Carrot Cake Overnight Oats – Sinful Nutrition

These carrot cake overnight oats are quick and easy to make, and a healthier way to enjoy cake for breakfast!

It may be the dietitian in me, but I LOVE carrot cake. I’ve grown to love a balance of flavors and textures in almost everything I eat. Sweet and salty. Soft and crunchy. Hot and cold. Carrot cake hits hard in that department, with the crunch of the carrots and pecans, and the balance of tangy and sweet with the cream cheese icing.

So I’m channeling spring a little early, and bringing my obsession with carrot cake to the breakfast world. You’re welcome.

What makes these carrot cake overnight oats delicious and healthy

• rolled oats
• brown sugar
• cinnamon
• raisins
• chopped pecans
• salt
• shredded carrot
• low-fat milk
• vanilla
• plain low-fat Greek yogurt

How to make these overnight oats

To start, in a large mixing bowl, add 1 cup of rolled oats, 1 1/2 tablespoons of brown sugar, 1 teaspoon cinnamon, 1/4 cup raisins, 3 tablespoons chopped pecans, and a pinch of salt. Mix until combined.
Next, stir in 1/2 cup of shredded carrot (about 1 medium carrot), 1 cup low-fat milk, 2 teaspoons vanilla, and 1/2 cup plain low-fat Greek yogurt. Stir the mixture until fully combined.

Transfer mixture to 2 resealable jars or containers, cover, and refrigerate overnight. When ready to enjoy, top with extra cinnamon and chopped pecans if desired.

Pro Tips:

• You can adjust the sweetness based on your tastes, or swap out brown sugar for maple syrup or honey as well.
• I love using golden raisins, or chopped walnuts, too.
• I like using the biggest grater for the carrot for extra texture, but feel free to shred smaller if you don’t want a little crunch to your carrots.

FAQs

How long do these overnight oats last?

If kept in the refrigerator, and covered, these overnight oats can last up to 4 days.

Can you heat them up?

Yes! If you prefer enjoying these warm, I would not add the yogurt to keep it from breaking when heated. Or, if you want to add the yogurt, you can heat in the microwave in 20 second intervals, stirring in between until warmed.

Do you need to make them in a jar?

Absolutely not. You can make and store them in any container with a lid. And if planning to heat, store in a microwave-safe container for easy heating.

Money-Saving Tips for these Carrot Cake Overnight Oats

Buy in bulk. Purchase items you use often, like oats, carrots, yogurt, or cinnamon in larger containers. These tend to be more cost-effective options, but only if they are items you use regularly, instead of throwing the excess away.
Use store brands. Utilize store brands for items like spices, milk, oats, and raisins. They tend to be less expensive, and don’t sacrifice quality or flavor.

more overnight oat recipes:

Key Lime Pie Overnight Oats
Greek Yogurt Pumpkin Spice Overnight Oats
Cheddar and Herb Savory Overnight Oats

Did you make this recipe? Leave me a comment and rating & let me know how it came out!

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Carrot Cake Overnight Oats

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Description

These carrot cake overnight oats are quick and easy to make, and a healthier way to enjoy cake for breakfast!

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• 1 cup rolled oats
• 1 1/2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 cup raisins
• 3 tablespoons chopped pecans
• pinch salt
• 1/2 cup shredded carrot (about 1 medium carrot)
• 1 cup low-fat milk
• 1/2 cup plain Greek yogurt
• 2 teaspoons vanilla

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Instructions

1. In a mixing bowl, add oats, brown sugar. cinnamon, raisins, chopped pecans, and salt, and stir to combine.
2. Add shredded carrot, milk, yogurt, and vanilla, and stir until fully combined.
3. Transfer to 2 jars or containers with resealable lids, and refrigerate overnight.
4. When ready to eat, sprinkle with extra cinnamon and chopped pecans if desired.

• Prep Time: 5 min
• Category: Breakfast
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 recipe
• Calories: 411
• Sugar: 24
• Sodium: 118
• Fat: 11
• Saturated Fat: 1
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 64
• Fiber: 8
• Protein: 17
• Cholesterol: 8

Keywords: oats, oatmeal, breakfast, recipe, make ahead