Carrot Cake Overnight Oats

May 10, 2021, Updated Feb 23, 2022

Have you ever woken up in the morning, strolled into the kitchen and spotted that cake on the counter from the night before? Soon a fork is out and you’re eating the cake like you’ve never seen food before?

Maybe this is just a personal story, but if you’re guilty like me, I have the perfect solution for you: carrot cake overnight oats! If you haven’t had overnight oats before, they’re perfect for a busy morning, as you can make them the night (or nights) before, and they’ll be ready to eat in the morning. This specific recipe for overnight oats tastes like carrot cake, without the guilt! Carrot cake in the morning…I’ll take that!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: 1 portion of overnight oats

Prep time: 15 minutes

Cook time: 12 hours (refrigeration time)

Total time: 12 hours and 15 minutes

The Ingredients

½ cup rolled old-fashioned oats (substitute steel cut oats if you prefer!)

2/3 cup milk of choice (I use regular non-fat milk)

1 ½ tablespoons finely chopped walnuts

1 ½ tablespoons grated carrot (use a microplane or cheese grater to grate carrots)

1 tablespoon sweetened coconut flakes

1 teaspoon real maple syrup (or more to taste)

¼ teaspoon vanilla extract

¼ teaspoon cinnamon

Pinch of fresh grated nutmeg

Pinch of salt

1 tablespoon regular or golden raisins, optional

The Steps

For toasted coconut: Toast coconut flakes in a dry pan over medium heat for 3-5 minutes, tossing often, until desired “toastiness.”

To assemble: In a mason jar, bowl or mug, add all ingredients, starting with the oats. Stir together all ingredients.

To store: Cover tightly and place in the refrigerator for at least 4 hours. 12-24 hours is best! Overnight oats keep well in the fridge for up to 3 days.

Stir before enjoying. Add an extra splash of milk if needed!