Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.
I’m so excited for spring produce, visits to the farmers market and moving towards light and fresh foods (yeah, salads) instead of the heavy comfort foods we crave throughout the winter.
I hope you’re ready for the transition because today I have a new overnight oats recipe for you! The recipe is very similar to some of my other overnight oats recipes, but with a carrot cake spin. It’s springy, healthy and super simple to whip up.
I made a huge batch of carrot cake overnight oats last week and ate them for breakfast every single day. I found that adding a little yogurt or protein powder to the original recipe was the perfect way to add an extra boost of protein. Feel free to do the same if you like a bit more protein with your breakfast too.
Ingredients Needed for Carrot Cake Overnight Oats
old fashioned rolled oats – rolled oats are the best for overnight oats. Instant/quick oats and steel cut oats don’t work well because they don’t absorb liquid the same way rolled oats do.
almond or cashew milk – I like using unsweetened vanilla almond milk, but any type of milk will work.
grated carrots
pure maple syrup
raisins
cinnamon
vanilla extract
almond extract – this is optional, but it adds such a nice flavor.
unsweetened flaked coconut
chopped walnuts or pecans (for topping) – I love the added crunch the walnuts & pecans add to the oats.
Besides being delicious, carrots are packed with amazing nutrients as well! They’re high in antioxidants, fiber, vitamin K and potassium. They have shown to help with heart and eye health as well as digestion. (Source)
If you try these carrot cake overnight oats be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.
Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.
Ingredients
1/2 cup oats
3/4 cup unsweetened almond or cashew milk
3 Tablespoons grated carrots
1/2 – 1 Tablespoon maple syrup
1/2 Tablespoon raisins
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 teaspoon almond extract (optional)
1 Tablespoon unsweetened flaked coconut
1 Tablespoon chopped walnuts or pecans for topping
optional add ins for more protein: protein powder or yogurt
Instructions
Combine: Place all ingredients except the nuts in a container and stir until well combined. Seal with a lid and place in the fridge overnight (or at least a couple hours).
Serve: Bring out of the fridge in the morning and stir. You’ll notice that the oats soak up a lot of the liquid so you may want to add a little more almond milk before serving. Top oats with chopped nuts and serve.
Category:Breakfast
Method:Overnight soak
Cuisine:American
Nutrition
Serving Size:1 bowl
Calories:315
Sugar:14g
Fat:11g
Carbohydrates:47g
Fiber:7g
Protein:7g
Keywords: carrot cake overnight oats
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I loved this version… it really does taste like carrot cake, this recipe is amazing. EBF at it again with the dessert for breakfast magic! For a girl with a sweet tooth, these are a dream!!
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!
As long as your oats are certified gluten-free (and that there’s been no cross-contamination with anything else like the coconut flakes), the recipe qualifies 🙂
This recipe was fantastic! I made it for lunch the night before, and it tasted so much like carrot cake–very satisfying too! I whipped up another serving tonight for tomorrow. Thank you so much for sharing!
This recipe sounds great! I just bought carrots the other day and also have the other ingredients needed in this recipe, so I can’t wait to recreate it! It looks incredible!
How long could you leave this in the refrigerator after making. Lets say you wanted it to keep for 3 days or more? Would it still be good or do you need to eat it the next day? Thank you
I’ve been seeing a LOT of carrot cake recipes lately! Must be the season! I sure love the flavors of carrot cake, so would interested to try them out in oats!
I was literally just thinking, I wonder how you make overnight oats then I saw your picture on instagram! I’ve always been intimidated by it, but its so simple and your recipe sounds delicious!
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!
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I loved this version… it really does taste like carrot cake, this recipe is amazing. EBF at it again with the dessert for breakfast magic! For a girl with a sweet tooth, these are a dream!!
★★★★★
So glad you loved this recipe, Jaclyn!! Thanks for the review. I so appreciate it!!
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!
Caution “gluten-free” it is not. Great recipe though.
As long as your oats are certified gluten-free (and that there’s been no cross-contamination with anything else like the coconut flakes), the recipe qualifies 🙂
This recipe was fantastic! I made it for lunch the night before, and it tasted so much like carrot cake–very satisfying too! I whipped up another serving tonight for tomorrow. Thank you so much for sharing!
★★★★★
Yay!! I’m so glad you liked it, Maggie! And I love that you had it for lunch. 🙂
WHat type of oats do you think would work best? Or which kind did you use?
★★★★
This recipe sounds great! I just bought carrots the other day and also have the other ingredients needed in this recipe, so I can’t wait to recreate it! It looks incredible!
Yay!! I hope you love it, Melissa! <3
Oh my gosh, this looks so delicious! I can’t wait to try it out!
Okay, I’m sold on this completely. I love carrot cake so a healthy and breakfast friendly version is so my thing! Thanks!
Yay!! I hope you love this breakfast remake, Tori!
How long could you leave this in the refrigerator after making. Lets say you wanted it to keep for 3 days or more? Would it still be good or do you need to eat it the next day? Thank you
It should keep for 3-5 days in the fridge! 🙂 Enjoy.
I’ve been seeing a LOT of carrot cake recipes lately! Must be the season! I sure love the flavors of carrot cake, so would interested to try them out in oats!
Me TOO! I think carrot cake is on everyone’s mind right now. 🙂
I was literally just thinking, I wonder how you make overnight oats then I saw your picture on instagram! I’ve always been intimidated by it, but its so simple and your recipe sounds delicious!
They’re so easy to make and perfect for warmer days when you can’t stand to eat hot oats. I hope you get a chance to try this recipe, Kim. 🙂
These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!
This is Awesome! I am going to try this tonight!
★★★★★