If you love a hearty slice of spiced carrot cake but want a wholesome version you can eat for breakfast—this one’s for you.
These Carrot Cake Overnight Oats are packed with cozy flavors, naturally sweet ingredients, and just the right amount of creaminess to feel like a treat.
Think cinnamon, nutmeg, maple, shredded carrots, and just enough raisins and walnuts to give it that signature texture.
Why You’ll Love This Healthy Take on Cake for Breakfast
These Carrot Cake Overnight Oats taste like dessert but are packed with nourishing ingredients like oats, chia seeds, carrots, and maple syrup.
Warm spices, raisins, and walnuts bring that classic carrot cake flavor, while chia seeds add thickness and omega-3s.
Easy to prep and perfect for busy mornings, it’s a wholesome, kid-friendly breakfast that feels indulgent—especially with a dollop of vanilla yogurt on top.
What You’ll Need
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup finely grated carrot
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 1 tablespoon raisins
- 1 tablespoon chopped walnuts (or pecans)
- Pinch of sea salt
Optional Toppings:
- More grated carrot
- Extra chopped nuts
- Coconut flakes
- Vanilla yogurt or dairy-free cream cheese
- Sprinkle of cinnamon
Pro Tips
- Grate carrots finely – They blend better with the oats and soften overnight without any cooking.
- Don’t overdo the raisins – A little goes a long way to mimic carrot cake flavor without overpowering it.
- Use certified gluten-free oats – If you’re gluten-sensitive, double-check your oats.
- Make it creamier – Add a spoonful of Greek or plant-based yogurt to the mix for a rich texture.
- Let it chill overnight – The longer it rests, the better the flavor and texture.
Tools You’ll Need
- Mason jar or airtight container
- Measuring spoons and cups
- Small bowl for mixing
- Spoon or spatula
- Fine grater for the carrot
Substitutions and Variations
- Nut-free? Skip the walnuts or use pumpkin seeds instead for crunch.
- Low-sugar? Reduce or omit maple syrup and rely on the natural sweetness of raisins and carrots.
- No chia seeds? Use ground flaxseed or leave them out—just reduce the milk slightly.
- Add protein? Stir in a scoop of vanilla protein powder or mix in Greek yogurt.
- Prefer dairy? Use cow’s milk and regular yogurt or cream cheese for a more traditional flavor.
Make-Ahead Tips
This recipe is a meal prep superstar. Make a batch the night before or prep 3–4 jars at once to cover multiple days.
It’ll keep in the fridge for up to 5 days. For best results, add toppings like nuts, coconut, or yogurt just before serving to preserve texture.
If you want a layered presentation (like a carrot cake parfait), wait until morning to layer with yogurt or cream cheese spread.
How to Make Carrot Cake Overnight Oats
1. Grate the Carrots
Start by finely grating fresh carrots using a box grater or handheld grater. You want about 1/4 cup of finely shredded carrot.
2. Mix Dry Ingredients
In a small bowl or jar, add oats, chia seeds, cinnamon, nutmeg, salt, raisins, and walnuts.
3. Add Carrots and Wet Ingredients
Add the grated carrots, almond milk, maple syrup, and vanilla extract. Stir well to combine.
4. Let It Sit, Stir Again
Let the mixture sit for about 10 minutes, then stir again to prevent chia clumping. Cover and refrigerate overnight.
5. Add Toppings and Enjoy
In the morning, stir the oats and add toppings like coconut flakes, more walnuts, extra grated carrot, or a dollop of yogurt or cream cheese.
Leftovers and Storage
Store leftovers in the refrigerator for up to 5 days in a sealed jar or container. The texture may thicken over time—just stir in a splash of almond milk to loosen it up. Toppings are best added fresh each morning for peak flavor and crunch.
You can also portion the oats into individual containers for easy grab-and-go breakfasts during the week.
Cake for Breakfast—Without the Guilt
These Carrot Cake Overnight Oats are proof that breakfast can be nourishing, easy, and totally crave-worthy.
They’ve got everything you love about carrot cake—spice, sweetness, texture, and a creamy finish—without refined sugar or complicated steps.
Give them a try tonight and wake up to a breakfast that tastes like dessert (but fills you up like a champ).
If you make it your own with fun twists—like pineapple chunks, nutmeg, or a swirl of yogurt—let me know in the comments. I can’t wait to see your creations!
