Carrot Cake Overnight Oats (Printable Version)

Creamy oats blended with grated carrots, spices, and yogurt for a wholesome, flavorful morning meal.

# What You’ll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon vanilla extract

→ Carrot Cake Mix-Ins

06 - 3/4 cup finely grated carrot (approximately 1 medium carrot)
07 - 1/2 teaspoon ground cinnamon
08 - 1/8 teaspoon ground nutmeg
09 - 1/8 teaspoon ground ginger
10 - Pinch of salt
11 - 2 tablespoons chopped walnuts or pecans
12 - 2 tablespoons raisins

→ Optional Toppings

13 - 2 tablespoons softened cream cheese
14 - 1 tablespoon milk
15 - 2 teaspoons maple syrup
16 - Additional nuts, shredded coconut, or grated carrot as desired

# Step-by-Step Guide:

01 - In a medium bowl or jar, mix the oats, milk, Greek yogurt, maple syrup, and vanilla extract until well combined.
02 - Fold in the grated carrot, ground cinnamon, nutmeg, ginger, salt, chopped nuts, and raisins until evenly distributed.
03 - Cover and refrigerate for at least 8 hours to allow flavors to meld and oats to soften.
04 - Whisk together softened cream cheese, milk, and maple syrup in a small bowl until smooth.
05 - Stir the oats before serving and top with the cream cheese drizzle, extra nuts, shredded coconut, or additional grated carrot, if desired.

# Additional Tips::

01 -
  • It tastes like indulgence but costs a fraction of what a bakery would charge.
  • Zero cooking required—just stir, cover, and let time do the work while you sleep.
  • The spices smell incredible when you open the jar in the morning, like your kitchen just baked something special.
02 -
  • Grate your carrot finely; chunky pieces won't soften and will stay oddly textured no matter how long they sit.
  • Don't skip the salt—I learned this the hard way when a batch tasted flat until I remade it with that pinch, and suddenly everything sang together.
03 -
  • Toast your nuts lightly before chopping them in—five minutes in a dry skillet wakes up their flavor and makes them taste less like filler and more like an actual ingredient.
  • If you're making this vegan, use oat milk and coconut cream cheese; the flavor profile actually deepens and becomes richer than the dairy version.
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