Carrot Cake Overnight Oats Recipe (Easy High-Fiber Breakfast)

Carrot Cake Overnight Oats are the perfect way to enjoy all the cozy flavors of carrot cake in a wholesome, fiber-rich breakfast you can prep in just 5 minutes. Made with rolled oats, freshly grated carrots, cinnamon, and simple pantry ingredients, this recipe transforms a classic dessert into a balanced breakfast filled with whole grains, healthy fats, and natural sweetness. It’s ideal for meal prep, a smart way to use up leftover carrots, and a satisfying alternative to sugary breakfast options.

If you love carrot cake but want something healthier for breakfast, these carrot cake overnight oats are about to become your new favorite meal prep breakfast recipe.

Quick Look at the Recipe

Prep Time: 5 minutes
Chill Time: Overnight (at least 5 hours)
Servings: 1 jar (easy to scale for the week)
Method: No-cook, refrigerator
Highlights: Whole grains, high fiber, meal-prep friendly, naturally sweetened

Ingredients

The full ingredient amounts are listed in the recipe card below. Here’s how each ingredient works in this carrot cake overnight oats recipe.

• Rolled Oats. Old-fashioned rolled oats are the only oats I recommend for overnight oats. Instant oats break down too much and turn mushy. Steel-cut oats won’t soften properly without cooking. Rolled oats give you that creamy but structured texture overnight. If you’re gluten-sensitive, make sure your oats are labeled certified gluten-free.
• Chia Seeds. Chia seeds are what give overnight oats that thick, creamy, almost pudding-like texture. They also add fiber, protein, and omega-3 fatty acids. You can leave them out if needed, but without them, the oats tend to be softer and less creamy.
• Unsweetened Almond or Coconut Milk. Both are great dairy-free options. If you’d like to increase the protein, regular dairy milk works beautifully too.
• Cinnamon. Cinnamon is what gives this recipe that classic carrot cake flavor. It adds warmth and depth without overpowering the oats.
• Pure Vanilla Extract. Just a splash enhances the sweetness and brings everything together.
• Freshly Grated Carrots. This is important – grate the carrots yourself. Pre-shredded carrots are thicker and drier, and they don’t soften as nicely overnight. When you grate them fresh (especially using the fine side of a box grater), they blend seamlessly into the oats and release more flavor. It’s a small step that makes a noticeable difference.
• Raisins. Raisins plump up overnight and add little bites of natural sweetness. If you prefer them chewy instead of soft, stir them in right before eating.
• Pure Maple Syrup. I recommend adding sweetener in the morning after tasting. The carrots and raisins already provide some sweetness.
• Chopped Pecans. For crunch, healthy fats, and that true carrot cake finish. Walnuts are a great substitute.

Find My Favorite Supplies

If you’re looking for the mason jars, chia seeds, oats, or pantry staples I use for overnight oats, you can find all my recommendations in my Amazon Storefront. I keep everything organized there to make meal prep simple.

Step-by-Step: How to Make Carrot Cake Overnight Oats

Step 1: Mix the Dry Ingredients First. In a 16-ounce mason jar, stir together the rolled oats, cinnamon, and chia seeds. Mixing the dry ingredients first ensures the chia seeds and cinnamon are evenly distributed. This prevents clumps later and gives you consistent flavor and texture throughout the jar.

Step 2: Add the Wet Ingredients and Carrots. Pour in the milk, vanilla extract, grated carrots, and raisins. Stir thoroughly. Every oat should be coated and fully submerged in liquid. If it looks dry in spots, add a splash more milk.

Step 3: Refrigerate. Seal the jar tightly and refrigerate for at least 5 hours or overnight. As it sits, the oats soften, the carrots release flavor, and the raisins plump up.

Step 4: Adjust and Top. In the morning, stir the oats and taste first. Then add 1–2 teaspoons maple syrup if needed. If the oats feel thicker than you like, stir in a splash of milk until you reach your desired consistency. Top with pecans and enjoy straight from the jar or in a bowl.

Expert Tips

• Grate Your Own Carrots. Finely grating fresh carrots allows them to soften beautifully overnight and blend evenly into the oats. Pre-shredded carrots are thicker and won’t incorporate as well.
• Sweeten After Soaking. Flavors develop overnight, so always taste before adding maple syrup. Start small and adjust.
• Adjust Texture Easily. If your oats feel too thick in the morning, that’s completely normal. Stir in milk 1–2 teaspoons at a time until creamy.
• Add Pineapple (If You Love It). If you’re a pineapple-in-carrot-cake person, stir in 1 tablespoon crushed pineapple. It adds natural sweetness and moisture.
• Boost the Protein. For a cream cheese-style finish, stir in vanilla Greek yogurt (check out my overnight oats with greek yogurt) or cottage cheese (check out my cottage cheese overnight oats) in the morning. You can also add collagen or protein powder when mixing the dry ingredients if you want to increase protein further.
• Prefer It Warm? Even though overnight oats are designed to be eaten cold, you can absolutely warm them. Microwave for 45–60 seconds or heat gently on the stovetop.

Storage Tips

For the Week: Make 3–5 jars and store them in the refrigerator for up to 5 days. The oats will thicken over time – just stir in a splash of milk before eating.

For the Freezer: Assemble the dry ingredients (minus milk and pecans) into freezer kits. When ready to use, pour into a jar, add milk, and refrigerate overnight.

See more overnight oats meal prep tips.

Did You Try These Carrot Cake Overnight Oats?

If you made this carrot cake overnight oats recipe, I’d love to hear what you think!

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