Carrot Cake Overnight Oats 1 1/2 carrot, shredded 1/2 cup rolled or steel cut oats, regular or gluten free 1/2 tsp cinnamon 1/2 tsp vanilla 1 1/2 T coconut 1 T raisins 1 T chopped pecans or walnuts 1 T flax 3/4 c milk of choice 2 tsp maple syrup sea salt

{Recipe Post} Carrot Cake Overnight Oats

February 21, 2015


It’s another snowy day here in Ohio. It’s as though the entire season of winter has been crammed into this one week. This is really messing with my routine and I am starting to get some major cabin fever.   I have, however, had quite a bit of time in the kitchen so I am actually behind on recipe sharing. I guess that’s a good thing!

I love the feeling of routine, consistency and predictability. I like to have my day set out before me and know what to expect. So you can imagine that after a few days of non-routine how I start to react. Clearly, this is another part of my need for control and another work in progress, but a week of snow is just not helping. Sitting on the couch all day or binge watching my favorite TV show is more of a nightmare to me than a holiday as my husband seems to think. I’ve gotta be moving and feeling like I am accomplishing something each day. And I have learned this week that there is only so much laundry to be done or closets to be cleaned. Needless to say, I am ready for spring!

Since I have had so much extra time in the kitchen, I have had more successes than failures with new recipes. Only one was a major flop so I am pretty pleased with the things I have to share right now! I have quite a few recipes for overnight oats and yet lately I have been wanting a smoothie each morning for breakfast even though I have a delicious breakfast already waiting and ready. Since I haven’t really been in any kind of rush, a grab and go breakfast is not really necessary. So I have been having these oats as an afternoon snack and it has been amazing! Like I have mentioned before, mid-afternoon is usually the hardest time for me. It’s the time I find myself eating mindlessly or being super hungry and wanting to eat everything I see. Having a hearty treat during this time has been very satisfying. And now, I get to have cake for my snack with this recipe! Well, not exactly but you get the point!

Carrot cake is one of my absolute favorites. The combination of flavors is right up my alley. This recipe is an easy way to sneak in some veggies for breakfast. And if you tell the kids they are eating cake, then who could say no to that! Remember that these can be eaten hot or cold. Feel free to use any kind of milk. I typically use unsweetened almond milk. This can easily be made gluten free as well!

If you love overnight oats as much as I do, check out my Overnight Oats Recipe Collection–the options are endless!

Carrot Cake Overnight Oats. Be Whole. Be You.

Carrot Cake Overnight Oats
Serves 1
Prep Time
5 min
Prep Time
5 min
  1. 1/2 large carrot, shredded
  2. 1 1/2 T coconut, shredded or flaked
  3. 1/2 cup rolled or steel cut oats, regular or gluten free
  4. 3/4 cup milk of choice
  5. 1 T chopped pecans or walnuts
  6. 1T raisins
  7. 1/2 tsp vanilla
  8. 1/2-1 tsp cinnamon
  9. Dash of sea salt
  10. 1 T ground flax
  11. 2 tsp maple
  1. Combine all ingredients in a container that can be sealed and stir well.
  2. Refrigerate overnight.
  3. Enjoy hot or cold!
  1. If you plan to eat this cold, you may want to put the raisins in right before serving or they may be too hard straight from the refrigerator.
Be Whole. Be You.

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  • Reply Cathy November 2, 2015 at 4:22 pm

    Because the zucchini bread overnight oatmeal was so fabulous, I plan to make this one next. I have printed nearly every overnight oatmeal recipe in here! I would love to see Lorie put together a Cherry Almond overnight oatmeal using almond extract. It would be awesome!! I trust Lorie’s taste in spices.

    • Reply Lorie November 2, 2015 at 8:44 pm

      I actually can’t decide between this one and the Banana Bread overnight oats for my favorite. Cherry Almnod? I will get to work on that one. I am always happy to take requests!

