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+ servings
jar of carrot cake overnight oats topped with grated carrots, pineapple, coconut and pecans

Carrot Cake Overnight Oats

All the flavors of yummy carrot cake in a healthy oatmeal breakfast version. Protein, fruit, vegetables and loads of flavor!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
resting time 2 hours
Total Time 5 minutes
Servings 1
Calories 278kcal


  • ¼ cup rolled oats
  • cup almond milk unsweetened
  • ¼ cup greek yogurt plain non fat
  • 1 teaspoon honey
  • 1 teaspoon chia seeds
  • teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon vanilla extract
  • 1 tablespoon carrots finely grated
  • 1 tablespoon pineapple finely chopped
  • 1 tablespoon pecans chopped
  • 1 tablespoon coconut chips or shredded unsweetened coconut


  • Place oats, milk, yogurt, honey, chia seeds, cinnamon, nutmeg, and vanilla extract in a jar or other container. Cover and shake well, or stir until all ingredients are well combined.
  • Add carrots, pineapple, pecans and coconut chips. Stir again. Cover and place in the refrigerator overnight. 
  • Add additional carrots, pineapple, coconut, and nuts as a topping (optional).


To make for a crowd:
Calculate the measurements by multiplying by how many servings you'd like. Mix everything in a large bowl and then divide into individual portions.


Calories: 278kcal | Carbohydrates: 29g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 232mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2505IU | Vitamin C: 7.9mg | Calcium: 191mg | Iron: 1.4mg