Easy Carrot Cake Overnight Oats

carrot cake overnight oats
Leah Maroney
Prep: 10 mins
Cook: 0 mins
Refrigerate: 5 hrs
Total: 5 hrs 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
324 Calories
6g Fat
55g Carbs
12g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 324
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 15mg 5%
Sodium 233mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 20%
Total Sugars 24g
Protein 12g
Vitamin C 1mg 7%
Calcium 277mg 21%
Iron 2mg 12%
Potassium 557mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Overnight Oats are probably the easiest make-ahead breakfast on the planet. They require absolutely no cooking, and you can make a full week's worth over the weekend. 

Carrot Cake Overnight Oats are filled with delicious carrot cake spices. The carrots, nuts, and coconut provide a nice texture and boost the nutrition. Oatmeal breakfasts are full of fiber and are nice and filling.

This recipe can easily be doubled or tripled depending on how many oatmeal breakfast meals you need. If you are making more than one serving, just mix the ingredients in a larger bowl and then transfer the mixture to a Mason jar or another airtight container. You can easily make breakfast for the whole family the night before you need it.

I like using cow's milk for this recipe, but you can use any type of milk you prefer. If you use a sweetened almond or coconut milk then reduce the amount of maple syrup you are going to add to the oats. This all depends on your taste as well, if you prefer it to be sweeter then you can leave the maple syrup the same. If you are using an unsweetened milk the amount of maple syrup can stay the same. You can also substitute other sweeteners if you like. Sugar or agave nectar will work just as well. 


  • 3/4 cup milk, cow, almond, coconut, soy

  • 1/2 cup rolled old-fashioned oats

  • 2 tablespoons finely shredded carrots

  • 1 tablespoon raisins

  • 1/2 teaspoon cinnamon

  • 1 pinch salt

  • 1/2 teaspoon pure vanilla extract

  • 2 teaspoons maple syrup

  • 1 tablespoon shredded coconut, optional

  • 1 tablespoon chopped walnuts, optional

Steps to Make It

  1. The easiest way to mix and store this oatmeal is to do it all in a Mason jar or other Tupperware with a tight lid. Make sure the carrots are finely shredded so that they become incorporated into the oats. 

  2. Add the milk, cinnamon, salt, vanilla, and maple syrup to the jar first.  Mix them together until they are completely combined. Then add in the oats, shredded carrot, raisins, and coconut and walnuts if you are choosing to add them. 

  3. Seal the jar or container tightly and place it in the refrigerator. It needs to sit for at least 5 hours, ideally overnight. The oats should be softer and will have absorbed the flavor of the spices.  

  4. You can heat up the oatmeal at this point if you like, but the great part about this recipe is that they are ready to go right out of the refrigerator. The jar can easily be taken to go.