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Two mason jars filled with carrot cake overnight oats with greek yogurt on top and peanut butter dripping down the side of the glass.

Carrot Cake Overnight Oats

These creamy carrot cake overnight oats have warm spices, shredded carrots, and a hint of maple—an easy, make-ahead breakfast!
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Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 479 kcal

Equipment

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk any kind ( I used 2%)
  • 1 cup Greek yogurt divided ( I used zero fat)
  • 2 tablespoons maple syrup or honey (you can use liquid stevia if you prefer.)
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup shredded carrots
  • 1 tablespoon chia seeds optional
  • 1 tablespoons chopped walnuts optional
  • 1 tablespoons peanut butter optional, for topping

Instructions
 

  • Divide the oats evenly between two jars or containers.
  • Pour half of the milk and ¼ cup of Greek yogurt into each jar.
  • Add 1 tablespoon of maple syrup (or honey), ¼ teaspoon of vanilla extract, and ½ teaspoon of cinnamon to each jar.
  • Stir in half of the shredded carrots and chia seeds (if using) into each jar.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Before serving, top each jar with the remaining ¼ cup of Greek yogurt, sprinkle with walnuts, and drizzle with peanut butter if desired. Stir slightly or enjoy as is!

Nutrition

Calories: 479kcalCarbohydrates: 66gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 14mgSodium: 174mgPotassium: 766mgFiber: 9gSugar: 31gVitamin A: 10823IUVitamin C: 4mgCalcium: 353mgIron: 3mg
Keyword Creamy, Easter, Healthy, No Bake
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