Carrot Cake Overnight Oats

Craving a breakfast that’s easy and exciting? These Carrot Cake Overnight Oats are prepped the night before and packed with flavor from grated carrot, pineapple, maple syrup, and warm spices. No cooking required! Just mix, chill, and enjoy. It’s the perfect make-ahead option for busy mornings.

Course Breakfast, Brunch

Cuisine American

Keyword baked oatmeal, breakfast, oats, overnight oats

Prep Time 15

Chilling Time 4

Total Time 15

Servings

Calories 343kcal

Ingredients

2 cups old fashioned oats
1 cup finely grated carrot
1 cup crushed pineapple with juice
1 cup Greek yogurt plus more for garnish, if desired
1 cup milk
2 tablespoons chia seeds
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch ground nutmeg
Toasted coconut, raisins, and additional carrot for garnish

Instructions

In a mixing bowl, combine the oats, grated carrot, crushed pineapple, Greek yogurt, milk, chia seeds, maple syrup, vanilla, cinnamon, and a pinch of nutmeg.
Stir until everything is well combined.
Cover and refrigerate overnight or at least four hours.
When ready to serve, give the oats a stir and spoon into jars or bowls.
Top with toasted coconut, a few raisins, and extra carrot if desired. A dollop of Greek yogurt or a drizzle of maple syrup also makes a nice finishing touch.

Nutrition