Carrot cake overnight oats are a veggie loaded breakfast that tastes just enough like the favorite dessert to make breakfast seem like a treat.
This is my fourth overnight oats recipe posted to this blog so you *might* say I’m a fan. The weird part? I don’t normally prefer cold breakfasts, but somehow I like these oats cold. Sure, I down smoothies, yogurt, and the likes all the time, but I crave hot breakfasts like nothing other.
When I’m on my A-game, I make something like these carrot cake overnight oats the night before so I can just grab and go.That my friends, is key if you’re as in love with your snooze button as I am. Sure, you can microwave it, but I don’t mind the cold with this combo. Its invigorating.
The ingredients are simple and pure. Sure, the carrot takes an extra 2 minutes to grate, but who cares! You’re getting about a half veggie serving with your breakfast. How many grab and go breakfasts can you say that about?
Exactly. Its a rare thing to get veggies in a pre-made breakfast unless you’re using eggs. I love these mini egg quiches, but don’t always want to do that much prep work ahead of time.
One thing to note – not all of the measurements pictured below are accurate, mainly because I didn’t want to have to clean the wood backdrop board up after. One in particular though, the nutmeg, is crucial to keep to a minimum. A pinch is technically supposed to be a pretty hefty amount if you go by typical kitchen standards. This recipe calls for a tiny pinch. Like teeny tiny. Anything more and you’ll overwhelm the other flavors.
If in doubt, leave it out. I really love the little bit of depth it adds to the spice though. Makes it taste more like the real carrot cake that we’re trying to pretend it is.
Here’s a close up of the dry goods, pre milk, vanilla, and maple syrup. Pretty wholesome stuff huh?
If you’ve only got sweetened almond milk, feel free to use it. You can leave the vanilla out and reduce the maple syrup if you do. I always buy plain unsweetened but I know a lot of people go for the sweeter stuff so I figured I’d point that out.
Here’s the mixed up shot where the oats are ready to rock – yum! Aside from the sweet, earthy flavor, I love the crunch that the carrot adds. Its unique and makes it more satisfying. Texture can make or break a recipe in my weirdo foodie opinion and a little crunch goes a long way.
That and the softer crunch of the pecans. I love pecans and add them to any and every recipe that they jive well with… and some they don’t.
Although I love my creamy blueberry overnight oats and honey strawberry overnight oats recipes, one thing I love about carrot cake overnight oats is that I pretty much always have a carrot on hand. This recipe isn’t dependent on fruit being good.
Although I made a plug for eating it in spring, it tastes the same any time of year. Carrots don’t vary a whole lot throughout the year so this recipe will taste the same in April as it does in September.
Its been easy breakfasts like this that have helped me slowly transition into more of a morning person lifestyle. I’ve been on any early morning workout kick lately and am absolutely loving it. I get up early 3-5 times a week and do cardio or weights for half hour to forty minutes. Its not a huge amount of working out, but it has been making a huge difference for me.
Easy breakfasts like this are perfect to grab and go after. You can prep for a few days ahead of time and set yourself up for success.
Carrot Cake Overnight Oats
Ingredients
- ½ cup rolled oats
- ½ tsp. cinnamon
- Tiny pinch of nutmeg
- 2 tsp. chia seeds
- 1/3 cup finely grated carrot about 1 carrot, peel carrot before grating
- 6 pecan halves toasted and then broken into pieces*
- 3/4 cup plain unsweetened almond milk
- 1 Tbsp. maple syrup
- ½ tsp. vanilla extract
- 2 Tbsp. Greek vanilla yogurt optional
Instructions
- Place all dry ingredients into a small container with a tightly sealing lid. Put lid on and shake to mix.
- Add all remaining ingredients except yogurt, cover, and shake again until thoroughly mixed.
- Placed sealed container in refrigerator for at least 2-3 hours, preferably overnight.
- Remove lid and stir. Either microwave or eat oats cold, topped with vanilla yogurt.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
You can also use honey or agave instead of maple syrup if you prefer
I am just getting started with overnight oats, and this recipe appeals to me, but nearly 15 grams of sugar? Where does it all come from, and how can it be cut down?
It pretty much all comes from the maple syrup. You can certainly scale that back or use stevia but I just liked the taste better of having it on the sweeter side. You can always add more after tasting the next morning so this one is easy to experiment with adding less. Try it out!
Hi, is there a substitute for the maple syrup? Would something like Truvia work for sweetness? I’d love to try this but don’t have the maple syrup!
I bet that would work. I don’t use Stevia much because I just can’t get used to the taste but if you’re into it, try it!
B-r-i-l-l-i-a-n-t. I love carrot cake. I love oats. I love convenience. Therefore, you’ve seemingly created a recipe just for me! 😉
Just for you Jessie! 😉 I love anything carrot cake-like too. Its like an all out obsession really. The only thing missing here is the cream cheese frosting. I’m going to have to think of a way to get that in here.