clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot cake overnight oats in mason jars topped with carrots, yogurt and pecans.

Carrot Cake Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bailey Sissom
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: regfrigerator
  • Cuisine: American


Easy carrot cake overnight oats are healthy + loaded with protein. Rolled oats infused with a subtle maple cinnamon flavor and studded with raisins, roasted pecans and fresh carrots. 


  • 2 cups old fashioned oats
  • 1 cup carrot, grated
  • 1 cup milk (any type works)
  • 1 cup plain Greek yogurt
  • 2-3 tablespoons maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla

OPTIONAL TOPPINGS: pecans, raisins, yogurt, grated carrot


  1. Use a food processor or box grater to grate 1-2 large carrots. You will need 1 cup in total.
  2. In a medium bowl, combine rolled oats, carrots, raisins, pecans, cinnamon, milk, maple syrup and vanilla. Stir.
  3. Transfer ¼ of the oat mixture into each of (4) 8 ounce mason jars and seal with a lid.
  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.