Carrot Cake Overnight Oats
Carrot cake for breakfast? Sign me up! These carrot cake overnight oats are everything you love about carrot cake, transformed into an easy, healthy, make-ahead breakfast that takes just 5 minutes to prep.
A Quick Look At The Recipe
- Ready In: 5 minutes to prep + chill overnight
- Servings: 1 serving
- Calories: ~302 per serving (without toppings)
- Key Ingredients: Oats, carrots, non-dairy milk, cinnamon
- Dietary Info: Vegan, gluten-free, refined sugar-free, high-protein option, meal-prep friendly
- Why You’ll Love It: Tastes like carrot cake in a jar! Healthy, easy, and perfect for busy mornings
- Expert Tip: Add a splash of milk in the morning if your oats get too thick overnight
Carrot cake for breakfast? Don’t mind if I do! These carrot cake overnight oats taste like carrot cake in a jar, but are made with simple, wholesome ingredients.
If you’re new to overnight oats, this is a great place to start! Overnight oats are one of the easiest ways to prep breakfast in advance. They’re quick, meal-prep friendly, and the flavor options are endless. I rotate this recipe alongside other flavors like blueberry muffin overnight oats and pistachio overnight oats for easy breakfasts that come together in minutes.
Table of Contents
Why You’ll Love This Recipe
These overnight oats are everything you love about carrot cake, transformed into a healthy, make-ahead breakfast.
- Tastes like carrot cake for breakfast! Warm spices, soft carrots, and just the right amount of natural sweetness
- Only 5 minutes of prep: Mix, chill, and wake up to breakfast already made
- Perfect for meal prep: Make a double or triple batch to enjoy all week
- Nourishing + satisfying: Fiber-rich oats + optional protein boost keep you full all morning
Ingredients Needed
These healthy carrot cake overnight oats are made with simple ingredients you likely already have on hand:
- Quick Oats: I’ve tested all kinds of oats and found that quick oats give the creamiest texture when making overnight oats.
- Grated Carrots: Freshly grated carrots is key for moisture and flavor — same reason I always recommend it in my carrot cake muffins.
- Non-Dairy Milk: Almond, oat, soy — any milk works here.
- Maple Syrup: Naturally sweetens the oats without refined sugar.
- Vanilla Extract: Adds a cozy flavor.
- Cinnamon + Nutmeg: The same cozy, warm spices I use in my carrot cake coffee cake.
- Toppings: I love dairy-free yogurt + chopped walnuts for that classic carrot cake finish — just like the topping on my no-bake carrot cake.
Scroll down to the recipe card to get the full recipe with measurements!
Variations & Substitutions
- Sweetener: Swap the maple syrup for agave.
- Add protein powder: Make it a high-protein breakfast by mixing in your favorite protein powder (add extra milk as needed).
- Gluten-free: Use certified gluten-free oats.
- Extra mix-ins: Add raisins, shredded coconut, or a spoonful of almond butter.
- Make it nut-free: Skip the walnuts and top with granola instead.
How to Make Vegan Carrot Cake Overnight Oats (Step-by-Step)
- Step 1: Add quick oats, grated carrots, non-dairy milk, maple syrup, vanilla extract, cinnamon, and nutmeg to a jar or bowl. Mix until everything is fully combined.
- Step 2: Cover and refrigerate overnight, or for at least 4 hours.
- Step 3: The next morning, add your desired toppings. I topped mine with vegan yogurt, chopped walnuts, and shredded carrots.
- Step 4: Dig in!
Megan’s Tips
- Use freshly grated carrots: Don’t use pre-shredded carrots — they’re too dry and won’t give you that soft, moist texture from freshly grated carrots. The same principle applies when using zucchini in my vegan zucchini muffins.
- Adjust the consistency: If your oats are too thick in the morning, just add a splash of milk and stir.
- Sweeten to taste: This recipe isn’t overly sweet, so if you prefer a sweeter flavor, add more maple syrup, or drizzle on top when serving.
- Wait to add your toppings: For the best texture, wait to add walnuts or granola until just before serving.
Storage Tips
- Store in an airtight container in the fridge for up to 3–4 days
- For meal prep, make a double or triple batch of this recipe, then portion into jars. If the oats thicken over time, simply stir in a splash of milk before enjoying.
Frequently Asked Questions
Yes! After soaking the oats overnight, warm them on the stovetop, or microwave for 30–60 seconds. You’ll want to add a splash of milk before heating. And obviously, wait to add the toppings until after heated.
Try stirring in some vegan yogurt — it gives these oats that rich, carrot cake–like texture.
More Overnight Oat Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Carrot Cake Overnight Oats
Ingredients
- ½ cup quick oats
- ½ cup non-dairy milk
- ¼ cup freshly grated carrots
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- non-dairy yogurt, for topping
- chopped walnuts, for topping
Instructions
- Combine the ingredients: Add the quick oats, grated carrots, non-dairy milk, maple syrup, vanilla extract, cinnamon, and nutmeg to a jar or bowl.
- Stir well: Mix until everything is fully combined.
- Chill: Cover and refrigerate overnight (or for at least 4 hours)
- Serve: In the morning, give it a stir, add your toppings, and enjoy!
Equipment
Video
Notes
- Use freshly grated carrots: Don’t use pre-shredded carrots; they’re too dry and won’t give you that soft, moist texture from freshly grated carrots.
- Adjust the consistency: If your oats are too thick in the morning, just add a splash of milk and stir.
- Sweeten to taste: Add more maple syrup if you prefer a sweeter oatmeal.
- Wait to add your toppings: For the best texture, wait to add your topping until just before serving.
- Storage: Store in an airtight container in the fridge for up to 3–4 days
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These carrot cake overnight oats are one of my favorite spring breakfasts! Love how easy they are to prep and the flavors are so good. It tastes like a slice of really yummy carrot cake!