This healthy carrot cake oatmeal recipe is sweet, spicy, and delicious, just like actual carrot cake!
It’s like eating carrot cake for breakfast.
(Which I can’t say I’ve never done before…)
These filling and nutritious carrot cake overnight oats give you all the sweet flavor of real carrot cake, with more than 50% of your daily Vitamin A requirement and over 9 grams of fiber!
You can even crumble a healthy carrot cake cupcake on top if you want:
The carrot cake oatmeal is pretty easy to make and can be prepared either the night before or up to three days in advance for an instant and healthy breakfast when you’re short on time.
Just combine the ingredients in a lidded jar, shake very well, and refrigerate.
The oats will soak up all the liquid overnight, and this thick carrot cake breakfast will be ready to eat by the next morning.
Optional Add-Ins:
Raisins
Shredded Coconut
Chia Seeds
Almond Butter
Walnuts
Carrot Cake Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2-3 tbsp shredded carrot
- 1/2 cup plain yogurt – such as coconutmilk yogurt
- 1/2 cup milk of choice
- 1 tbsp almond or coconut butter, optional
- sweetener of choice as desired (amount will depend on your tastebuds and whether or not you are using sweetened milk and yogurt)
- optional add-ins, such as raisins, shredded coconut, chia seeds, or chopped walnuts
Instructions
- Combine all ingredients in a lidded jar, shake very well, and refrigerate overnight. The next day, you can eat cold or reheat either in the microwave or on the stovetop.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Overnight Oats:
Thin Mint Cookie Overnight Oats
Emily says
Overnight Oats!
Juliette @ Namastay Traveling says
My ALL TIME favorite dessert! Can’t wait to try each and every one of these! I’ll have some awesome eyesight after all those carrots 🙂
Aime says
is still a healthy breakfast if I top it with cream cheese frosting…? For uh, protein and calcium. Looks delicious!
Sherry says
You had me until the raisins. YUCK! (LOL.)
All joking aside — I’ll have to give this recipe a try. I love carrot cake and this sounds yummy for breakfast.
Only without raisins. 😉
Sierra says
Sheryl, I was scrolling down on the comments, and was a little apalled when I skimmed over yours. After all, Katie works hard to create recipes that are creative, yummy and easy; there is no need to so blatantly criticize her suggestion of adding raisins with a resounding, “YUCK!” Even to my ears, it sounded harsh and cold.
As with many things in life, people’s Food preferences wildly differ. As a mom, I can sure attest to that—one kid hates the lumpy texture of cottage cheeses while another loves diced fruit and some cottage cheese for a snack. Yet, when I serve dinner, I remind my kids to say, “No, thank you. It’s not my taste,” if they are offered foods they’ve already tried and didn’t appreciate. Even at the tender ages of three and seven, my kids have internalized the message of appreciating different tastebuds.
My point is, please try to be a little more thoughtful before posting. Good luck!
Cassie Autumn Tran says
One thing I adore about spring is all of the seasonal carrot cake flavored goodies and recipes! I was STOKED to read how to eat carrot cake for breakfast, and I wasn’t disappointed once again! I definitely need to step it up and notch with my oatmeal game. It’s time I start whipping them up again!
Tori//Gringalicious.com says
Omg, I totally want to try this!
Belsante says
How do you think this would work with water in place of the milk? Looks delicious by the way!
Jason Sanford says
Probably less creamy. Why not use your favorite plant-based milk, such as soy, almond, coconut, or ricemilk?
Aly says
Katie,
You are amazing! Thank you for this recipe! Carrot cake is my fave but gave it up for my healthy eating routine. This truly tastes as naughty as carrot cake covered in cream cheese frosting without all of the guilt! So happy I found your site!
Bites for Foodies says
Believe it or not, I never used to like carrot cake…that is, unless I tried a piece at a popular restaurant where I lived. It was SO delicious that I was instantly hooked!! I too make carrot cake overnight oats, and a few other carrot cake-inspired recipes that are always on my to-make list!
http://www.bitesforfoodies.com/recipes/no-bake-carrot-cake-balls/
http://www.bitesforfoodies.com/recipes/carrot-cake-oatmeal-cookies/
http://www.bitesforfoodies.com/recipes/carrot-cake-oatmeal/
Christina says
Great recipe! I had it for breakfast this morning. I added coconut butter instead of almond butter and all of the optional add ins. It really did remind me of carrot cake! Thank you for the recipe – and please do more overnight oats!
Joana says
Tried this out!
I really liked this recipe thank you for sharing. I used vanilla flavored almond milk and silk almond yogurt so I did not add additional sweetener. The only add-on I used was chia seeds since I’m not in love with raisins (considered adding craisins but haven’t yet). I ate it cold this past morning, and this morning will try eating it warm to compare.