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Carrot Cake Overnight Oats Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/carrot-cake-overnight-oats-recipe/