These High Protein Carrot Cake Overnight Oats are a creamy, make-ahead breakfast made with old-fashioned oats, grated carrots, Greek yogurt, and warm spices. Packed with protein and fiber, they taste like carrot cake and are perfect for busy mornings.
I’m obsessed—tastes just like carrot cake and couldn’t be easier. Making a double batch next time!
-Savannah K.
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Bailey's Thoughts ...
This recipe is proof that overnight oats never went out of style—we just stopped talking about them. Toss a few pantry staples in a mason jar, let them hang out in the fridge overnight, and wake up to a healthy breakfast option that’s creamy, satisfying, and packed with nutrients. These High Protein Carrot Cake Overnight Oats taste like dessert (carrot cake flavor!), but with enough protein, healthy fats, and whole grains to actually fuel your day. If you’ve never tried overnight oats, this is a very good place to start.
Shredded fresh carrots, warm cinnamon, a drizzle of maple syrup, and a splash of vanilla extract give these oats all the cozy vibes of carrot cake. Stir in creamy Greek yogurt, your go-to milk, and a handful of plump raisins or crunchy nuts, and you’ve got a chilled, spoonable breakfast that feels like dessert.
Want to make these even easier? Skip the food processor and just use a box grater for the carrots—no need to overthink it. Any kind of milk works (yes, even soy milk, oat milk, or coconut milk) and you can swap in vegan yogurt if you’re dairy-free. Just don’t skip the vanilla extract—it pulls all the carrot cake flavors together. And if you’re making a large batch, use an airtight container instead of individual mason jars to save time on cleanup.
-Bailey
P.S. Not totally sold on the whole shredded carrot situation? Try my Blended Chocolate Overnight Oats instead. Same easy, make-ahead vibe—just way more chocolate.
Ingredients
Old-Fashioned Oats: Look for rolled oats—not quick oats or steel-cut oats—for the right texture and creamy consistency.
Carrot: Use whole carrots and grate them yourself for the freshest flavor and best texture. Pre-shredded carrots are too dry and coarse.
Milk: Any type works—almond milk, oat milk, soy milk, coconut milk, or dairy milk are all great.
Plain Greek Yogurt: Adds protein and gives the oats a thick, creamy texture.
Maple Syrup: Adds natural sweetness and classic carrot cake flavor.
Cinnamon: Brings warmth and spice that ties the whole recipe together.
Vanilla: Enhances the carrot cake flavor and adds a subtle sweetness.
Instructions
Step 1: Use a food processor or box grater to grate 1-2 large carrots. You will need 1 cup in total.
Step 2: In a medium bowl, combine rolled oats, carrots, cinnamon, milk, maple syrup and vanilla. Stir.
Step 3: Transfer ¼ of the oat mixture into each of (4) 8 ounce mason jars and seal with a lid.
Step 4: Place overnight oat jars into the refrigerator for a minimum of 6 hours (all night is best). To serve, stir and add desired toppings.
Top Tip
Don’t skip the overnight chill—at least 6 hours in the fridge gives the oats time to fully soften and soak up the flavor for that ideal creamy texture.
Substitutions
Milk: Use what you have on hand. All milk will work similarly for this recipe.
Plain Greek Yogurt: Substitute with an equal amount of plain regular yogurt or vegan yogurt for a slightly thinner consistency.
Maple Syrup: Use honey or agave syrup in equal amounts. Flavor will vary slightly, but sweetness level remains similar.
Cinnamon: Substitute with pumpkin pie spice or a mix of ½ teaspoon cinnamon and ¼ teaspoon nutmeg for a spiced twist.
Vanilla: Substitute with an equal amount of vanilla bean paste or maple extract for a slightly different flavor profile.
Variations
Gluten-Free: Use certified gluten-free oats to ensure the recipe is gluten-free.
Dairy-Free: Use plant-based milk and substitute Greek yogurt with vegan yogurt.
Vegan: Use plant-based milk, vegan yogurt, and swap maple syrup with agave if preferred.
