A delicious, healthy blend of old fashioned oats, nut milk, shredded carrots, dried cranberries, chia seeds, maple syrup, and spices then topped with a creamy greek yogurt maple “frosting.” These overnight oats taste just like a decadent piece of carrot cake but are actually really good for you. Who says you can’t have your cake and eat it too?!?
Even though Easter is over, I am still obsessing over carrot cake. I mean it’s a spring-time classic that needs more than one day of love… Amiright?! It’s one of my favorite treats this time of year! I love the combination of the dense, spiced cake with the decadent, tangy cream cheese frosting. It’s magical!
I decided to do something kind of crazy….make this decadent dessert healthy and taste absolutely amazing!!
You may be wondering, how is that possible?!?! Well, I imparted these wonderful flavors into one of my favorite breakfast treats: overnight oats!
Now I cam enjoy carrot cake for breakfast! Yaas!
It’s has the creamy, delicious notes of overnight oats and the rich, sweet & spiced flavors of carrot cake. Then the overnight oats are topped with this maple greek yogurt that mimics cream cheese frosting with its sweet and tangy flavors. It truly tastes like a piece of carrot cake.
Although this breakfast treat may taste indulgent, it’s actually very healthy. It’s refined sugar free & gluten-free, plus packed with protein and fiber from the oats and chia seed, fresh carrots (so you get veggies for breakfast), and healthy fat from the greek yogurt and walnuts. It’s a power breakfast that will fuel your day!
Let’s get to making these oats!
In a large bowl, combine all of the dry ingredients for the overnight oats: old fashioned oats (not quick cooking oats), spices, shredded carrots, dried cranberries, maple syrup, vanilla, salt, and spices. Add the milk and stir until well-combined. Place in the fridge and allow to set up overnight.
I highly recommend using fresh shredded carrots for this recipe. The carrots that come in a bag are preserved with chemicals and will not break down and become as tender in your finished product as fresh carrots.
One thing I love about overnight oats is they are an easy, make ahead breakfast. They are perfect for meal prep on the weekends so you have a delicious, grab-and-go breakfast all week! You just have to remember to make them the night before so they are perfect and creamy in the morning!
The next morning once the oats have set up, divide the oats between three to four glasses. In a separate bowl, combine the greek yogurt, maple syrup, vanilla, and salt. This mixture create a sweet and tangy topping that works as the cream cheese frosting in our carrot cake parfaits.
Top each glass of oats with a dollop of the greek yogurt maple frosting. Then garnish with dried cranberries, coconut flakes, and walnuts.
This rich, creamy, delicious parfait is a great way to start your day. It’s healthy and filling, but tastes like a perfect piece of carrot cake.
I love when I can have my cake and eat it too!
Carrot Cake Overnight Oatmeal
Carrot Cake Overnight Oats
- 1 cup rolled/old fashioned oats
- 1/2 cup fresh shredded carrots about 1 large carrot shredded
- 1 1/2 cups milk I used almond
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup dried cranberries
- Walnuts dried cranberries, and coconut flakes for topping
Greek Yogurt Maple “Frosting”
- 1/3 cup plain greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste or vanilla
- Pinch salt
In a large bowl, mix all of the dry ingredients (except topping ingredients).
Add milk and stir until everything is well-incorporated.
Place in fridge and allow it to set up overnight.
Remove from fridge. And divide oatmeal between 3 bowls/glasses.
In a small bowl, mix together all of the frosting ingredients. Top each glass with a dollop of the frosting.
Top oatmeal with desired amount of walnuts, coconut flakes, and dried cranberries.
Serve and enjoy!
I recommend using fresh shredded carrots instead of pre-shredded as the fresh will become more tender in the oats.
You can use raisins instead of dried cranberries, if preferred.