Carrot Cake Overnight Oats are easy to make and will satisfy your hunger before it’s time to head out the door for a busy day.
My husband and I love making oatmeal for breakfast and we eat it a few times each week. So I started making overnight oats with the flavors of his favorite desserts. The first one that came to mind was Classic Carrot Cake.
Carrot Cake Overnight Oats are full of nutrients with grated carrots, rolled oats, pecans, and pumpkin seeds. Sweeten the oatmeal by adding maple syrup and vanilla to the milk.
Loaded with fiber and whole grains, Carrot Cake Overnight Oats make a quick breakfast meal. Mornings can be hectic and it’s always nice to have make-ahead recipes like this one that get you out the door fast.
More Recipes with Oats
- Easy Apple Oatmeal Cookies
- Pumpkin Spice Granola
- Blackberry Oatmeal Crumb Bars
- Cranberry Date Bars
- Oatmeal Chocolate Chip Cookies
Oats make a healthy addition to many recipes and add fiber to your diet.
I make Carrot Cake Overnight Oats in a pint-size Mason jar. Use a funnel to help you easily and neatly get the ingredients in the jar.
Carrot Cake Overnight Oats Recipe
What’s needed:
- old-fashioned rolled oats or quick-cooking oats
- grated carrots
- pumpkin seeds
- maple syrup
- vanilla
- pumpkin pie spice
- regular milk or almond milk
- pecans, optional
How to make Carrot Cake Overnight Oats
Instructions:
- Add the first 6 ingredients to a pint-size Mason jar and stir to combine. Pour the milk into the jar and stir again. Seal with a lid and place in the refrigerator for 4 hours or overnight.
- Before serving, heat the oatmeal in the microwave for 30 seconds if you like it warm. Otherwise, remove it from the refrigerator, spoon oatmeal into bowls, add the chopped pecans and enjoy it cold. Recipe makes 2 servings.
Add-ins for Carrot Cake Overnight Oats
Dried Fruit– Raisins, dried pineapple chunks or dried apricots can be added for more sweetness and a pop of fruit flavor.
Seeds– Seeds are delicious in oatmeal and add more fiber to the bowl. We like pumpkin seeds, but chia and flax are also good choices.
Nuts– Pecans give this bowl of oatmeal the crunch that so many people love. Add shredded coconut, chopped walnuts, roasted pistachios or use what you already have on hand.
More Quick and Easy Breakfast Recipes
- Mini Bagel Eggs Benedict
- Crunchy French Toast
- Peanut Butter Granola
- Cheesy Bacon Egg Muffins
- Frozen Peach Smoothie
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Carrot Cake Overnight Oats
Ingredients
- 1 cup oats, quick-cooking or rolled
- 1/4 cup carrots, grated
- 1 tablespoon pumpkin seeds
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk
- 1/4 cup chopped pecans
Instructions
- Add the first 6 ingredients to a pint-size Mason jar and stir to combine. Pour the milk into the jar and stir again. Seal with a lid and place in the refrigerator for 4 hours or overnight.
- Before serving, heat the oatmeal in the microwave for 30 seconds if you like it warm. Otherwise, remove it from the refrigerator, spoon oatmeal into bowls, add the chopped pecans and enjoy it cold. Recipe makes 2 servings.
Equipment
- measuring cups
- 1 pint-size Mason jar
