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Judy John

Carrot Cake Overnight Oats

Carrot cake overnight oats bring together cozy spices, natural sweetness, and a creamy texture for an easy make-ahead breakfast. This recipe balances indulgent flavor with simple ingredients, making mornings smoother while still feeling like a treat you didn’t have to earn.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
Flavor Mix

Equipment

  • Mixing Bowl
  • Jar or Container
  • Spoon
  • Grater
  • Measuring Cups
  • Refrigerator

Method
 

  1. Grate fresh carrot finely to ensure a soft texture that blends smoothly into the oats.
  2. In a mixing bowl, combine oats, milk, yogurt, grated carrot, and sweetener until fully incorporated.
  3. Add spices and mix gently to distribute flavor evenly without overworking the mixture.
  4. Transfer mixture into a jar, smoothing the top for even soaking overnight.
  5. Refrigerate for at least six hours until oats soften and mixture thickens.
  6. Stir before serving and adjust texture with a splash of milk if needed.

Notes

For softer oats, add more liquid before chilling; for thicker texture, reduce milk slightly. Chill overnight for best consistency. Handle gently when stirring to maintain creaminess. Customize flavors with nuts, raisins, or coconut. Store refrigerated up to three days in airtight containers.