Carrot Cake Overnight Oats

A carrot cake overnight oats recipe made with oat milk, raisins, fresh grated carrots, and ground spices. Just stir everything together, chill overnight, and enjoy!

Why Make These Carrot Cake Overnight Oats?

Both my pastry career and my wardrobe work (especially when I’m doing laundry calls or morning television shoots) mean I’m no stranger to waking up early. And on days when I’m getting up at the crack of dawn, I love having a nutritious breakfast to grab on my way out the door.

These carrot cake overnight oats tick all of the boxes. They’re flavorful, portable, easy to make, and reasonably healthy, too.  With just a few minutes of prep time, a handful of ingredients, and minimal tools (I do recommend a sturdy box grater for grating the carrots—see my notes below) I can wake up to a jar of oatmeal that really does taste just like a slice of diner-style carrot cake.

Carrot Cake Overnight Oats Recipe Ingredients

To make carrot cake oats, start by gathering the following ingredients:

• Rolled Oats – You’ll need rolled oats (old fashioned oats). Do not use “quick” or instant oats; these will turn to mush as they sit overnight. And don’t use steel-cut oats—they won’t soften enough.
• Dark Brown Sugar – Dark brown sugar adds a touch of sweetness. You can replace the dark brown sugar with light brown sugar, muscovado sugar, or Demerara sugar, to taste.
• Spices – To create the classic “carrot cake” flavor, I spiced my overnight oats with ground cinnamon, ground nutmeg, and ground ginger. Feel free to add a pinch of ground allspice or ground cardamom, too.

• Oat Milk – I developed this recipe with Oatly oat milk, but any brand will work. You can also use almond milk, soy milk, or any other plant milk you enjoy. Opt for unsweetened plant milk—the brown sugar makes these oats sweet enough.
• Carrots – You’ll need 45 grams of freshly grated carrot, or about 1/3 cup, packed. For best results, grate the carrots on a box grater, not a Microplane. Do not use store-bought shredded carrots; they’re too thick and difficult to chew, and will give the oats an unpleasant texture.
• Raisins – I used black raisins, but golden raisins (sultanas) also work nicely in carrot cake oatmeal. Or, substitute currants, dried cranberries, or even dried mixed fruit, if you have some left over after making bara brith!

How to Make Carrot Cake Overnight Oats

This carrot cake oats recipe couldn’t be easier. To make, simply:

• Combine the dry ingredients in a small bowl, then stir in the oat milk, grated carrots, and raisins.
• Allow the mixture to sit at room temperature for 10 minutes, then stir again.
• Pour into individual ramekins (or a 6-inch tall mason jar), and refrigerate overnight, or for up to 5 days.

Topping Ideas for Carrot Cake Overnight Oatmeal

I love coming up with creative toppings, garnishes, and mix-ins for these overnight oats. Some of my favorites include chopped nuts (walnuts, pecans, pistachios), shredded coconut, and pieces of crystallized ginger.

You can also add granola or pumpkin seeds, or top with additional raisins, chopped dates, or other dried fruit. Sprinkle with ground cinnamon or ground nutmeg. Or for a sweeter breakfast, try a drizzle of maple syrup or honey, or top with a handful of miniature chocolate chips.

Make-Ahead and Storage Suggestions

Overnight oats offer a solid make-ahead option for busy mornings, since they’ll keep well in the fridge for up to 5 days.  I like to make a double batch, so I have a couple of days’ worth of breakfasts ready to go.

For maximum creaminess, I recommend “topping up” with an extra splash of oat milk and giving the oats a quick stir just before digging in. You’ll also want to wait to add your toppings and garnishes until just prior to serving—many of these (especially the nuts and seeds) will soften if they sit in the fridge for too long.

Other breakfast recipes you might enjoy:

Date Smoothie with Almond Milk
Pumpkin Oatmeal Balls
Lemon Poppyseed Muffins
Berry Smoothie Bowl
Chocolate Oatmeal Balls with Peanut Butter

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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