Nut-Free: Omit pecans.
Higher Protein: Stir in a scoop of protein powder or an extra spoonful of Greek yogurt to boost grams of protein.
Feed a Crowd: Double or triple the recipe and store in a large airtight container instead of individual jars.
Make-Ahead: Store assembled oats in the refrigerator for up to 5 days. Wait to add toppings until just before serving.
Storage
Overnight oats do not freeze well but can be stored in a mason jar or airtight container in the refrigerator for up to 5 days. If you meal prep on Sunday, you will have enough overnight oat jars to get through the whole work/school week!
To serve, just give them a quick stir and then pile on your favorite toppings.
Equipment
Mason Jars - Use these Ball Mason 8 ounce Quilted Jelly Jars with Lids and Bands (set of 12) if I am making individual servings.
Snapware - When I'm making the recipe to serve to the whole family the next morning, I use these 4-cup total solution square food storage containers. 1 container holds the full recipe.
FAQ's - Carrot Cake Overnight Oats
Rolled oats, or Old Fashioned Oats are best for making overnight oats. Quick oats become too mushy and steel cut oats retain a chewy texture even after soaking for 12+ hours.
Yes, they offer a range of healthy benefits due to their high fiber and protein content. Avoid sugar-y toppings like chocolate syrup and whipped cream.
Greek yogurt makes the overnight oats more filling and gives a rich creamy texture.
You can. They are typically enjoyed cold, but if warm is your preference, go for it! Just pop them into the microwave.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Carrot Cake Overnight Oats:
Recipe
Carrot Cake Overnight Oats
- Total Time: 10 minutes
- Yield: 4 servings
Description
These High Protein Carrot Cake Overnight Oats are a creamy, make-ahead breakfast made with old-fashioned oats, grated carrots, Greek yogurt, and warm spices. Packed with protein and fiber, they taste like carrot cake and are perfect for busy mornings.
Ingredients
- Old-fashioned oats (2 cups | 160g)
- Carrot, grated (1 cup | 110g)
- Milk (1 cup | 240ml)
- Plain Greek yogurt (1 cup | 240g)
- Maple syrup (2–3 tablespoon | 30–45ml)
- Cinnamon (1 teaspoon | 2.5g)
- Vanilla extract (1 teaspoon | 5ml)
Optional Toppings: Pecans, raisins, yogurt and/or additional grated carrot
Instructions
- Grate carrot (1 cup) using a box grater or food processor until finely shredded.
- In a medium bowl, combine old-fashioned oats (2 cups), carrot (1 cup), milk (1 cup), plain Greek yogurt (1 cup), maple syrup (2–3 tbsp), cinnamon (1 tsp), and vanilla extract (1 tsp). Stir until well mixed.
- Divide the oat mixture evenly into four 8-ounce mason jars or another airtight container and seal with lids.
- Refrigerate for at least 6 hours, or overnight, until the oats are fully softened.
- Before serving, stir and top with pecans, raisins, yogurt, or grated carrot, if desired.
Notes
Storage: Store in the refrigerator for up to 5 days. Stir before serving and add toppings just before eating. Freezing is not recommended, as the texture becomes watery once thawed.
Dairy-Free: Use plant-based milk and swap the Greek yogurt for vegan yogurt.
Gluten-Free: Use certified gluten-free oats.
Nut-Free: Omit pecans.
Vegan: Use plant-based milk, vegan yogurt, and maple syrup.
Higher Protein: Add a scoop of protein powder or an extra spoonful of Greek yogurt.
Kid-Friendly: Skip the raisins and top with a drizzle of maple syrup or mini chocolate chips.
Feed a Crowd: Double or triple the recipe and store in a large airtight container instead of individual jars.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 188
- Sugar: 13.6 g
- Sodium: 116.4 mg
- Fat: 11.8 g
- Carbohydrates: 20.2 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Mary
These all look great! Can't wait to try them! Thanks!
Cathy K.
Just wow!! My whole family loved this recipe.