Pin it I was skeptical the first time someone mentioned carrot cake for breakfast. It sounded like a dessert experiment gone wrong, until I tried overnight oats with grated carrots and warm spices. Now it is the breakfast I actually look forward to preparing the night before.
My roommate walked into the kitchen while I was grating carrots at 9pm and looked at me like I had lost my mind. The next morning she took one bite and asked for the recipe.
Ingredients
- Old-fashioned rolled oats: These soften beautifully overnight without turning mushy, steel-cut oats stay too chewy and quick oats dissolve completely
- Milk: Dairy adds richness but oat milk keeps it plant-based and surprisingly creamy
- Greek yogurt: The tang cuts through the sweetness and makes each spoonful feel substantial
- Maple syrup or honey: Two tablespoons strikes the right balance but start with one if you prefer less sweetness
- Vanilla extract: Do not skip this, it is what ties all the spices together
- Finely grated carrot: Use the small holes on your box grater so the carrots practically disappear into the oats
- Ground cinnamon: One half teaspoon gives that familiar carrot cake warmth without overpowering
- Nutmeg and ginger: Just a pinch of each adds depth so it does not taste like oatmeal with cinnamon dumped on top
- Salt: A tiny pinch wakes up all the spices
- Walnuts or pecans: Toast them for a few minutes first if you want extra crunch
- Raisins: Plump up overnight and provide little bursts of sweetness throughout
Instructions
- Mix your base:
- Combine oats, milk, Greek yogurt, maple syrup, and vanilla in a bowl or mason jar until no dry pockets remain.
- Add the flavor:
- Fold in grated carrots, cinnamon, nutmeg, ginger, salt, nuts, and raisins until everything is evenly distributed.
- Let it rest:
- Cover and refrigerate for at least eight hours so the oats soften and the spices meld together.
- Make the frosting:
- Whisk softened cream cheese with a tablespoon of milk and maple syrup until smooth and drizzleable.
- Serve it up:
- Stir the oats in the morning and top with the cream cheese drizzle or any extra toppings you like.
Pin it This recipe saved me during a week of early meetings when even making coffee felt like too much effort.
Make It Yours
Swap raisins for chopped dried apricots or dried cranberries if raisins are not your thing. Chia seeds or ground flaxseed blend right in and add healthy fats without changing the texture much.
Storage Tips
These oats keep well in the refrigerator for three to four days which means you can meal prep breakfast for half the week in one go. Store the cream cheese drizzle separately and add it right before eating.
Serving Ideas
Serve cold straight from the jar or let it sit on the counter for ten minutes if you prefer it closer to room temperature. A sprinkle of shredded coconut on top makes it feel extra special.
- Warm the oats slightly if cold breakfast does not appeal to you
- Add a dollop of peanut butter for extra protein
- Top with fresh apple slices in the fall
Pin it Waking up to breakfast already waiting for you feels like a small luxury.
Recipe Questions & Answers
- → Can I use plant-based milk and yogurt?
Yes, plant-based milk and yogurt can be substituted to make this dish vegan-friendly without altering its texture significantly.
- → How can I make this nut-free?
Omit the walnuts or pecans and consider adding seeds like chia or flaxseed for added texture and nutrition.
- → What is the purpose of letting the oats chill overnight?
Overnight chilling softens the oats and allows the flavors from the carrots and spices to meld, creating a creamy texture and rich taste.
- → Can I adjust the sweetness?
Absolutely, maple syrup or honey quantities can be tailored to personal preference for sweetness.
- → What toppings work best with this dish?
Optional toppings include a cream cheese drizzle, extra nuts, shredded coconut, or additional grated carrot for extra flavor and texture.