Carrot Cake Overnight Oats (Printable Version)

Creamy oats soaked overnight with grated carrot, warm spices, raisins, and nuts for a cake‑inspired breakfast.

# Ingredient List:

01 - 1 cup rolled oats

02 - 1 cup milk (dairy or plant-based)

03 - 1/2 cup plain Greek yogurt or dairy-free alternative

04 - 1 medium carrot, finely grated (about 1/2 cup)

05 - 2 tablespoons maple syrup or honey

06 - 1/2 teaspoon ground cinnamon

07 - 1/8 teaspoon ground nutmeg

08 - 1/2 teaspoon vanilla extract

09 - Pinch of salt

10 - 2 tablespoons raisins

11 - 2 tablespoons chopped walnuts or pecans

12 - 2 tablespoons unsweetened shredded coconut (optional)

01 - In a medium mixing bowl or mason jar, combine rolled oats, milk, Greek yogurt, and grated carrot until fully incorporated.

02 - Mix in maple syrup or honey, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir thoroughly to integrate all ingredients.

03 - Fold in raisins, chopped walnuts or pecans, and unsweetened shredded coconut if desired for additional texture.

04 - Cover the container and refrigerate for at least 6 to 8 hours or overnight until the oats are tender.

05 - In the morning, stir the oats well and add a splash of milk if a looser consistency is preferred.

06 - Serve chilled, optionally topping with additional nuts, coconut, or a drizzle of maple syrup to finish.

01 -

It tastes like carrot cake but fits right into your weekday routine without guilt.
The texture is creamy and satisfying, and everything happens while you sleep, so mornings are suddenly effortless.

02 -

I once skipped the pinch of salt thinking it didn&apost matter—trust me it makes all the flavors pop.
Adding the carrots last can lead to uneven mixing and dry sections so always start with them early.

03 -

Toast the nuts for a richer deeper flavor—it takes two minutes and lifts every bite.
Chill overnight as long as you can; less than six hours leaves the oats a bit chewy so patience is worth it.