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Carrot Cake Overnight Oats

Name: Carrot Cake Overnight Oats
Prep time: 5 min
Total time: 125 min
Ingredients: ½ cup shredded carrots (, shredded thinly); ½ cup rolled oats (, gluten-free if needed (see note)); ¼ cup plain dairy free yogurt (, see note); 1 tablespoon chia seeds (, can omit if you don’t like them); 1-2 tablespoons sweetener of choice (, I used maple syrup (optional for added sweetness)); 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1/8 - ¼ teaspoon ground ginger; Pinch of salt; ½ - ¾ cup dairy free milk of choice (, depending on how thick you like them (the creamier the milk the richer the flavor will be)); Shredded carrots; Coconut flakes; Chopped nuts

By Sophia DeSantis, Reviewed by Anjali Shah on July 11, 2025

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These healthy Carrot Cake Overnight Oats are the perfect grab-n-go breakfast for busy mornings! I prepare them the night before in just 5 minutes by mixing a few spices and dairy-free products together with shredded carrots, oats, and chia seeds to create the most amazing carrot cake flavor.

Three jars with a carrot oat mixture and spoons sitting on a grey towel on a blue wooden surface next to whole carrots

I came up with this recipe because I’m always looking for easy grab-n-go breakfasts, and my boys are obsessed with the carrot cake energy balls I make. They disappear the second I set them out. So I figured, why not take those same cozy flavors and turn them into another overnight oats recipe we can enjoy first thing in the morning?

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Oat Breakfast Recipes!

📋 Recipe Card

The combination of shredded carrot, oats, warm spices, and creamy yogurt became an instant family favorite. My oldest son requests them just as often as his beloved healthy apple and carrot muffins, which means, I’ve definitely succeeded. Ha!

👩🏽‍🍳 Why I Love This Recipe

What I love most about these overnight oats is how something so simple turns into such a yummy little treat without me doing much at all. Mornings around here are pure chaos with three boys running around, so having breakfast already waiting in the fridge is a total lifesaver. The carrots make it naturally sweet, so I don’t even need to add much maple syrup, which I’m all about as a health coach. The texture comes out super creamy, and all I really do is toss everything in a bowl, scoop it into jars, and let the fridge do the rest.

This recipe takes just 5 minutes and works effortlessly for me without any cooking or using loads of dishes. The chia seeds and oats absorb the liquid from the shredded carrot, dairy-free milk, and yogurt overnight, creating that perfect pudding-like consistency similar to cake. And the cinnamon, vanilla, and ginger work their aromatic wonders to produce that authentic carrot cake aroma. You can use any dairy-free milk for this recipe, but I’ve found that using cashew milk creates the richest flavor. I sometimes swap the yogurt for coconut cream and use coconut milk to mix up the flavors!

My overnight carrot cake oats checks every box for nutrition, flavor, and simplicity. Plus, these oats provide complex carbohydrates, plant-based protein, and vegetables in one jar. My vegan newbie friend even grabbed one from the fridge the other day. Needless to say, she was amazed with the carrot cake taste, so naturally, I shared the recipe with her, and I am so excited to share it with you too!

🥘 Ingredients

And while this recipe for carrot cake overnight oats tastes like a dessert, it’s actually made from all whole food plant based ingredients making it a healthy choice. Here is what I used:

Carrots: I usually grate fresh carrots with a box grater, but if I’m short on time, the pre-shredded kind from the store works just fine. Just make sure they’re not too thick so they blend in well.

Rolled oats: I always check that my oats are labeled gluten-free since not all are certified. Steel cut oats can be used, but they take way longer to soften, so I stick with rolled oats for quick results.

Dairy-free yogurt: I like using plain plant-based yogurt, and Greek-style ones give the creamiest texture. If you’re not dairy-free, any regular yogurt will work too.

Chia seeds: These little seeds help thicken the oats and give a nutritional boost. If you’re not a fan of the texture, you can leave them out and it’ll still turn out tasty.

Sweetener: I usually go with maple syrup, but honey, agave, or anything you like will work. It’s totally optional, especially if you prefer things less sweet.

Vanilla extract: Just a splash of vanilla gives the oats that dessert-like flavor. It makes the whole thing smell so good when you open the jar in the morning.

Dairy-free milk: I’ve tried cashew, almond, oat, and even coconut milk with this recipe. Cashew and coconut make it super rich, and I just adjust the amount depending on how thick I want it.

Seasonings: Cinnamon and ginger bring out that classic carrot cake flavor, and a pinch of salt ties everything together.

