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Carrot Cake Overnight Oats

Carrot cake overnight oats combine rolled oats with shredded carrot, warm cinnamon, and chopped pecans for a creamy, dessert-like breakfast. Mix, rest, then refrigerate so every jar thickens into spoon-tender, cake-inspired texture.
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Prep Time 10 minutes
chill 2 hours
Total Time 2 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

rolled oats
  • 1 cup rolled oats
milk
  • 1 cup milk
plain yogurt
  • 0.25 cup plain yogurt
maple syrup
  • 2 tbsp maple syrup
vanilla extract
  • 1 tsp vanilla extract
cinnamon
  • 0.5 tsp cinnamon
ground ginger
  • 0.5 tsp ground ginger
nutmeg
  • 0.06 tsp nutmeg pinch
shredded carrot
  • 0.5 cup shredded carrot
chopped pecans
  • 2 tbsp chopped pecans
raisins
  • 2 tbsp raisins

Method
 

Mix the base
  1. Whisk together the milk, plain yogurt, maple syrup, vanilla extract, cinnamon, ground ginger, and nutmeg until combined, with no dry yogurt streaks visible.
  2. Stir in the rolled oats, shredded carrot, chopped pecans, and raisins until evenly distributed through the mixture.
  3. Let the mixture sit for 5 minutes, then stir again to incorporate any extra liquid, so the oats start to hydrate.
Chill and serve
  1. Divide the mixture into jars or airtight containers, keeping the texture thick and chunky from the oats and carrot.
  2. Cover and refrigerate for at least 2 hours, preferably overnight, until the oats are creamy and set.
  3. Top with extra plain yogurt and pecans before serving, so you get a fresh, carrot-cake-like finish in each jar.

Notes

Pro tip: grate the carrot finely so it disappears into the oats and mimics the texture of carrot cake. Store covered in the fridge for 3-4 days; freeze is not recommended due to texture changes. For a dairy-free option, use a plant-based yogurt and milk with a similar thickness to keep the overnight oats creamy.