Carrot Cake Overnight Oats Recipe

Introduction

Start your day with a breakfast that feels like dessert! These carrot cake overnight oats combine warm spices, cream cheese, and fresh grated carrots for a creamy, flavorful morning treat. Prep them the night before to enjoy a quick, nourishing meal ready to grab and go.

Ingredients

• 1 cup old-fashioned rolled oats
• 3 tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp salt
• 1 cup oat milk
• 3 tbsp maple syrup
• 2 tbsp cream cheese, room temperature
• 1 tsp vanilla extract
• 1/4 cup finely grated carrots (about 1/8-inch shreds)
• Greek yogurt, for topping
• Additional grated carrots, for topping
• Toasted pecans, chopped into 1/4-inch pieces, for topping

Instructions

1. Step 1: In a medium bowl, whisk together oats, chia seeds, cinnamon, nutmeg, ground ginger, and salt to evenly distribute the spices.
2. Step 2: In a separate bowl, whisk oat milk, maple syrup, room-temperature cream cheese, and vanilla until smooth. Gently fold in the finely grated carrots without overmixing.
3. Step 3: Pour the dry oat mixture into the wet mixture and stir until fully combined with no dry oats remaining. Divide the mixture evenly into mason jars or containers, pressing gently to pack.
4. Step 4: Top each jar with a generous layer of Greek yogurt, about 1/4 to 1/3 cup. Cover and refrigerate for at least 4 hours or overnight for best texture.
5. Step 5: Before serving, stir the oats and yogurt together for a creamy consistency. Garnish with toasted pecans and additional grated carrots. Serve cold or warm with a quick microwave zap if desired.

Tips & Variations

• Use rolled oats for the best texture; quick oats become mushy and steel-cut oats stay too firm.
• If you don’t have chia seeds, substitute with ground flaxseed in the same amount.
• Replace oat milk with any milk of your choice, such as almond, soy, or dairy.
• Swap maple syrup for honey, agave nectar, or brown sugar to adjust sweetness.
• Use Greek yogurt, mascarpone, or even additional cream cheese for the creamy layer.
• Try different toppings like walnuts, almonds, or sunflower seeds for crunch.
• Grate carrots finely to avoid raw, crunchy bits in the oats.

Storage

Store overnight oats in airtight containers or mason jars in the refrigerator for up to 5 days. Stir well before eating. Enjoy cold or warm them briefly in the microwave for about 60 seconds. Add fresh toppings just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats tend to become too soft and mushy when soaked overnight, so old-fashioned rolled oats are recommended for the best texture.

How long should I soak the oats?

For best results, refrigerate the oats for at least 4 hours, but 8-12 hours overnight is ideal for creamy oats and well-melded flavors.

Carrot Cake Overnight Oats Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

Wake up to the comforting flavors of carrot cake with this easy and healthy Carrot Cake Overnight Oats recipe. Combining rolled oats, warm spices, maple syrup, cream cheese, and grated carrots, these oats deliver a dessert-worthy breakfast with minimal prep and no cooking. Perfect for busy mornings, this make-ahead dish is creamy, filling, and topped with crunchy toasted pecans and Greek yogurt for a cheesecake-like finish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time overnight)
• Yield: 2 servings 1x
• Category: Breakfast & Brunch
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the oats:

• 1 cup old-fashioned rolled oats (Bob’s Red Mill recommended)
• 3 tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp salt
• 1 cup oat milk (such as Oatly Full Fat for creamier texture)
• 3 tbsp maple syrup
• 2 tbsp cream cheese, room temperature (about 70°F)
• 1 tsp vanilla extract
• 1/4 cup finely grated carrots (about 1/8-inch shreds)

For the topping:

• Greek-style yogurt (for thick, cheesecake-like layer)
• Additional grated carrots
• Toasted pecans, chopped into 1/4-inch pieces

Instructions

1. Combine Dry Ingredients and Spices: In a medium bowl, whisk together the oats, chia seeds, cinnamon, nutmeg, ground ginger, and salt. This step ensures the spices are evenly distributed for consistent flavor in every bite.
2. Create the Creamy Base with Softened Cream Cheese: In a separate bowl, whisk together the oat milk, maple syrup, softened cream cheese, and vanilla extract until smooth and lump-free. Gently fold in the finely grated carrots, taking care not to overmix.
3. Combine and Assemble in Jars: Pour the dry ingredient mixture into the wet mixture and stir until fully combined and no dry oats remain. Divide the mixture evenly between mason jars or storage containers, pressing gently. Leave about 1/2 inch space at the top for yogurt and toppings.
4. Add Yogurt Layer and Chill Overnight: Top each jar with 1/4 to 1/3 cup of Greek yogurt to create a thick, creamy layer. Cover jars with lids and refrigerate for at least 4 hours, but preferably 8-12 hours for best texture and flavor melding.
5. Top and Serve: When ready to eat, stir the oats and yogurt layers together to combine. Garnish with toasted, chopped pecans and additional grated carrots for crunch and freshness. Serve chilled directly from the jar or transfer to a bowl if preferred.

Notes

• Use old-fashioned rolled oats for the best texture; avoid quick or steel-cut oats.
• If chia seeds are unavailable, ground flaxseed can be substituted in equal amounts.
• Any type of milk (almond, soy, dairy, coconut) can be used depending on preference.
• Maple syrup can be swapped with honey, agave nectar, or brown sugar to taste.
• Greek yogurt produces the best thick, cheesecake-like topping, but mascarpone or regular yogurt can be alternatives.
• Toast pecans before chopping for enhanced flavor and crunch.
• Ensure cream cheese is at room temperature to avoid lumps in the oat mixture.
• Grate carrots very finely to prevent an unpleasant raw texture overnight.
• Add extra oat milk in the morning if oats absorb too much liquid and become too thick.
• The oats can be eaten cold or gently warmed in the microwave for about 60 seconds.
• Store prepared oats in airtight containers in the fridge for up to 5 days.

Keywords: overnight oats, carrot cake oats, healthy breakfast, make-ahead breakfast, creamy oats, carrot cake recipe, no-cook breakfast