What if you could eat moist, warmly spiced carrot cake for breakfast every day and feel good about it? That’s the magic of this no-cook carrot cake overnight oats recipe! We’re capturing all the comforting flavors you love—sweet carrot, cinnamon, ginger, and a tangy cream cheese swirl—and turning them into a healthy, fiber-rich, grab-and-go meal. It truly feels like dessert but fuels you like a champion.
This recipe is a lifesaver for anyone who struggles with busy mornings. You do all the minimal work the night before, and when you wake up, a perfect, satisfying breakfast is waiting in the fridge. The oats soak up all the delicious spices and the moisture from the grated carrot, resulting in a creamy texture that is perfectly complemented by the optional tangy “frosting” layer.1 It’s the ultimate way to enjoy comfort food guilt-free.
Why You’ll Love This Recipe
- Effortless Meal Prep: This recipe is designed to be made ahead, offering 10 minutes of prep time for 4–5 days of ready-to-eat breakfast.2
- Hidden Veggies: You start your day with a serving of fresh, raw carrots, packed with vitamins and fiber, disguised by delicious spices.
- Dessert for Breakfast Flavor: It tastes exactly like the sweet, spiced richness of carrot cake but is lower in sugar and fat.
- High in Fiber and Protein: The combination of rolled oats, chia seeds, and milk keeps you full and energized for hours.3
- Customizable Cream Cheese Swirl: You can easily add a small, tangy cream cheese layer that perfectly mimics the frosting of a real carrot cake.
Ingredients
For the Carrot Cake Oats (Per Serving)
- 1/2 cup (45 g) rolled oats (old-fashioned)
- 1 tbsp (10 g) chia seeds
- 1 cup (240 ml) milk (dairy or non-dairy, like almond or oat)
- 1/4 cup (25 g) raw carrot, finely grated4
- 1 tbsp (15 ml) maple syrup or honey (or brown sugar)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground nutmeg
For the Cream Cheese Swirl (Optional)
- 1 tbsp (15 g) cream cheese, fully softened
- 1 tsp milk or heavy cream
- 1 tsp maple syrup or powdered sugar
- 1/4 tsp vanilla extract
For Topping (Optional)
- 1 tbsp chopped pecans or walnuts
- 1 tbsp raisins or dried cranberries
- Extra sprinkle of cinnamon
Equipment
- 10–12 oz (300–350 ml) jars (like Mason jars)
- Box grater (for the carrot)
- Mixing spoon
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Cream Cheese Swirl (Optional)
- In a tiny bowl, mix the softened cream cheese, milk, maple syrup (or powdered sugar), and vanilla extract. Mix vigorously with a fork until the mixture is completely smooth and creamy. Set aside.
2. Mix the Oat Base
- In a mixing bowl (or directly in your jar), combine the milk, maple syrup, vanilla extract, cinnamon, ginger, and nutmeg. Stir well until combined.
- Stir in the rolled oats, chia seeds, and finely grated carrot. Mix thoroughly until all the ingredients are wet and the chia seeds and carrots are evenly distributed.
3. Assemble and Chill
- Fill the Jar: Pour the oat mixture into your jar(s).
- Add the Swirl: If using the cream cheese swirl, drop the mixture by spoonfuls directly on top of the oats. You can use the back of a spoon to lightly swirl it or leave it as a distinct layer.
- Chill: Place the lids on the jars and refrigerate for at least 6 hours or, ideally, overnight. The oats, chia seeds, and raw carrot will absorb the liquid and thicken beautifully.
4. Top and Serve
- The next morning, remove the jar from the fridge. Check the consistency; if it’s too thick, stir in a splash of milk.
- Top with chopped pecans, raisins, and an extra dusting of cinnamon.
- Enjoy cold, straight from the refrigerator, or warm them up slightly (remove lid, microwave for 30–60 seconds).
Substitutions and Variations
- Milk: You can use any milk you prefer, including almond, oat, soy, or dairy milk. The richness of the milk will affect the final creaminess.
- Sweetener: Try honey, agave, or simply use a few drops of liquid stevia to reduce the sugar content.
- Creaminess Boost: For an even richer, thicker texture, substitute 1/4 cup of the milk with plain or vanilla Greek yogurt in the oat base.
- Vegan Option: This recipe is easily vegan by using a plant-based milk and substituting the cream cheese with a high-quality vegan cream cheese alternative.5
- Fruit: Stir in 1 tablespoon of crushed pineapple chunks (drained well) or dried cranberries into the oats mix for a different fruit flavor.
