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Easy Carrot Cake Overnight Oats taste like dessert thanks to layers of creamy oats, carrots, vegan yogurt, and chopped nuts in every bite. Vegan and Gluten-Free.
These Carrot Cake Overnight Oats are the perfect way to start your day. They’re rich and creamy, keep you full for hours, and taste like real carrot cake! Enjoy them as an on-the-go breakfast for busy mornings.
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What’s Better Than Dessert for Breakfast?
Overnight oats have always been my go-to breakfast, and I don’t see that changing any time soon! They’re incredibly easy to make for meal prep, they always fill me up, and the flavor options are endless. So, when I’m not feeling the “typical” breakfast flavors of these PB&J Overnight Oats or these Strawberry Overnight Oats, I treat myself to these better-than-dessert Carrot Cake Overnight Oats instead.
I know what you’re thinking… Do these carrot cake oats actually taste like carrot cake? I think they do, thanks to simple ingredients like shredded carrots, warm spices, and maple syrup. Imagine all of this Vegan Carrot Cake’s warm, cozy, and sweet flavors in a simple breakfast you can take with you on the go.
What You Need for Carrot Cake Oats
Like all of my overnight oat recipes, this carrot cake version is made with a handful of easy-to-find and budget-friendly ingredients:
- Oats: While you can use either quick oats or rolled oats in this recipe, I prefer a 50-50 blend of the two. Together, they give the oat mixture the perfect creamy-chewy texture that I crave!
- Carrots: You know how a real carrot cake is loaded with freshly shredded carrots? Well, we’re doing the same in this dessert-for-breakfast recipe. This way, the oats have the same sweet flavor as the cake, plus some sneaky vitamins and minerals.
- Yogurt: Plain unsweetened non-dairy yogurt gives the oats a tangy flavor and more creaminess.
- Milk: Thick and creamy plant milks, like cashew, oat, or soy milk, are best because they make the oats soft and creamy.
- Maple syrup: It sweetens the oats and contributes to the warm and cozy flavor reminiscent of real carrot cake.
- Warm spices: We’re using the same warming spices found in vegan carrot cake, like ground cinnamon, ginger, and nutmeg.
- Chia seeds: They help thicken the oats and add a boost of omega-3 fatty acids, healthy fats, and fiber.
- Nuts: Chopped pecans or walnuts are traditionally folded into carrot cake batter. In these oats, they lend a satisfying crunch and more comforting flavors.
How to Make Carrot Cake Overnight Oats
- Whisk the milk, yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt together in a large bowl.
- Stir the oats, chia seeds, shredded carrots, and nuts into the wet mixture. Rest the oat mixture for 5 minutes, then stir again.
- Transfer the oat mixture to mason jars and seal them with lids.
- Store in the fridge preferably overnight. Add your desired toppings before serving.
Caitlin’s Cooking Tips
- Use gluten-free oats: Keep in mind that all oats are not inherently gluten-free. Be sure to read the nutrition labels beforehand and buy certified gluten-free oats if you need this recipe to be gluten-free.
- Use unsweetened yogurt and milk: The maple syrup is all you need to sweeten the oats, so make sure you opt for unsweetened yogurt and milk for a nice balance of flavor and sweetness.
- For the perfect consistency: I highly recommend using both the non-dairy milk and vegan yogurt to make the overnight oats perfectly thick and luxurious. If you prefer a thinner consistency, use an equal amount of milk in place of the yogurt.
Serving Suggestions
Enjoy a jar of overnight carrot cake oats for a sweet and filling breakfast or snack. Add a few toppings to each serving to make every bite extra delicious! A drizzle of maple syrup, a dollop of nut butter, pineapple chunks, coconut flakes, a dash of cinnamon, or a few extra chopped nuts are always welcome. Or, for that true carrot cake feel, add a drizzle of vegan cream cheese frosting.
Personally, I think chilled overnight oats taste the best and have a wonderfully thick and creamy consistency. However, if you’re craving hot overnight oats, you can warm them in the microwave or on the stovetop with an extra splash of water or milk to prevent them from drying out.
If you’re looking for more overnight oat recipes, you’ll love these Raspberry Overnight Oats, these Lemon Poppy Seed Overnight Oats, or these Pumpkin Spice Latte Overnight Oats! Or, check out these 10 Vegan Overnight Oats Recipes!
How to Store Carrot Cake Oats
Leftovers will keep in the fridge for up to 5 days. I recommend storing them in individually sealed mason jars or airtight containers so they’re easier to grab and go during busy mornings.
I haven’t tried freezing overnight oats, but I wouldn’t recommend it because they’re quicker and easier to make fresh.
Substitutions and Variations
- Add Protein Powder: To make carrot cake overnight protein oats, add 1 scoop of plain or vanilla protein powder to the liquid ingredients. Remember to add 2 extra tablespoons of plant milk and omit the sweetener if your powder is sweetened.
- Maple Syrup Substitutes: You can use equal parts agave syrup, coconut sugar, cane sugar, or the sweetener of your choice instead of maple syrup.
- Instead of Chia Seeds: Use an equal amount of hemp seeds or flax seeds instead.
Recipe FAQs
Yes! Each jar of vegan overnight oats is loaded with complex carbs, protein, and fiber to help you feel full and satisfied.
No, I don’t recommend using steel-cut oats because they’re very firm and don’t soften as well as quick oats or rolled oats. You’re better off cooking them on the stove or in the Instant Pot for a hot breakfast.
Allow the oats to soak for at least 4 hours or overnight before serving. They can also be left in the fridge for up to 5 days.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Carrot Cake Overnight Oats
Ingredients
- 1 3/4 cup non-dairy milk
- 3/4 cup vegan yogurt
- 3-4 tablespoons grade A maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger optional
- 1/8 teaspoon nutmeg optional
- pinch of salt
- 2 cups quick-cooking or rolled oats*
- 2 tablespoons chia seeds
- 1 1/4 cups shredded carrot
- 1/4 cup chopped pecans or walnuts
Instructions
- Liquid Ingredients: In a large bowl whisk the milk, yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt together until combined.
- Mix: Add the oats, chia seeds, shredded carrot, and chopped nuts to the bowl and mix well. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
- Store & Serve: Fill each mason jar (or glass jar or tupperware) with the oats and seal well. Store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
- Maple Syrup Substitutes: You can use equal parts agave, coconut sugar, or cane sugar (or another sweetener of your choice)
- Oats: I like to use a 50-50 mix of quick oats (creamy texture) and rolled oats (chewy texture) for the ideal blend!
- Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the liquid ingredients. Add an additional 2 tablespoons of plant milk and omit the sweetener if your powder is sweetened.
