These carrot cake overnight oats are easy to make, extra creamy, and the perfect make ahead breakfast treat. It tastes just like dessert thanks to creamy oats, rich shredded carrot, sweet raisin, and chopped nuts. It takes 5 minutes to prep these overnight oats and they’re gluten-free.
Love overnight oats? Try strawberry cheesecake overnight oats, pumpkin pie overnight oats, or blueberry overnight oats next.
Imagine enjoying the delicious flavors of carrot cake first thing in the morning. Just like peanut butter overnight oats, they hearty and keep you full for hours.
Add chia seeds for fiber and prep them in a mason jar for a quick and balanced breakfast. I love that they’re gluten-free, dairy-free and vegan!
The best part is these overnight oats actually taste like carrot cate! The warm spices, sweet maple syrup, shredded carrots, and crunchy nuts will remind you of your favorite carrot cake recipe. The flavor profile is similar to gluten-free morning glory muffins.
Love oats for breakfast? Try banana baked oatmeal, oat flour pancakes, or oatmeal chocolate chip muffins next.
Ingredients You Need
Here are the simple ingredients for these carrot cake oats. Jump down to the recipe card for exact measurements.
- Rolled Oats: I like Bob’s Red Mill gluten-free rolled oats. I don’t recommend steel-cut oats or quick oats because they don’t absorb liquid the same way.
- Chia seeds: create a thick, pudding-like texture and adds fiber and healthy fats. It’s a similar consistency to yogurt chia pudding!
- Maple syrup: for a touch of sweetness.
- Carrots: freshly grated carrots just like real carrot cake! You can roughly chop matchstick carrots if that’s easier.
- Nut butter: almond butter, cashew butter, or peanut butter for rich and creamy texture.
- Warm spices: salt, cinnamon, and nutmeg give you classic carrot cake flavors.
- Plant milk: I like unsweetened plant-based milk, like almond milk, but any milk works.
- Mix-ins: chopped pecans and raisins for sweetness and texture.
Recipe Variations
- Carrot cake protein oats: Add 2 scoops of plain vanilla protein powder and an extra 1/4 cup of milk. You can omit the sweetener if your protein is sweetened.
- Greek yogurt: Add 1 cup of plain Greek yogurt to add some extra protein. This will result in a thicker texture so add a couple tablespoons more of milk.
- Instead of chia seeds: swap for equal parts hemp seeds or flax seeds.
- Try chopped dates instead of raisins, or leave them out.
How to Make Carrot Cake Overnight Oats
Here are the easy steps, with photos, to make carrot cake overnight oats. Jump down to the recipe card for the printable recipe.
Step 1. Add ingredients. Measure everything out into individual jars or mix everything together in one large bowl
Step 2. Mix Well. Combine the ingredients with a rubber spatula or spoon.
Step 3. Refrigerate. Close the lid and refrigerate for at least 6 hours, but overnights is best.
Step 4. Top and Serve. Serve with toppings like Greek yogurt, chopped nuts, or nut butter. The greek yogurt reminds me of cream cheese frosting!
Expert Tips for Success
- Make them in a large bowl and store it in the fridge or separate them out into cute overnight oats jars.
- Use rolled oats for the best thick and creamy texture.
- Adjust the amount of milk in your overnight oats to reach your desired consistency. Just remember the oats will absorb the milk as they chill!
- Create creative with other mix-ins and toppings like shredded coconut or Greek yogurt.
Overnight oats are served cold, but can be warmed if desired. I personally love quick chilled overnight oats straight from the fridge. It makes for a really easy breakfast.
Producers flatten quick oats to help them cook faster and if left soaking overnight they can break down too much. You can still use them if you have them on hand, but I don’t recommend leaving them in the fridge for more than a few days.
Overnight oats are essentially the same thing as traditional stovetop oats, but they’re soaked in cold liquid overnight rather than hot liquid quickly. Overnight oats allow you more flavor flexibility because you can mix anything into them and the oats absorb the combination of flavors. They’re also served cold rather than hot.
Chia seeds boast many health benefits including added fiber and protein and give the oats a thicker texture.
Any type of milk will work with overnight oats because they’ll all absorb into the rolled oats slowly. However, we prefer low-glycemic milk without added sugars like unsweetened cashew milk or almond milk. Although we love making homemade oat milk, we wouldn’t want double the oats in the recipe.
How to Store
Creamy oats stay fresh in the fridge in an airtight container for up to 5 days. I don’t recommend freezing overnight oats as the texture can change while they thaw.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Overnight Oats Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Carrot Cake Overnight Oats
Save this Recipe!
Ingredients
- 2 cups rolled oats certified gluten-free if needed (Note 1)
- 4 Tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1/2 cup peeled and grated carrot about 1 large carrot
- 4 Tabslepoons nut butter almond, cashew or peanut
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/3 cups unsweetened non-dairy milk
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins
- 1/4 cup shredded unsweetened coconut
- 2-3 scoops vanilla protein powder optional (Note 2)
Instructions
- Add all of the ingredients to a large bowl and mix well to combine. Distribute the mixture evenly into 4 separate mason jars or glass jars with tight-fitting lids.
- Seal the jars and store overnight in the fridge for at least 6 hours or up to 5 days. Remove a serving of oats as needed, stir, and top with greek yogurt, cinnamon, chopped pecans, or nut butter.
Notes
Video
Equipment
- 4 individual jars with lids like a mason jar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved it! Definite keeper.
Thank you!