Pro Tips and Common Mistakes to Avoid
- Finely Grate the Carrot: Use the smallest grate setting on your box grater (like grating cheese). The finer the carrot pieces, the better they will soften and integrate into the oats during the chilling process.
- Don’t Use Instant Oats: Always use old-fashioned rolled oats for this recipe. Instant oats break down too quickly and will give you a mushy texture.
- Control the Consistency: If your oats are too thick in the morning, stir in a tablespoon of milk at a time until the consistency is right. If they are too thin, add a teaspoon of chia seeds and let them sit for 30 minutes.
- Make the Swirl Separately: Mixing the cream cheese swirl ingredients before adding them to the oats ensures you get a smooth, lump-free “frosting” layer that truly mimics carrot cake.
Storage, Make-Ahead, and Reheating
- Make-Ahead: These overnight oats are perfect for meal prepping. They can be stored in the refrigerator for 4–5 days. The flavor actually improves after the first day!
- Storage: Always store the oats in an airtight jar in the refrigerator. Store any nuts or dried fruit for the topping separately and add them right before eating to keep them crunchy.
- Freezing: We do not recommend freezing overnight oats. The freezing and thawing process significantly changes the texture, often making them watery or gummy.
- Reheating: While best enjoyed cold, you can easily warm them. Remove the lid and microwave on high for 30–60 seconds.
Serving Suggestions
Serve these delicious oats with a sprinkle of toasted coconut for an authentic carrot cake touch. A few extra fresh pecans or walnuts give you a great crunch, and a drizzle of extra maple syrup can be added right before serving if you prefer a sweeter breakfast.
Approximate Nutrition
- Yields: 1 serving
- Serving Size: 1 jar
- Calories: 360 kcal
- Protein: 14 g
- Fat: 10 g
- Carbohydrates: 55 g
Note: These are approximations and can vary based on the type of milk, use of the optional cream cheese swirl, and sweetener used.
FAQs
Q: Why are my overnight oats too thick in the morning?
A: The most likely reason is the chia seeds. They absorb a lot of liquid. If they are too thick, simply stir in a splash of milk (about 1–2 tablespoons) until the consistency is creamy and pourable.
Q: Do I have to cook the carrot first?
A: No, you do not. The finely grated raw carrot will soften beautifully overnight as it sits in the liquid, resulting in a tender texture that is perfect for no-cook oats.
Q: Can I use Greek yogurt in the oat base?
A: Yes, you can. Substitute 1/4 cup of the milk with 1/4 cup of Greek yogurt for an even creamier texture and an extra protein boost. You may need to add a small splash of extra milk, as yogurt is much thicker.
Q: Can I use the leftover cream cheese swirl as a topping later?
A: Yes! It’s the perfect touch. You can make a batch of the cream cheese swirl, store it in the refrigerator, and add a dollop to the top of the oats right before eating, instead of swirling it in the night before.
Q: How do I make these if I don’t have chia seeds?
A: Chia seeds are the best thickener, but if you don’t have them, you can increase the amount of Greek yogurt (or the milk alternative you are using) by 1/4 cup. This will help the mixture thicken, though it may not be quite as firm.
No-Cook Carrot Cake Overnight Oats
Equipment
- Mason jars (10–12 oz)
- Box grater
- Mixing Spoon
- Measuring cups and spoons
Ingredients
- 1/2 cup (45 g) rolled oats (old-fashioned)
- 1 tbsp (10 g) chia seeds
- 1 cup (240 ml) milk (dairy or non-dairy)
- 1/4 cup (25 g) raw carrot, finely grated
- 1 tbsp (15 ml) maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch ground nutmeg
- 1 tbsp (15 g) cream cheese, softened (optional)
- 1 tsp milk or cream (optional)
- 1 tsp maple syrup or powdered sugar (optional)
- 1/4 tsp vanilla extract (optional)
- 1 tbsp chopped pecans or walnuts (optional)
- 1 tbsp raisins or dried cranberries (optional)
- extra sprinkle of cinnamon (optional topping)
Instructions
- In a small bowl, mix softened cream cheese, milk, sweetener, and vanilla until smooth. Set aside.
- In a bowl or jar, whisk together milk, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Stir well to combine.
- Stir in rolled oats, chia seeds, and grated carrot until fully combined.
- Pour mixture into jar(s). If using cream cheese swirl, spoon on top and swirl lightly. Cover and refrigerate at least 6 hours or overnight.
- Before serving, top with pecans, raisins, and a sprinkle of cinnamon. Enjoy cold or slightly warmed.