🔪 How To Make

It’s so easy to prep overnight oats the night before for a quick grab-and-go breakfast, but you can also enjoy them after just a couple of hours of chill time. Here’s how I make it:

Add the ingredients: I pour the oats, shredded carrots, yogurt, milk, chia seeds, sweetener, vanilla, and spices into a large bowl.

A large white bowl with oats, carrots, spices and yogurt inside next to a smaller bowl with milk

Mix well: Then, I mix everything together with a spoon until it’s all combined and the mixture starts to look thick and creamy. I make sure there are no dry spots left before I scoop it into jars.

A large white bowl with oats mixed with milk and carrots next to a small orange bowl on a blue surface

Transfer the oats: I scoop the mixture into a jar or any airtight container I have on hand. Then I pop it in the fridge to chill until it’s time to eat or overnight if I’m prepping ahead.

Top view of three jars filled with an oats and carrot mixture on a blue wooden surface

Serve and enjoy: In the morning, I give it a quick stir and add my favorite toppings like shredded carrots, nuts, or coconut. Then it’s ready to eat!

Three jars with carrot cake overnight oats on a grey towel on a blue wooden surface

💭 Expert Tips

My #1 Secret Tip for making my carrot cake overnight oats is to use regular rolled oats instead of quick oats. The quick ones get too soft and kind of mushy, but rolled oats hold up better and give you that nice creamy texture by morning.

Other Tips To Keep In Mind:

Give it a good stir before eating: In the morning, I always give the oats a quick stir. It helps redistribute the liquid and makes it nice and creamy.
Carrots: I always shred the carrots really thin so they blend in better. It helps the texture stay soft and smooth.
Sweetener: I usually add a little maple syrup for sweetness, but you can skip it if you want. The carrots already add a bit of natural sweetness on their own.
Milk: I adjust the milk depending on how thick or thin I want the oats. A little less makes it thicker, and more gives it a softer texture.
Mixing tip: Sometimes I skip the bowl and just mix everything right in the jar I’m using. If the jar has a tight lid, I just shake it up and it’s ready to chill.

📖 Variations

I’ve tried so many different variations of these carrot cake overnight oats. These are the ones I come back to the most, so I definitely recommend giving them a try and seeing which one your family loves best.

Walnut Raisin Oats: I mix in chopped walnuts and a small handful of raisins. It adds crunch and that chewy, naturally sweet bite my kids always love.

Coconut Cream: I swap the yogurt for coconut cream and use coconut milk. It turns the oats super rich and creamy with a little coconut flavor that pairs so well with the carrots.

Spiced Apple: I add grated apple along with the carrots and bump up the cinnamon. It’s like apple pie meets carrot cake and always smells amazing by morning.

🍽 Serving Suggestions

My family eats overnight carrot cake oats, not just for breakfast but throughout the day, for a quick boost of energy. On weekends, I like to serve them with some other house favorites.

Pancakes: Saturday mornings require something extra in my house, so my boys usually ask for these fluffy vegan blueberry pancakes. I personally like making my favorite healthy French toast with a drizzle of maple syrup and dairy-free cream.

Smoothies: I love smoothies, so naturally, I like to sneak more veggies into my family’s diet with a broccoli smoothie or try something more vibrant with a dragon fruit smoothie. And smoothies just need a quick blitz in the blender, so it’s quick and easy, just how I like it!

🧊 Storage Directions

Refrigeration: I store the oats in an airtight container in the fridge, and they stay fresh for up to five days.

Freezing: I don’t usually freeze overnight oats because the texture changes, but if I need to, I freeze them in individual jars and let them thaw in the fridge overnight.

❓Recipe FAQs

How finely should I shred the carrots?

I like to shred the carrots as thin as possible. I use the fine side of a box grater, and it makes a big difference. Thinner pieces blend right into the oats and get nice and soft overnight. If they’re too thick, they stay crunchy and my kids notice right away, so I always take the extra minute to grate them fine.

Do I have to use chia seeds?

Not at all. I like using chia seeds because they help make the oats thicker and give it that pudding-like texture. Plus, they add a little boost of fiber and nutrients. But if the texture isn’t your thing or you just don’t have any on hand, you can leave them out and the oats will still turn out great.

Can I eat these oats warm instead of cold?

Yes, absolutely. I usually eat them cold right from the fridge, especially on busy mornings when there’s no time to warm anything up. But if you or your kids prefer a warm breakfast, just pop the jar or bowl in the microwave for about a minute. I give it a good stir halfway through so it heats evenly, and it tastes kind of like warm carrot cake pudding. So comforting and still just as easy.

A spoon coming out of a glass jar sitting on a grey towel with a scoop of carrot cake oats

🥣 More Oat Breakfast Recipes!

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