  • Chia seeds help thicken the oats but can be substituted with ground flaxseed or omitted.
  • Freshly shredded carrots work best for texture and flavor.
  • Customize with your favorite add-ins like pineapple, bananas, or apples.
  • Great for meal prep—make several jars ahead for the week.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-overnight-oats/