A delicious, healthy breakfast is the one crucial thing to check off in the morning. Start the day right with these easy carrot cake overnight oats which are full of fiber, vegetables, and are completely free from refined sugars. These overnight oats are made with grated carrots, coconut shreds, walnuts, rolled oats, and cinnamon powder all soaked in almond milk.
This is a recipe for my gluten-free friends who haven’t been able to enjoy traditional carrot cake that uses flour. It is also dairy-free and vegan-friendly, hooray! Breakfast meal-prep just got so much better.
I usually make this the night before in mason jars and place them in the fridge overnight. The next morning when I wake up, I usually thank myself for having the foresight to do that.
It actually doesn’t take that long to make these easy carrot cake overnight oats – it just takes 5 minutes to put everything together. The longest part is probably waiting at least 6 hours before enjoying it (and it’s so worth it, because each bite bursts with rich flavors of carrot cake and warming spices).
When they are ready, the oats would have soaked up all the flavors and become mushy and creamy. It’s just like having carrot cake for breakfast, minus the hassle of baking the ingredients correctly and having a whole load of pans and mixers to clean up afterward. Honestly, what could be easier?
This recipe has all my expert tips and tricks to whip up this carrot cake oatmeal plus topping suggestions to make this recipe even tastier. Read on!
Recipe Ingredients
This recipe makes 2 servings of carrot cake overnight oats. The ingredients include:
- Carrot – The protagonist of this recipe is 1 large carrot. Peel and shred the carrot on a cheese grater or a mandoline until fine and small.
- Coconut flakes – Shredded or flaked coconut doesn’t appear in most carrot cake recipes, and I wonder why not when it’s so tasty. Measure 3 tablespoons of shredded coconut.
- Rolled oats – Use 1 cup of regular or gluten-free rolled oats. Steel-cut oats or quick oats work great, too.
- Almond milk – The rolled oats will be soaked in 1 ⅓ cup of almond milk which is a nutritious plant-based, dairy-free milk. Double down on the oats by using oat milk. Some recipes use coconut milk, too. It’s all a matter of preference.
- Pecans or walnuts – Just like normal carrot cake, there has to be some crunch in this recipe. Chop 2 tablespoons of toasted pecans or walnuts.
- Raisins – Sultanas, red raisins, or black raisins – whichever you choose, it’s bound to be sweet and juicy. We only need 2 tablespoons of raisins.
- Pure vanilla extract, cinnamon, and sea salt – Measure 1 teaspoon of cinnamon and vanilla for flavoring. We also need a pinch of sea salt to balance out the sweetness and enhance the flavors of the carrot cake.
- Maple syrup – Sweeten the oats with 1 tablespoon of maple syrup. If possible, go for pure maple syrup that does not have any sugar added.
Step-by-Step Instructions
Step One: Combine all the ingredients in a glass mason jar, bowl, or container that can be sealed (with a lid or plastic wrap).
Step Two: Stir well to combine. Let the mason jar chill in the refrigerator for at least 6 hours to overnight.
Step Three: After taking the overnight oats out of the fridge, give them one final stir to ensure all that chewy, crunchy, mushy goodness is well-combined and you’ve got all those great textures in each bite.
Step Four: Add a bit more milk before serving if the oats seem a bit dry. Serve hot or cold.
Toppings
These carrot cake overnight oats are deliciously packed with flavor and healthy ingredients, but if you want to take it over the top, then try some of these optional add-ins.
To give your carrot cake oatmeal a nutrition boost:
- Chia seeds – This superfood is amazing for its antioxidant properties and they are high in fiber. If using chia seeds, add a touch more milk as chia seeds are very absorbent.
- Ground flax – Having digestion issues? Fiber-rich ground flaxseeds coupled with rolled oats will certainly help with your digestion. Flaxseeds are also high in Omega-3 fatty acids that keep you healthy.
- Protein powder – Stir some protein powder into your oatmeal and it’ll keep you full for hours.
Add some fun to the taste of your carrot cake oatmeal:
- Cream cheese frosting – Just like real carrot cake with cream cheese frosting, you can scoop a teaspoon of cream cheese onto your overnight oats just before serving.
- Sliced banana – Just when you thought this recipe could not get healthier, it can! Slice a banana and watch your carrot cake oatmeal turn a tad sweeter.
- Nut butter – Add to the nutty goodness of walnuts and pecans by dolloping your favorite nut butter on top and stir. To melt it, simply pop it in the microwave for half a minute.
Expert Tips & Tricks
- I recommend splitting the ingredients evenly into mason jars and mixing so that they’re ready to go in the morning. I happily welcome any solution that reduces the number of dishes I have to clean up.
- Soak your oats for at least 6 hours for the best texture and flavor. You want to give the overnight oats enough time to absorb the liquid and soften the oats. If you don’t wait long enough, they will be tough and chewy.
- Eat your overnight carrot cake oatmeal hot or cold. Everyone has a preference. I like to warm mine up in the microwave for about 45 seconds to one minute before eating.
- If too much of the milk has been absorbed when you go to eat your oatmeal, just add an extra splash or two to turn it liquidy again.
I hope you enjoyed this carrot cake overnight oats recipe! If you did make it, let me know how it went for you and don’t forget to tag me. I’m on Instagram @cookingwithcassandra.
Carrot Cake Overnight Oats Recipe
Ingredients
- 1 cup rolled oats regular or gluten free
- 3 tablespoons coconut shredded or flaked
- 1 large carrot peeled and shredded on a cheese grater
- 1 ⅓ cup almond milk
- 2 tablespoons chopped pecans or walnuts
- 2 tablespoons raisins
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch sea salt
- 1 tablespoon maple
Instructions
- Combine all ingredients in a glass mason jar, bowl or container that can be sealed (with a lid or plastic wrap).
- Stir well to combine.
- Let chill in the refrigerator for at least 6 hours to overnight.
- After taking them out of the fridge give your overnight oats one final stir to ensure all that chewy, crunchy, mushy goodness is well-combined and you’ve got all those great textures in each bite.
- Add a bit more milk before serving if the oats seem a bit dry.
- Eat hot or cold.
