If you’re anything like me, dessert for breakfast sounds like a dream. Enter carrot cake overnight oats—a nutritious breakfast that tastes just like your favorite slice of spiced carrot cake, but without the fuss of baking. This recipe combines the cozy flavors of cinnamon, nutmeg, and maple syrup with creamy oats and a touch of vanilla. And the best part? It’s all ready for you in the morning, with zero extra work. Just grab a spoon, add your favorite toppings, and you’re set.

This recipe is perfect for busy mornings when you still want something filling and packed with flavor. The oats thicken up in the fridge overnight, creating a pudding-like texture that’s satisfying and incredibly easy to enjoy. Plus, it’s a great way to sneak in a bit of extra veggies with the grated carrots, and you won’t even taste them (trust me, it just adds to the cake-like vibe).

Let me take you through how to whip up these delicious carrot cake overnight oats, along with some tips for variations and serving ideas!

The inspiration behind these carrot cake oats 🥕

I remember the first time I tried overnight oats—it was a revelation. I couldn’t believe something so simple could be so delicious. Then I started experimenting, adding different flavors, fruits, and spices. One morning, after staring at a half-eaten carrot in my fridge, I wondered if I could recreate my favorite carrot cake flavors in oat form. After a bit of tweaking, I landed on this recipe, and now it’s one of my go-to breakfasts. The warm spices and subtle sweetness make it feel like a treat, while the oats, chia seeds, and plant-based yogurt or cream cheese give it enough protein and fiber to keep me full until lunch.

What makes carrot cake oats so special?

Carrot cake is traditionally a rich, spiced dessert with a moist crumb and creamy frosting—classic comfort food. Transforming these flavors into a healthy breakfast means you get all the comfort without the sugar crash. The oats absorb the flavors overnight, so each spoonful tastes like carrot cake, while the chia seeds help thicken the mixture and add a delightful texture. The result? A creamy, pudding-like breakfast that’s subtly sweet, warmly spiced, and super satisfying.

Let’s talk ingredients: the essentials and the swaps

Here’s what you’ll need to make this carrot cake-inspired breakfast, plus some tips for substitutions:

Rolled oats: These are the base of our overnight oats, giving a hearty texture and a good dose of fiber. If you prefer a softer texture, you can use quick oats, but avoid steel-cut oats as they don’t soften as well in cold preparations.
Chia seeds: Not only do chia seeds add omega-3s and fiber, but they also help thicken the oats to a pudding-like consistency. If you’re out of chia seeds, flaxseeds are a good substitute.
Ground cinnamon and nutmeg: These spices give the oats that classic carrot cake warmth. Feel free to adjust to taste or even add a dash of ginger if you want a bit more spice.
Salt: Just a pinch helps to bring out the sweetness in the oats and enhances the overall flavor. Don’t skip it, even though it’s a tiny amount!
Oat milk: Creamy and subtly sweet, oat milk is a great dairy-free option that complements the oats. You could also use almond, soy, or coconut milk depending on your preference.
Maple syrup: This natural sweetener adds just the right amount of sweetness without overpowering the other flavors. Honey or agave syrup work well as alternatives.
Vegan cream cheese or plain vegan yogurt: This ingredient adds a slight tang and creaminess, echoing the cream cheese frosting that’s usually found on carrot cake. If you don’t have cream cheese, plain vegan yogurt works beautifully too.
Vanilla bean paste or extract: Vanilla enhances the dessert-like flavor of these oats, making them taste like a true treat.
Grated carrots: Freshly grated carrots add texture, color, and a hint of sweetness. Just be sure to grate them finely so they blend well into the oats.

Essential kitchen tools

You don’t need much to make these oats, which is part of their charm! Here’s what I recommend:

Mixing bowl: A medium-sized bowl is perfect for combining all the ingredients before transferring them to jars.
Whisk or fork: Use this to mix everything evenly. I like using a small whisk to break up any clumps, especially with the cream cheese or yogurt.
Grater: A fine grater works best for the carrots. You want tiny shreds that blend smoothly into the oats.
Mason jars or sealable containers: For storing your oats overnight. Mason jars are ideal because they’re easy to store in the fridge and look cute for serving!

