Carrot Cake Overnight Oats (Printable)

Overnight oats with grated carrot, warm spices, maple, raisins and nuts for a creamy, make-ahead breakfast.

# What You'll Need:

01 - 1 cup rolled oats

02 - 1 cup milk (dairy or plant-based)

03 - 1/2 cup plain Greek yogurt or dairy-free alternative

04 - 1 medium carrot, finely grated (about 1/2 cup)

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

10 - 2 tablespoons raisins

11 - 2 tablespoons chopped walnuts or pecans

12 - 2 tablespoons unsweetened shredded coconut (optional)

01 - In a medium mixing bowl or mason jar, add rolled oats, milk, Greek yogurt, and finely grated carrot.

02 - Stir in maple syrup or honey, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt until thoroughly mixed.

03 - Fold in raisins, chopped walnuts or pecans, and unsweetened shredded coconut if desired.

04 - Cover the container and refrigerate overnight, or for at least 6 to 8 hours, allowing the oats to soften and flavors to blend.

05 - In the morning, stir the mixture well. Add a splash of milk if a looser texture is preferred.

06 - Serve chilled, with additional nuts, coconut, or a light drizzle of maple syrup if desired.

01 -

You’ll wake up to a breakfast that tastes gloriously indulgent but requires almost no effort at all.
The actual carrot and warm spice combo is like sneaking cake into your morning without raising any eyebrows.

02 -

Once I forgot to finely grate the carrot, which left odd crunchy bits—definitely worth spending an extra minute with the box grater.
Discovering coconut’s magic was a game changer—the oats go from good to unforgettable with that sweet chew.

03 -

Using a mason jar with a tight lid keeps oats fresher and travels better than a regular bowl.
Toasted walnuts or pecans add a deep, toasty crunch you’ll really notice in every bite.