These Healthy carrot cake overnight oats combine the warm flavors of a classic dessert with the convenience of meal prep. With cozy spices, shredded carrots, and a creamy yogurt frosting layer, each bite feels like a treat—without the guilt. Whether you’re a busy mom, meal prep enthusiast, or simply want to enjoy a nourishing breakfast, this no-cook recipe is perfect for fueling your mornings.
We first fell in love with this recipe while experimenting with ways to make our breakfasts both healthier and hassle-free. The result? A kid-friendly option that tastes indulgent but uses wholesome, everyday ingredients. It quickly became a team favorite for its flexibility and satisfying texture right out of the fridge!
Why You’ll Love This Recipe
- Easy to prep: Just 20 minutes of effort the night before for 4 grab-and-go servings.
- Nutritious: Packed with fiber, protein, healthy fats, and vitamins.
- Customizable: Perfect for meal prep or adapting to suit your dietary preferences.
- No cooking: Great for warm weather or when you don’t feel like turning on the stove.
Recipe Info
- Cuisine: American
- Servings: 4 servings
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 8 hours 20 minutes
Ingredients for Carrot Cake Overnight Oats
Here’s what you’ll need to make these easy and healthy overnight oats. Remember to use fresh, high-quality ingredients for the best results.
- 1 cup plain whole-milk strained (Greek-style) yogurt, divided
- 2 tablespoons smooth natural almond butter
- 2 tablespoons pure maple syrup, divided
- 2 tablespoons chia seeds
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon, plus more for sprinkling
- 1 teaspoon grated orange zest
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups unsweetened almond milk or whole milk
- 2 cups old-fashioned rolled oats
- ½ cup shredded carrot
- ¼ cup raisins
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped pecans or walnuts, divided
- ⅓ cup ⅓-less-fat cream cheese, softened
How to Make Carrot Cake Overnight Oats
Follow these simple steps to whip up the perfect batch of carrot cake overnight oats. Trust us—you’ll be setting your alarm early just to dive into breakfast!
- Mix the base: In a medium bowl, stir together ¼ cup yogurt, almond butter, 1 tablespoon maple syrup, chia seeds, vanilla extract, cinnamon, orange zest, ginger, nutmeg, and salt until smooth.
- Add the liquid: Gradually stir in almond milk (or whole milk) to form a creamy mixture.
- Combine dry ingredients: Fold in rolled oats, shredded carrot, raisins, coconut, and 3 tablespoons of chopped pecans or walnuts.
- Chill: Cover the bowl and refrigerate the oat mixture for at least 8 hours or up to 4 days.
- Make the “frosting”: When ready to serve, blend the remaining ¾ cup yogurt, cream cheese, and 1 tablespoon maple syrup until smooth.
- Assemble: Spoon ½ cup of the oat mixture into each of 4 jars (or bowls). Top with about 2 tablespoons of cream cheese frosting, then repeat the layering once more.
- Finish: Sprinkle the remaining tablespoon of pecans and a dusting of cinnamon on top. Enjoy cold or warm (see tips below).
Tips for Success
Our test kitchen has a few helpful suggestions to make this recipe foolproof:
- For the creamiest oats, use Greek yogurt or a dairy-free alternative such as almond milk yogurt.
- Shred your carrots finely using a box grater or food processor for the best texture.
- If you prefer a warm breakfast, microwave each serving for 1-2 minutes or heat in a small saucepan while stirring gently.
- Feel free to swap raisins for dried cranberries, cherries, or even chopped dates for variety.
Storage Tips & Variations
If you love to plan ahead, these carrot cake oats are perfect for meal prep. Here’s how to store and customize them:
- Refrigeration: Store assembled jars in the fridge for up to 4 days (without the topping, if possible).
- Freezing: You can freeze the oat mixture, but we recommend adding the cream cheese layer fresh for the best consistency.
- Ingredient swaps: Try mulberries or goji berries instead of raisins. Coconut flakes can also be replaced with chopped nuts for extra crunch.
- Adding protein: Mix in collagen powder or a scoop of protein powder to enhance your oats.
Nutrition Facts
Each serving of these carrot cake overnight oats is packed with nutrients to keep you energized:
- Calories: ~320
- Protein: 12g
- Fat: 11g
- Carbohydrates: 40g
- Fiber: 6g
- Sugar: 9g (from natural sources)
Note: Values are estimates and may vary based on ingredient brands and substitutions.
Frequently Asked Questions
Can I make these overnight oats dairy-free?
Yes! Simply replace Greek yogurt and cream cheese with plant-based alternatives like almond milk yogurt and dairy-free cream cheese for a delicious dairy-free version.
Do I have to cook the oats first?
No cooking is required! The oats soften as they soak overnight, giving them a creamy, pudding-like texture.
How can I make this recipe nut-free?
Substitute almond butter with sunflower seed butter and skip the nuts in the topping. It’s that easy!
Can I use quick oats instead of rolled oats?
We recommend sticking with rolled oats for the best texture, but quick oats can work in a pinch. Just note that they may turn a bit mushy.
Let’s Get Cooking!
We hope you’re as excited about these carrot cake overnight oats as we are! They’re the ultimate combination of indulgence and nutrition, perfect for meal prep or a busy weekday breakfast. We’d love to see your results—tag us on Instagram @SimplyNourishedLife and share your creations!
Looking for more wholesome recipes to kickstart your mornings? Check out our Pumpkin Spice Overnight Oats or Berry Chia Pudding. Let’s keep nourishing together!
This Carrot Cake Overnight Oats Recipe is the Easiest Way to Start Your Day
Ingredients
- 1 cup plain whole-milk strained (Greek-style) yogurt divided
- 2 tablespoons smooth natural almond butter
- 2 tablespoons pure maple syrup divided
- 2 tablespoons chia seeds
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon plus more for sprinkling
- 1 teaspoon grated orange zest
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups unsweetened almond milk or whole milk
- 2 cups old-fashioned rolled oats
- ½ cup shredded carrot
- ¼ cup raisins
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped pecans or walnuts divided
- ⅓ cup ⅓-less-fat cream cheese softened
Instructions
- Mix the base: In a medium bowl, stir together ¼ cup yogurt, almond butter, 1 tablespoon maple syrup, chia seeds, vanilla extract, cinnamon, orange zest, ginger, nutmeg, and salt until smooth.
- Add the liquid: Gradually stir in almond milk (or whole milk) to form a creamy mixture.
- Combine dry ingredients: Fold in rolled oats, shredded carrot, raisins, coconut, and 3 tablespoons of chopped pecans or walnuts.
- Chill: Cover the bowl and refrigerate the oat mixture for at least 8 hours or up to 4 days.
- Make the ‘frosting’: When ready to serve, blend the remaining ¾ cup yogurt, cream cheese, and 1 tablespoon maple syrup until smooth.
- Assemble: Spoon ½ cup of the oat mixture into each of 4 jars (or bowls). Top with about 2 tablespoons of cream cheese frosting, then repeat the layering once more.
- Finish: Sprinkle the remaining tablespoon of pecans and a dusting of cinnamon on top. Enjoy cold or warm (see tips below).