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Carrot cake overnight oats with nuts and shredded coconut in a bowl with a spoon.

Carrot Cake Overnight Oats

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1


Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats let you get away with eating something that tastes like cake for breakfast! Vegan and gluten-free.


  • 1/2 cup oats
  • 3/4 cup unsweetened almond or cashew milk
  • 3 Tablespoons grated carrots
  • 1/21 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


  1. 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).
  2. 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


  • Serving Size: 1 bowl
  • Calories: 315
  • Sugar: 14g
  • Fat: 11g
  • Carbohydrates: 47g
  • Fiber: 7g
  • Protein: 7g

Keywords: carrot cake overnight oats