  • Reply Cathy November 6, 2015 at 4:42 pm

    I had this wonderful oatmeal this morning. Lorie gives us the choice of Steel-cut oats or Rolled oats. I chose the steel-cut, but next time I will use the rolled oats. I really do prefer those in my cold overnight oatmeals. Spices are perfect and this will easily become a staple in my home. I am sending Lorie’s recipes for this to all my cooking friends.

  • Reply Lorie November 6, 2015 at 7:44 pm

    Cathy, you are too sweet! I agree with you, rolled oats are my preference. Thanks so much for sharing and I’m so glad you liked the recipe!!

  • Reply kathy January 12, 2017 at 12:04 pm

    What do you mean by maple? Like maple syrup?

    • Reply Lorie January 12, 2017 at 2:56 pm

      Hey there! Yes, maple syrup. Sorry about the confusion!

  • Reply kathy January 12, 2017 at 12:04 pm

    What do you mean by maple? Like maple syrup?

  • Reply Ginnie February 14, 2017 at 9:04 am

    Do you not cook this at all? Don’t the oats need to be cooked first?

    • Reply Lorie February 14, 2017 at 1:04 pm

      Hi Ginnie! The soaking overnight is essentially the secret to this. It’s sort of the “cooking” I guess you could say as the oats soften and absorb the liquid. You can still heat it up just a tad in the morning though!

  • Reply Lacey hansen March 26, 2017 at 11:32 pm

    Do you know the nutritional breakdown?

    • Reply Lorie March 27, 2017 at 6:43 pm

      Hi Lacey! I don’t count calories as it was once an obsession of mine so I don’t collect the nutrition info on my recipes. However, it is really easy to just copy and paste the ingredients into a counter and get it all! Thanks!

    • Reply Kestrel May 17, 2017 at 6:35 pm

      I plugged it in to see about the sugar content. I omitted the raisins and flax but added about 1T of cream cheese. I mixed warm almond milk with the cream cheese and maple syrup and then heated it through. Because carrot cake must have cream cheese, right? It was delicious. As far as healthy? Not bad on the sugar, really high in carbs, could stand to have some protein powder added if I was really inclined. But sometimes, you just want to have the carrot cake oatmeal and a cup of tea.
      Great recipe.
      Here’s what I got:
      Nutrition Facts
      Servings: 1
      Per Serving % Daily Value*
      Calories 326
      Total Fat 11.9g 18%
      Saturated Fat 2.8g 14%
      Trans Fat 0g
      Cholesterol 0mg 0%
      Sodium 184mg 8%
      Potassium 512mg 15%
      Total Carb 48.2g 16%
      Dietary Fiber 8.2g 33%
      Sugars 13.1g
      Protein 8.6g
      Vitamin A 120% · Vitamin C 4%
      Calcium 30% · Iron 17%

      • Reply Lorie May 18, 2017 at 12:16 pm

        Thanks Kestrel!

  • Reply Gayle Trunfio April 24, 2017 at 10:21 pm

    Just finished making this recipe. No flax seeds so substituted with chia seeds. Can’t wait to hace some “cake” for breakfast!!!

    • Reply Lorie April 24, 2017 at 10:40 pm

      Chia seeds will be great as well! You may need to add just a bit more milk in the morning as the chia may absorb more of it. Cake for breakfast is always a win for me!

  • Reply Marco May 7, 2017 at 4:19 am

    Hi Lorie. I’m new to your page. My wife sent me this recipe so i could make it for us a couple of weeks ago, as I am in charge of breakfasts, and I have to say it’s delicious. I also love carrot cake and in fact anything with carrots in it usually, so I was thrilled to try this and very happy when it was this good. Thanks for that! 🙂

    • Reply Lorie May 7, 2017 at 7:18 pm

      This is so good to hear, Marco. I am also carrot cake obsessed. And breakfast obsessed. So I gladly take over breakfast duties around our house as well. Thanks so much for sharing and have a great day!

  • Reply Suzanne August 14, 2017 at 5:57 pm

    I left out the nuts because my son is allergic, but it was absolutely delicious! I can’t wait to make this again, everyone in my family loved it!

    • Reply Lorie August 16, 2017 at 4:16 pm

      So glad you loved it!

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