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Carrot Cake Overnight Oats

Carrot Cake Overnight Oats combine rolled oats with shredded carrots, cinnamon, and a vanilla-sweet yogurt base. Overnight chilling turns everything into a creamy, cake-like texture—no oven required.
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Prep Time 5 minutes
overnight chilling 8 hours
Total Time 8 hours 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

base
  • 0.5 cup old-fashioned rolled oats
  • 0.5 cup milk
  • 0.25 cup plain Greek yogurt
  • 0.25 cup finely shredded carrots
  • 1 tbsp maple syrup
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
swirl and topping
  • 2 tbsp chopped walnuts
  • 1 tbsp cream cheese, softened, for swirling

Method
 

Make the oat mixture
  1. Whisk together milk, Greek yogurt, maple syrup, cinnamon, and vanilla extract until smooth, scraping the bottom of the bowl for an even color.
  2. Stir in the rolled oats and finely shredded carrots until fully combined and no dry oats remain.
Swirl and chill
  1. Pour the mixture into a jar and swirl in the softened cream cheese until streaks form through the oats.
  2. Cover and refrigerate overnight for at least 4 hours until thick and set, with a spoonable, pudding-like texture.
Serve
  1. Top with chopped walnuts right before serving for added crunch and nutty aroma.

Notes

For best texture, use finely shredded carrots so they soften evenly during chilling. Store covered in the refrigerator up to 4 days (it will thicken as it sits); stir well before eating. Freezing isn’t recommended because Greek yogurt can change texture. For a dairy-light option, use lactose-free milk and lactose-free cream cheese (vanilla extract and cinnamon stay the same).