These Carrot Cake Overnight Oats taste like dessert for breakfast and I am completely here for it. I am a huge carrot cake fan, so when I figured out how to turn those flavors into a prep-ahead breakfast, it became an instant repeat in our house. The cream cheese swirl on top really seals the deal.

Why You’ll Love This

All the cozy flavors of carrot cake with none of the actual baking. The shredded carrot softens overnight and adds natural sweetness, while the cinnamon and maple syrup bring that classic spiced warmth we all love.

Ingredients

1/2 cup rolled oats
3/4 cup milk
1/2 cup shredded carrots
1 oz cream cheese, softened
1/2 tsp cinnamon
1 tbsp maple syrup
2 tbsp raisins

How to Make It

Stir together oats, milk, shredded carrots, cinnamon, and maple syrup in a jar. Add raisins and give it another stir. Refrigerate overnight or at least 6 hours. In the morning, mix cream cheese with a tiny bit of maple syrup until smooth and dollop it on top. Add a little extra cinnamon if you are feeling it. It keeps well in the fridge for up to three days.

This post contains affiliate links. I may earn a small commission at no extra cost to you. I always keep a set of wide-mouth mason jars on hand for overnight oats and meal prep in general.