Easter may be over, but we’re still celebrating Easter desserts over here because…um….CARROT CAKE, Y’ALL! Thankfully, dessert for breakfast is totally acceptable here on Jar Of Lemons. Especially when it’s these delicious, sweet, creamy, and heavenly Carrot Cake Overnight Oats! Read on or jump to the recipe below!

If you’ve never had overnight oats, well, let me just TELL YA. We’re kind of obsessed with them over here on this little blog. I know they’re SO 2011, but to me they’re timeless. Such a fave! Basically oats that are prepared the night before, placed in the fridge over night, and enjoyed devoured the next morning. You can make them in mason jars and take them on-the-go, too!

Here’s the thing: there are a million ways to make overnight oats! But the simple formula is this: rolled oats + almond milk + optional sweetener of choice. The flavors and variations are completely up to you! Apple Cinnamon Overnight Oats, Oatmeal Cookie Overnight Oats, Mocha Latte Overnight Oats, Banana Coconut Cream Pie Overnight Oats, and in this case, Carrot Cake Overnight Oats. Endless possibilities, friend!

Overnight oats are served cold, but can be warmed up if desired. Personally, I love to eat them straight out of the fridge. Especially in the summer, when the weather’s warmer! They’re also healthy and great for a post-workout meal.

This Carrot Cake Overnight Oats recipe is SO easy to make!

You’ll need rolled oats, almond milk (any milk will work, but I think they taste best with almond), maple syrup, cinnamon, carrot shreds, pecans, and coconut shavings. I made the carrot shreds by lightly blending matchstick carrots in my Ninja food processor (<—–this thing is the BEST! My absolute fave kitchen item) until they were tiny pieces. Super easy!

Simply put it all together in about 5 minutes and DONE. Carrot Cake Overnight Oats in a breeze!

Check out this video on how to make these easy Carrot Cake Overnight Oats, then be sure to follow along over on YouTube!

5 from 1 vote

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Carrot Cake Overnight Oats

Vegan, Vegetarian, Gluten Free, Refined Sugar Free

Course Breakfast

Cuisine American

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 344 kcal

Ingredients

• 1/2 cup rolled oats
• 3/4 cup almond milk
• 1/4 cup shredded carrots
• 1 Tbsp maple syrup
• 1 tsp cinnamon
• 1 Tbsp crushed pecans
• 1 Tbsp shredded coconut

Instructions

1. Mix all ingredients together (except for the pecans and coconut) in a bowl or mason jar. 

2. Add the pecans and coconut on top, cover with a lid, and set in refrigerator overnight. Enjoy in the morning!

What are some overnight oats flavors you’d like to see here on Jar Of Lemons? Let me know in the comments below!