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Two jars of carrot cake overnight oats. A spoon is sticking out of the front jar.
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4.38 from 45 votes

Carrot Cake Overnight Oats

Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.
Prep Time10 minutes
Soak Time8 hours
Total Time8 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot cake overnight oats
Servings: 1


  • ½ cup oats
  • ¾ cup unsweetened almond milk or any milk
  • 3 Tablespoons grated carrots
  • ½ - 1 Tablespoon maple syrup
  • ½ Tablespoon raisins
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon almond extract optional
  • 1 Tablespoon unsweetened flaked coconut
  • 1 Tablespoon chopped walnuts or pecans for topping


  • 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).
  • 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.


  • Almond milk: Feel free to use any dairy or non-dairy milk of choice. 
  • Maple syrup: Honey or another natural liquid sweetener will work here as well. If you want to reduce the sugar in this recipe, feel free to use a sugar alternative like stevia or monk fruit.
  • Want to add protein? Add a scoop of protein powder or 1/4 cup Greek yogurt and reduce the milk to 1/2 cup.


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