Step-by-step: putting it all together

Start with the dry ingredients: In a mixing bowl, whisk together the rolled oats, chia seeds, ground cinnamon, nutmeg, and a pinch of salt. This ensures the spices and chia seeds are evenly distributed.
Add the liquids and extras: Pour in the oat milk, maple syrup, vanilla, and vegan cream cheese (or yogurt). Mix everything well. If you’re using cream cheese, try to break up any clumps so it blends smoothly. The mixture will be quite liquid at this point, but don’t worry—the chia seeds and oats will absorb most of the liquid overnight.
Fold in the grated carrots: Finally, add the grated carrots and give everything a good stir. The carrots add color and texture, and they’ll soften nicely in the fridge.
Transfer to jars and refrigerate: Pour the oat mixture into two jars or containers, then seal them tightly. Place in the fridge for at least 4 hours, but ideally overnight. This gives the oats time to absorb the liquid and the flavors to meld.
Top and enjoy: In the morning, give the oats a good stir. Top with a dollop of plant-based yogurt, a sprinkle of shredded carrots, or a handful of chopped pecans if you like. Serve chilled and enjoy!

Customizing your carrot cake oats

There are so many ways to make these oats your own! Here are a few variations I’ve tried and loved:

Make it gluten-free: Ensure your oats are certified gluten-free if needed. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
Add extra protein: Mix in a scoop of your favorite protein powder, or use a higher-protein plant milk, like soy or pea milk.
Go nutty: Add a tablespoon of almond or peanut butter to the mixture before refrigerating for a creamy, nutty twist.
Seasonal spin: Try adding a pinch of ground ginger or cardamom in the fall, or some lemon zest in the spring for a brighter flavor.
Switch up the milk: Coconut milk makes for extra creamy oats with a hint of tropical flavor. Almond or cashew milk works well too.
Add dried fruits: A tablespoon of raisins or chopped dates mixed in before refrigerating will add a natural sweetness and extra texture.

Serving and presentation ideas

For a beautiful presentation, serve these oats in a clear glass jar or bowl to show off the layers. Top with a swirl of plant-based yogurt and a few shredded carrots for a pop of color. A sprinkle of chopped pecans or walnuts adds crunch and makes the oats look even more like a slice of carrot cake. If you’re hosting brunch, serve these in small jars with little spoons for a charming, ready-to-eat dish!

Suggested beverages

Pair these carrot cake overnight oats with a hot chai latte for a cozy, spiced morning treat. The warmth of the chai spices will complement the cinnamon and nutmeg in the oats. For a refreshing option, a glass of iced green tea or cold brew coffee works wonderfully, balancing the oats’ natural sweetness with a slight bitterness. If you’re in the mood for something creamy, a golden milk latte (turmeric latte) would be delicious as well!

Storage and reheating tips

These overnight oats will keep well in the fridge for up to 3 days, making them perfect for meal prep. If they thicken too much in the fridge, just stir in a splash of oat milk before eating. Since they’re meant to be enjoyed cold, no reheating is necessary—just grab a jar and go!

Adjusting the recipe for different servings

This recipe makes two servings, but you can easily double or halve it based on your needs. If you’re making a large batch for the week, just multiply the ingredients accordingly. One thing to note: chia seeds absorb a lot of liquid, so if you’re scaling up, be sure to add a little extra milk to keep the texture creamy.

Troubleshooting tips

Too thick in the morning? Stir in a bit more milk until you reach your desired consistency.
Forgot the salt? No worries, just sprinkle a tiny pinch on top before serving—it makes a difference!
Cream cheese clumps: If the cream cheese doesn’t mix well, try whisking it with a bit of milk before adding it to the oats.

Give it a try!

I hope you’ll give these carrot cake overnight oats a try and make them your own. They’re the perfect way to enjoy a wholesome, dessert-inspired breakfast with minimal effort. Adjust the spices, play with toppings, and enjoy a little slice of “carrot cake” every morning!

FAQ

Q: Can I use steel-cut oats instead of rolled oats?
A: I wouldn’t recommend it for this recipe. Steel-cut oats won’t soften as much in the fridge, resulting in a much chewier texture.

Q: Can I make this recipe sugar-free?
A: Absolutely! You can skip the maple syrup or use a sugar-free alternative like stevia or monk fruit sweetener.

Q: How long do these overnight oats last in the fridge?
A: They stay fresh for up to 3 days. Just make sure to keep them in a sealed container.

Q: What other toppings go well with carrot cake oats?
A: Chopped nuts, a sprinkle of cinnamon, or even a drizzle of almond butter are all great options.

Q: Can I warm up these overnight oats?
A: Yes, you can! Just microwave for 30-60 seconds, adding a splash of milk if needed, to make them warm and cozy.

Carrot Cake Overnight Oats Recipe