Carrot Cake Overnight Oats (Printable)
Wholesome overnight oats featuring tender oats, grated carrot, cinnamon, nuts, and raisins for a satisfying breakfast.
# What You'll Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or plant-based yogurt)
04 - 2 tbsp chia seeds
05 - 2 tbsp maple syrup or honey
→ Mix-ins
06 - 1/2 cup finely grated carrot
07 - 1/4 cup chopped walnuts or pecans
08 - 1/4 cup raisins
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp ground ginger
11 - 1/8 tsp ground nutmeg
12 - Pinch of salt
→ Optional Toppings
13 - 2 tbsp cream cheese, softened
14 - 2 tsp maple syrup
15 - Additional nuts, carrots, or coconut flakes
# How to Prepare:
01 - In a medium bowl or large jar, combine rolled oats, milk, Greek yogurt, chia seeds, and maple syrup. Stir well until fully integrated.
02 - Add grated carrot, walnuts or pecans, raisins, cinnamon, ginger, nutmeg, and salt. Mix until thoroughly combined and evenly distributed.
03 - Cover and refrigerate overnight (or at least 6-8 hours) to allow the oats and chia to absorb the liquid and flavors completely.
04 - Before serving, prepare the optional frosting by combining softened cream cheese and maple syrup in a small bowl; whisk until smooth and creamy.
05 - Stir the oats in the morning. Divide between two bowls or jars. Top with cream cheese mixture, extra nuts, grated carrot, or coconut flakes as desired.
# Expert Advice:
01 -
- Like having dessert for breakfast but with enough protein and fiber to power you through until lunch
- The overnight magic means you're five minutes away from eating when you stumble into the kitchen
02 -
- The texture continues to evolve—overnight is ideal, but these keep beautifully for up to three days in the fridge
- If your mixture seems too thick in the morning, splash in a tablespoon of milk and stir to loosen it up
03 -
- Toast your nuts beforehand in a dry skillet over medium heat for 2-3 minutes until fragrant—it's a tiny step that makes a massive difference
- Let the cream cheese come to room temperature before mixing the frosting to avoid those stubborn little lumps that refuse to blend