Carrot Cake Overnight Protein Oats
These carrot cake overnight protein oats taste amazing, are high in plant-based protein and provide plenty of energy for an active day. You only need a few minutes to prep them in the evening to to wake up to delicious, sweet and satisfying carrot cake oatmeal.
Carrot cake oats are one my favourite variations of the classic breakfast. This version features raisins and coconut to really bring in that carrot cake flavour.
You’ll love waking up to these wholesome, nourishing and satisfying oats with the added bonus of healthy carrots and plant-based protein powder.
- Rolled oats. You can use quick oats, rolled oats or large flake oats in this recipe.
- Shredded coconut. Use unsweetened fine or medium shredded coconut.
- Raisins. You can use raisins or a couple of chopped dates.
- Cinnamon. Cinnamon is optional but adds a nice hint of flavour.
- Carrot. Use finely grated raw carrot. Make sure it’s fine grated as coarse grated carrot will not soften overnight and hard bits of carrot in your morning oats is kinda gross, tbh.
- Plant-based protein powder. While you can make this recipe with or without protein powder, I really prefer it with the added protein. I like pea protein best for its doughy texture but any plant-based protein works. See recipe notes for making it without protein powder.
These are so easy to make you don’t even really need a recipe. Toss all your ingredients in a far, top it with almond milk, mix well and stick them in the fridge overnight. They take about 60 seconds to prepare, that’s what makes them so great!
- Leave out the protein. It’s up to you but I like the flavour, texture and nutrition that vanilla protein adds. If you’re leaving out the protein, use a bit less almond milk and add a sweetener such as maple syrup or stevia.
- Switch up the add-ins. Feel free to mix and match add-ins like coconut, raisins, walnuts and pineapple.
- Add toppings. I love topping these with ingredients like coconut yogurt, walnuts, almond butter and pineapple.
- Add more spice. Play around with ginger, cinnamon and nutmeg.
- Use a different liquid. Instead of almond milk, try them with light coconut milk or any other plant-based milk you like.
More Overnight Oats Recipes
Loving these carrot cake oats? You might like these too:
- Blueberry Muffin Overnight Oats
- Apple Pie Overnight Oats
- Berry Coconut Overnight Oats
- Chocolate Chip Cookie Dough Oats
You can also try carrots in this carrot zucchini pumpkin oatmeal or for more veggie-packed oatmeal, try these chocolate chip zucchini oats.Print
Carrot Cake Overnight Protein Oats
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Soaking
- Cuisine: American
- Diet: Vegan
These carrot cake overnight protein oats are high in protein, packed with nutrition and take just minutes to prepare. Prep them the evening before to wake up to carrot cake for breakfast!
- 1 cup unsweetened almond milk or other plant milk of choice
- 1/2 cup (50 g) rolled oats
- 1 scoop (30 g) vegan vanilla protein powder
- 2 tablespoons (22 g) raisins
- 2 tablespoons (12 g) unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 cup (35 g) lightly packed, finely grated, peeled raw carrot (1/4 cup tightly packed)
- Add the almond milk to a sealable container, jar or bowl. Add the rest of the ingredients and mix well to combine, making sure there no dry clumps.
- Cover and place in the fridge overnight.
To make these without protein powder, reduce the milk to 3/4 cup and add 1-2 tbsp of maple syrup or sweeten to taste with stevia.
For toppings, try almond butter, coconut yogurt, pineapple, walnuts or additional raisins and coconut.
Keywords: carrot cake overnight oats, carrot cake oatmeal
This recipe was originally published April 17, 2017. It was updated with new photos and text January 2020. There was no change made to the original recipe.
This post is awesome, I’m going to try this recipe at home. Thank you for sharing it.
I’m enjoying this ONO right now! I really like the flavour that the addition of the raisins and coconut give. I topped mine with Forager plain yogurt, sunflower seeds, and pomegranate arils.
This is one of my favourite overnight oat recipes – the raisins and coconut add so much flavour after they’ve soaked all night! Love them. Thank you!
I would love to try out this recipe, but I don’t have rolled oats, but GF steel cut oats from Bob’s Mill; would this recipe work with these oats as well?
This one won’t work with steel cut oats unfortunately. However you could cook the steel cut oats stovetop and then add the rest of the ingredients once cooked. Enjoy!
So I’ve been following you religiously since Jan thanks to our mutual friend Michaela Buskell — bless her!
I literally never cooked before and have always eaten a ton of meat.
Your recipes have made it so easy and have given me the confidence to mess around in the kitchen. I’ve been eating home cooked meals all month – an actual first for me. So THANK YOU!!!!!!
Anyways finally made this today and holy s**t!! Could actually eat all day every day!!
Can’t wait to try more!
Oh, that is the most amazing thing to hear! Bless her, indeed. I’m so happy you’ve been enjoying my recipes and are feeling more confident to play around in the kitchen! That’s awesome. This is one of my faves too, so good! Thanks so much for your comment! 🙂
I love my oats and cook them virtually every day. I am vegan as well so I am always looking for different ways to add more veggies. Your recipes look great. I plan on trying several of them.
This recipe is absolutely fantastic – just like every other recipe I’ve tried from your website! You always create the perfect flavour combinations. I also made your Carrot Cake Energy Balls this evening (I was craving carrot cake haha) and they are excellent as well!! I’ve been reading your blog for a while and I haven’t commented before, but I wanted to tell you how much I appreciate all the great recipes and content you post.
Thank you SOOO much, Mackenzie. That really means the world to me to hear that. I’m so happy you’ve enjoyed the recipes and I really appreciate the comment. You can never go wrong with carrot cake, can you?? Stay in touch 🙂
Sounds like an interesting recipe to try … I’ll have to work it into my rotation this week!
Definitely! Give them and try and let me know how you like them!
Just ate this! SO DANG GOOD! My topping was a mixture of Greek Yogurt/Cream Cheese/Maple Syrup…with sprinkle of walnuts, raisins & shredded coconut! 🙂
Yes! Sounds amazing. Love those toppings! So happy you liked them!
To add more protein you could use some Greek yoghurt instead of all the milk and it’d be thicker ????????????????
Totally! Or coconut or cashew yogurt if you’re dairy-free! 🙂
What a great idea!
And I have a bag of carrots that desperately needs using up before it goes off. Yay, breakfast tomorrow 🙂 I’ll probably leave out the protein, as I get enough already, but this looks delicious. Thanks!
You’re welcome! I hope you enjoy them!