This Carrot Cake Overnight Oats Recipe is the Easiest Way to Start Your Day
These carrot cake overnight oats deliver the comforting flavors of a classic dessert in a nutritious, no-cook breakfast. Packed with fiber, protein, and a creamy yogurt frosting, they’re perfect for meal prep and busy mornings. Enjoy this easy overnight oatmeal with carrot as a fuel-packed, guilt-free treat!
1½teaspoonsground cinnamonplus more for sprinkling
1teaspoongrated orange zest
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonsalt
2cupsunsweetened almond milk or whole milk
2cupsold-fashioned rolled oats
½cupshredded carrot
¼cupraisins
¼cupunsweetened shredded coconut
¼cupchopped pecans or walnutsdivided
⅓cup⅓-less-fat cream cheesesoftened
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).
Notes
Feel free to customize with various dried fruits or additional protein options like collagen powder. Keep in the fridge for up to 4 days!