Carrot Cake Overnight Oats for a Sweet Healthy Start

Carrot Cake Overnight Oats combine the flavors of dessert with nutritious ingredients for a healthy breakfast.

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Prep Time 15

Chilling Time 3

Total Time 3 15

Servings: 2 bowls

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

0.5 cup Milk Use dairy-free for vegan option.
0.5 cup Vanilla Greek Yogurt Can substitute with plain Greek yogurt mixed with maple syrup.
0.5 cup Oats Can use quick, minute, or rolled oats; avoid steel-cut.
1 scoop Vanilla Protein Powder Optional for extra protein.

For the Flavor and Texture

1 tablespoon Chia Seeds Adds thickness and healthy fats.
1 teaspoon Cinnamon Main spice for flavor.
0.25 teaspoon Nutmeg Enhances flavor depth.
0.25 teaspoon Ginger Adjust to taste.
a pinch Salt Enhances flavors.

For the Signature Touch

0.5 cup Shredded Carrots Freshly shredded recommended.
0.25 cup Chopped Walnuts Omit for nut-free version.

Equipment

Mason jar

Method

Step‑by‑Step Instructions

Whisk together ½ cup of milk and ½ cup of vanilla Greek yogurt until smooth.
Stir in ½ cup of oats, optional protein powder, chia seeds, cinnamon, nutmeg, ginger, and salt.
Incorporate ½ cup of shredded carrots and ¼ cup of chopped walnuts gently.
Let the mixture sit for about 10 minutes to thicken.
Cover and refrigerate for at least 3 hours or overnight.
Stir before serving, and add toppings as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Perfect for meal prep and can be stored for up to 5 days in the fridge.

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