Carrot cake overnight oats are an easy, make-ahead breakfast with cozy spices, creamy texture, and simple ingredients that keep mornings stress-free and satisfying.
For more overnight oats recipes, try our Greek yogurt overnight oats, banana overnight oats, blueberry overnight oats, and strawberry overnight oats.
Why you’ll love our carrot cake overnight oats!
Carrot cake overnight oats are the kind of easy overnight oats recipe that tastes like cake but works as a proper, nourishing breakfast 🥕. Just stir everything in one bowl, leave it overnight, and wake up to something creamy, spiced, and ready to eat. No cooking, no fuss.
Louise and I love how cozy and satisfying this one is. The sweet carrots and warm spices give it that classic carrot cake flavor, which feels a little special—perfect around Easter or on colder mornings. Our tip? Warm it for 20 seconds before eating. It makes the spices bloom and the whole thing tastes even better.
It’s also a fiber-rich, protein-packed breakfast with oats, yogurt, and nuts to keep you going ☀️.
Grab it straight from the fridge, give it a stir, and enjoy a feel-good, make-ahead breakfast that fits right into everyday life 🥣.
P.S. Love carrot cake flavors? Try our oil-free carrot cake muffins, one-bowl Greek yogurt carrot cake, easy vegan carrot cake, and Italian carrot cake.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Rolled oats: the base that softens overnight and gives a creamy bite. Use quick oats for softer texture or gluten-free oats if needed.
- Greek yogurt: adds creaminess and makes these naturally high protein overnight oats. Substitute low-fat Greek yogurt or Skyr for even more protein, or use a plant-based yogurt.
- Milk: loosens the mixture and helps the oats soften. Any milk works for this no cook breakfast recipe, including almond, oat, or soy.
- Carrots: finely grated for sweetness and that classic carrot cake feel. Swap with grated zucchini or apple for a different twist.
- Maple syrup or honey: adds gentle sweetness. Use mashed banana, date syrup, or skip if you prefer less sweet.
- Vanilla extract: rounds out the flavors. Optional, but a small splash makes a difference.
- Cinnamon: the main warm spice for that carrot cake flavor. Pumpkin spice works well too.
- Ground ginger: adds a little warmth. You can skip or use a pinch of allspice.
- Nutmeg: just a touch for depth. Cloves can be used very sparingly instead.
- Raisins: optional bursts of sweetness. Swap with chopped dates, dried cranberries, or leave out.
- Walnuts or pecans: for crunch and richness. Try almonds, pistachios, seeds, or skip for a smoother quick healthy breakfast.
How to Make Carrot Cake Overnight Oats
Step 1. Mix the wet ingredients
In a large bowl, add the Greek yogurt, milk, maple syrup, vanilla extract, cinnamon, ginger, and nutmeg.
Whisk until smooth and creamy. The mixture should turn light brown from the cinnamon and spices. This is where the carrot cake flavor starts to build.
Step 2. Add the carrots and oats
Stir in the finely grated carrots and raisins. Make sure they are well coated in the liquid.
Add the rolled oats and mix until every oat is covered. Take a moment here—this helps the oats soften evenly as they rest.
Step 3. Rest overnight
Cover the bowl or transfer the mixture into jars.
Place in the fridge for at least 6 hours, or overnight. This is what makes it such a great make ahead breakfast idea—you do the work once, and breakfast is ready when you wake up.
Step 4. Stir and enjoy
In the morning, give the oats a good stir.
If they feel too thick, add a small splash of milk to loosen them. Enjoy cold, or warm for a few seconds in the microwave to make it softer and bring out the warm spice flavors.
Top with walnuts, a drizzle of maple syrup, and a sprinkle of cinnamon if you like.
Tips
- Grate the carrots finely: this helps them soften overnight and blend smoothly into the oats.
- Stir well before chilling: make sure every oat is coated so the texture turns creamy, not dry.
- Adjust the thickness in the morning: add a splash of milk if it feels too thick after resting.
- Warm it briefly if you like: 20–30 seconds in the microwave makes the spices more fragrant.
- Taste before serving: a small drizzle of maple syrup can bring everything together if needed.
- Use good cinnamon: since it’s a key flavor, fresh, fragrant cinnamon makes a big difference.
- Add crunch just before eating: nuts stay crisp and give better texture this way.
- Make it your own: swap raisins, nuts, or spices based on what you already have at home.
Frequently Asked Questions
Yes. You can replace the yogurt with more milk or use a plant-based yogurt. The oats will be a bit less creamy but still delicious.
You can. Quick oats will give a softer, more pudding-like texture, while rolled oats keep a bit more bite.
Yes, they’re perfect for a few days ahead. This is one of those reliable meal prep breakfast oats you can make once and enjoy all week.
