Carrot Cake Overnight Oats

by Heidi @ Food Doodles on August 27, 2015


Well, I thought it’s about time I shared my carrot cake overnight oats with you!  They are so delicious, and a healthy way to have carrot cake for breakfast.  I love the texture of quick oats in this, but if you prefer you can substitute rolled oats, just adjust the liquids as needed.  With local carrots at the market I can’t wait to make this for breakfast again!


And as you’ll notice in the pictures it stores so well in a pint sized jar which is how I love to store it in the fridge and, bonus points, you don’t even need a bowl in the morning.  I am all for saving dishes!

Let me know in the comments what other overnight oats flavors you’ve tried, or what your go-to addins are.  I’d love some fresh ideas!  I’m dreaming up a zucchini bread version since I have way too much zucchini :)


Carrot Cake Overnight Oats
Prep time
Total time
Yield: 2 servings
  • 1 large ripe banana
  • ⅔ C quick oats
  • ⅔ C grated carrots
  • 1 C unsweetened almond milk
  • 4 small dates, chopped
  • 2 tbsp raisins
  • 1½ tbsp chia seeds
  • Dash of vanilla
  • Pinch of sea salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • Pinch of nutmeg and cloves
  • Walnuts and unsweetened coconut flakes for topping
  • Maple syrup or coconut sugar for serving
  1. Stir all ingredients except the walnuts, coconut and maple syrup or sugar together and store in the fridge overnight before enjoying. Top with nuts and/or coconut and a drizzle of maple syrup of a sprinkle of coconut sugar if desired. Enjoy!
This is very mildly sweet so if you prefer sweeter overnight oats feel free to stir in a small splash of maple syrup before refrigerating overnight or top with your favorite sweetener :)




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