Carrot Cake Overnight Oats

jar filled with oats, topped with carrots and pecans

5 from 2 votes

Carrot Cake Overnight Oats is an easy, creamy breakfast that is great for meal prep, high in protein, and filled with fiber!

Prep Time: 15

Soaking Time: 6

Total Time: 15

Servings:

Author: Shweta

Ingredients

¾ cup quick cooking oats
2 tbsps chia seeds
1 tablespoon ground flaxseed
1 teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon nutmeg
1 cup shredded carrot
⅛ teaspoon salt
½ teaspoon vanilla extract or powder
¼ cup maple syrup
1¼ cup milk of choice* (see notes), I used soy milk
½ cup plain yogurt, unsweetened, I used soy yogurt
¼ cup chopped pecans, optional

Instructions

In a large bowl, add oats, chia seeds, flaxseed, cinnamon, ginger, nutmeg, carrot, and salt. Whisk together until well combined. Add the vanilla, maple syrup, yogurt, milk, and pecans (if using). Combine well until no lumps remain.
*If you prefer your oats to have more liquid versus remain chunky, add ¼ cup more milk after the oats have been soaked overnight.
Divide them equally into individual mason jars or glass containers. Top with additional pecans and cinnamon if desired.
Cover and refrigerate for 6 hours or overnight.
Eat cold after the oats have been soaked. Get creative and add your choice of toppings like pumpkin seeds, hemp seeds, chia seeds, nuts, or raisins!

Notes

Depending on the type of milk, the consistency can vary. If you use thinner milk such as almond or skim milk, I would use ¼ cup less milk.

The consistency also varies on the type of oats you use. For this recipe, I used quick-cooking oats. However, if you use rolled oats, you will be okay with using less milk.

When filling your jars, I recommend leaving a little room at the top to add milk or toppings for easy mixing.

Nutrition Info

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