Of course. They add sweetness, but you can leave them out or swap with chopped dates or dried cranberries.
Yes. Use your favorite plant-based yogurt and milk. It still works well as a quick healthy breakfast.
Store in an airtight container in the fridge for up to 3–4 days. Give it a stir before serving and add a splash of milk if needed.
Yes. A quick 20–30 seconds in the microwave softens the texture and brings out the spice flavor.
It’s not ideal. The texture can become watery after thawing, so fridge storage is best.
More Make-Ahead Breakfasts with Greek yogurt
- Greek yogurt parfait
- Almond flour blueberry muffins
- Banana baked oatmeal cups
- Banana chocolate chip muffins
- Apple cinnamon overnight oats
- Banana baked oatmeal
- Baked oatmeal cups with Greek yogurt
- Blueberry baked oatmeal
- Healthy Banana nut muffins
For even more ideas, browse our Greek yogurt recipe round-up or our best healthy make-ahead breakfasts compilation.
If you try this Carrot Cake Overnight Oats Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Carrot Cake Overnight Oats
Ingredients
- 1 cup rolled oats
- 1 cup Greek yogurt
- 1 cup milk dairy or non-dairy
- ½ cup carrots finely grated
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 tablespoons raisins optional, for sweetness
- 2 tablespoons walnuts or pecans – chopped, for texture
Instructions
- Mix the wet ingredients: In a large bowl, add 1 cup Greek yogurt, 1 cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg.Whisk until smooth and creamy. The mixture should look light brown.
- Add carrots and oats: Stir in ½ cup carrots and 2 tablespoons raisins. Add 1 cup rolled oats and mix well so everything is fully coated.
- Chill overnight: Cover the bowl or put the mixture into jars.Place in the fridge for at least 6 hours, or overnight, so the oats soften.
- Stir and serve: In the morning, stir the oats.If too thick, add a splash of milk.Enjoy cold, or warm briefly in the microwave.Optional toppings: 2 tablespoons walnuts (chopped), maple syrup, and a sprinkle of cinnamon.
Notes
- Rolled oats → Quick oats (softer texture) or gluten-free oats
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plant-based yogurt
- Milk → Any milk (almond, oat, soy, etc.)
- Carrots → Grated zucchini or apple
- Maple syrup or honey → Mashed banana, date syrup, or skip
- Vanilla extract → Optional (can skip)
- Cinnamon → Pumpkin spice
- Ground ginger → Pinch of allspice or skip
- Nutmeg → Very small pinch of cloves
- Raisins → Chopped dates, dried cranberries, or skip
- Walnuts or pecans → Almonds, pistachios, seeds, or skip
- Finely grate carrots → softer, smoother oats
- Stir well before chilling → no dry oats
- Adjust thickness → add milk if too thick
- Warm briefly → 20–30 sec boosts flavor
- Taste before serving → add maple if needed
- Use good cinnamon → big flavor difference
- Add crunch last → keeps nuts crispy
- Make it your own → swap what you have
- Store in fridge → keeps well for 3–4 days
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
As a carrot cake lover, I was excited to try this recipe. These oats are so delicious, filling, and easy to make. I’ve made them twice in one week! The spices are spot on. Thank you, yet again, for a terrific recipe!
I loved this recipe and will try the next one Creamy Peanut Butter Overnight Oats which I imagine delicious as well.
Thank you so much for sharing your recipes. God bless you and your wife ❤️
I’m so happy to hear, Maria, thank YOU for being here. If you like the carrot cake oats, you will love the peanut butter version, I promised 🙂
All the best from Italy,
Louise
Could you kindly indicate which ingredients you used in the calculation of the nutritional information in each recipe?
There are so many variables noted such as types of yogurt + milk, as well as the % of fat in them.
I always assume that the optional ingredients are not included.
This would make it much easier to modify the recipe to meet specific dietary limitations. As it stands now, I have to recalculate the nutritional information of the entire recipe!
Hi Michele,
Thanks you for your valuable feedback.
For this recipe, the estimated nutrition is calculated using the exact ingredient list in the recipe card (but using a generic calculator), specifically:
plain Greek yogurt 2% fat
standard milk (we use a generic value, not a specific brand)
maple syrup
oats, carrots, spices
raisins and walnuts are included
Optional swaps or variations (like different yogurt fat %, plant-based milks, or skipping/adding ingredients, different brands) are not included in the calculation, which is why the numbers can vary in practice.
I hope this helps. Kindest,
Louise
I tried it and the reviews we’re Mixed: you love it or you hate it. I loved it and I will make it again! I added 2 teaspoons of linseed to the recipe.
Thank you for the honest review, Michael!
I’m very glad that you enjoyed the flavors.
All the best from sunny Italy,
Louise