Carrot Cake Overnight Oats (Print Version)

Creamy, carrot-spiced overnight oats with walnuts and maple for a dessert-like make-ahead breakfast.

# Components:

→ 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 tbsp maple syrup or honey
05 - 1/2 tsp vanilla extract

→ Carrot Cake Mix-Ins

06 - 3/4 cup finely grated carrot (about 2 small carrots)
07 - 1/2 tsp ground cinnamon
08 - 1/8 tsp ground nutmeg
09 - 1/8 tsp ground ginger
10 - 1/4 cup chopped walnuts
11 - 2 tbsp raisins (optional)
12 - Pinch of salt

→ Toppings (optional)

13 - Additional chopped walnuts
14 - Shredded coconut
15 - Drizzle of maple syrup
16 - Dollop of Greek yogurt

# Directions:

01 - In a medium bowl or jar, combine rolled oats, milk, Greek yogurt, maple syrup, and vanilla extract. Stir well.
02 - Add grated carrot, cinnamon, nutmeg, ginger, walnuts, raisins (if using), and a pinch of salt. Mix until evenly combined.
03 - Divide the mixture between two jars or containers.
04 - Cover and refrigerate overnight (at least 8 hours) to allow oats to soften and flavors to meld.
05 - In the morning, stir the oats well. Add a splash more milk if a looser texture is desired.
06 - Serve chilled, topped with additional walnuts, shredded coconut, a drizzle of maple syrup, or a dollop of Greek yogurt, as desired.

# Expert Advice:

01 -
  • No baking required and your morning self will thank you every single time.
  • The creamy texture feels like a treat, but it’s secretly packed with nourishing ingredients.
02 -
  • If you skip the pinch of salt, the oats taste surprisingly flat—don’t forget it, even if it seems minor.
  • Grating the carrots too coarsely results in fibrous bites that overpower the creamy oats—go fine for best texture.
03 -
  • Always use finely grated carrots so every spoonful is silky and sweet.
  • A pinch more salt can bring out the maple flavor—tweak for your taste buds.
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