Perfect carrot cake overnight oats made the night before and left to sit overnight so it’s ready as soon as you get up!
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 add-ins are. I’d love some fresh ideas!
I’m dreaming up a zucchini bread version since I have way too much zucchini 🙂 If you’d like to try a different type of oats, try this Overnight Steel Cut Oatmeal!
Carrot Cake Overnight Oats
Ingredients
- 1 large ripe banana
- 2/3 cup quick oats
- 2/3 cup grated carrots
- 1 cup unsweetened almond milk
- 4 small dates chopped
- 2 tablespoons raisins
- 1 1/2 tablespoons chia seeds
- Dash of vanilla
- Pinch of sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Pinch of nutmeg and cloves
- Walnuts and unsweetened coconut flakes for topping
- Maple syrup or coconut sugar for serving
Instructions
- 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!
Notes
Comments & Reviews
mimi says
what fun! I should make these for when my grand baby is visiting. thanks!
Heidi @ Food Doodles says
Good idea Mimi! My kids needed a sprinkle of sugar on top, but they loved it 🙂 Thanks for stopping in!
Renee says
I eat overnight oats every day! I make mine with kefir, almond milk, oats, chia, pumpkin seeds and hemp protein. Right now my fav topping is fresh peaches and walnuts. So good!! I’m definitely trying this one!! Thank you!
Renee
Heidi @ Food Doodles says
Awesome! I’ve been meaning to try out kefir in mine! I have a feeling I’m not going to like overnight oats as much as the weather cools down, but I think they will be my favorite summer time breakfast for a long time to come 🙂 Thanks for visiting!
Sondi says
I love overnight oats and totally don’t make them enough. They’re so easy and incredibly portable when in the jars. This is a great recipe for fall – I vote for you to do a zucchini bread version too!
Heidi @ Food Doodles says
Yes! Portable is so important! Thanks for stopping by 😀
Sofia | From the Land we Live on says
This looks delicious! Love carrot cake and the idea of having something reminiscent for breakfast. + 1 on trying a zucchini version…I might just do that 🙂
Heidi @ Food Doodles says
Thanks! And thanks for stopping by 😀
Jason Sandeman says
This looks interesting… I hate to say it, but I almost want some cream cheese icing for the top. LOL.
You could do this with steel cut oats too. It may take a bit longer to soak, but it would be delicious too! I would start them off with boiling water first. Wait.. I think I may have the workings of a new recipe post. I like how that gets started.
Thank you for this!
Heidi @ Food Doodles says
Haha, excellent idea! 😉
Hmm… I’ve never tried steel cut oats like this. I’d be curious to see how that turns out 🙂
Charlotte Moore says
I have never made any over night oats. I keep thinking I will and then I don’t. This looks good.
Heidi @ Food Doodles says
I did that for the longest time too! I’m glad I gave them a try though, especially when it’s hot even first thing in the morning 🙂