Carrot Cake Overnight Oats are a delicious, healthy breakfast option that turns the flavors of carrot cake into a breakfast treat. Don’t you want the flavors of cake for breakfast?
For years, I wouldn’t even entertain the idea of carrot cake. Because it was a cake. Made with carrots. (Side note: I felt the same way about zucchini bread) And then I had carrot cake and realized I had spent way too many years missing out. It tastes like fluffy heaven with sweetened cream cheese. Drool…
Overnight oats are such a great breakfast option. It takes maybe 5 minutes to mix them up and then the fridge does the work overnight while you’re sleeping. Pull out the jar, stir and breakfast is ready to eat! And when you add in the flavors of carrot cake, who doesn’t want to have that for breakfast?
What are overnight oats?
Basically, overnight oats are old-fashioned rolled oats that has soaked in a liquid overnight to soften. Oats can be soaked in milk, dairy-free milk or water, depending on your mix-ins. And there’s where the possibilities are endless. Overnight oats can be sweet or savory and you can add just about anything to them.
🥘 Ingredients for this recipe
- Old Fashioned Rolled Oats – not quick cooking, those will turn to mush before you get a chance to eat them
- Milk – almond and oat milk is my go-to, but you can use soy, hemp, coconut or dairy milk. (Coconut milk would probably be delicious in this recipe!)
- Shredded Carrots – Either shred carrots on a grater or purchase the pre-shredded carrots from the produce section
- Maple Syrup – Grade A Pure Maple Syrup is what I keep on hand, but any syrup (or sweetener will do) See substitutions for alternate sweetener ideas.
- Cinnamon and Cardamom – these spices really up the carrot cake flavor in these overnight oats
- Dairy-Free Cream Cheese – Kite Hill is the brand I use. Any cream cheese, dairy-free or not, will work.
- Chopped Pecans – have you ever had a carrot cake topped with chopped pecans? It’s delicious. Add these in for some extra crunch.
🔪Instructions for this recipe
- Layer oats, carrots, sweetener, spices, cream cheese and pecans into a mason jar or other container with a lid. Pour milk on top. Stir or shake until combined.
- Refrigerate overnight or for at least 8 hours.
- Stir and enjoy! Optionally, warm up for 1 minute before eating.
FAQ’s for overnight oats
- Do you eat overnight oats cold? Yes, you can!
- Can you heat up overnight oats? Absolutely, just remember to remove the ring and lid if you stored them in a mason jar. Heat them in the microwave for a minute.
- How long will overnight oats last in the fridge? No more than 4 days, but as the oats soak they will get progressively soggier, so keep this in mind. I make 2 days worth at a time.
- Can overnight oats be made with water? Yes, although I wouldn’t suggest it. The oats will be really bland.
- How do you make overnight oats sugar free or gluten free? This version uses maple syrup as a sweetener. You can replace that with stevia, honey, or your choice of sweetener. To make overnight oats gluten free, make sure you purchase gluten free oats.
- Are overnight oats healthy? Yes. Oats are high in a type of fiber that lowers cholesterol levels and they have a decent amount of protein and iron. However, adding things like chocolate, whole milk, or lots of sugar will rack up the calories and sugar content in the oats.
- Do you have to make overnight oats in a glass jar? No, it just looks prettier. You just need a container with a lid.
- Milk: dairy milk or non-dairy milk (almond, cashew, oat, coconut, etc.) can be used in this recipe
- Spices: omit cardamom or replace it with nutmeg or allspice
- Cream Cheese: dairy or dairy-free options both work here. Cream cheese can also be omitted if you don’t have any on hand. Or replace it with some vanilla yogurt (Greek or regular) to keep the creamy texture.
- Syrup: Maple syrup can be replaced with another type of syrup, honey, liquid sweetener, or granulated sugar. Alternately, you can skip it all together.
- Pecans: they add a nice crunch, so you can wait and add them on top after the oats have soaked or omit them if nuts aren’t your thing
- Add ins: raisins, chia seeds, ground flax, allspice, vanilla or almond extract, shredded coconut, protein powder. (If you increase your total dry ingredients by ⅛ cup or more, you should add ¼ cup additional milk)
October Improv Cooking Challenge
Carrots and Cinnamon
Do you love carrot cake? Check out the other carrot cake recipes I’ve made!
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Carrot Cake Overnight Oats
- ½ cup old-fashioned oats
- ½ cup carrot shredded
- 1 tablespoon cream cheese regular or dairy free
- 1 tablespoon maple syrup
- 1 tablespoon pecans chopped
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¾ cup milk dairy or non-dairy
- Combine oats, carrots, maple syrup, pecans, cinnamon and cardamom into a mason jar or container with a lid.
- Shake or stir to combine.
- Refrigerate overnight or for at least 8 hours.
- Stir again and enjoy. (Optionally, microwave for 60 seconds to enjoy warm)
Add Ins: chia seeds, ground flax seed, shredded coconut, raisins, vanilla or almond extract, protein powder. (If you add more than ⅛ cup of additional dry ingredients – increase milk to 1 cup) Overnight oats will keep in the fridge for 4 days, but will get mushier the longer they soak.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.