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You are here: Home / Oats / Coconut Carrot Cake Overnight Oats

Coconut Carrot Cake Overnight Oats

By Flora & Vino 12 Comments

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Coconut carrot cake overnight oats with carrots, raisins, and a coconut twist. Gluten-free, naturally sweet, and perfect for meal prep.

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins with an orange towel behind them

Hey, you.

Can I interest you in a little cake for the week?

It’s been an adjustment coming back from Cali and getting back to my routine.

Between the time-zone change, and the whole “spring” forward thing without any signs of spring…

Easy breakfasts are a must as I play catch-up with the present moment!

It’s Sunday now, and I think I can handle taking out my trusted mason jars to do a little meal prep.

Yeah, you can too, friend.

Let’s mix up these nutritious Coconut Carrot Cake Overnight Oats in advance for easy breakfasts for the week!

They’re a piece of cake!

wooden board topped with bowl of shredded carrots, bowl of oats, bowl of yogurt, bowl of chia seeds, bowl of chopped pecans, bowl of shredded coconut, bowl of raisins, and pitcher of almond milk with an orange towel beside it

Meal Prep Carrot Cake for Breakfast

When I was at Expo West in California, I basically lived on these overnight oats for breakfast.

There weren’t a ton of plant-based breakfast options where I was staying, so I was grateful to have oatmeal on the go.

I packed seven Just Oats cups in my luggage and used all seven soaked in almond milk with all the carrot cake fixings.

And then regretted not bringing an eighth, after ruining one of them with lukewarm water at our Bed & Breakfast in Napa, but that’s another story.

Always bring extra, friends!

Anyway, these little cups are so convenient with just one delicious ingredient: certified gluten-free, sugar-free, high quality OATS.

Grab a couple for this recipe and to keep in your spare luggage at all times!

Coconut Carrot Cake Overnight Oats ingredients in mason jars on wooden board with gold spoon

Alliterative Oats Taste Better

Most likely, you’re rolling your eyes at the title of this post.

I know.

You’re probably not surprised I named these Coconut Carrot Cake Overnight Oats, considering my long-term infatuation with alliterative recipes titles.

It rolls off your tongue, though you know?

Kind of like the taste of this easy oatmeal that’s low in sugar, gluten free, and packed with Vitamin A and protein!

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins with an orange towel behind them

What’s Inside Coconut Carrot Cake Overnight Oats

If you’ve visited my blog for a while, you know my porridge isn’t complete without a serving of vegetables hiding somewhere amidst the oats.

It was only a matter of time before I added some carrots and some serious crunch.

The key to this recipe is the fun texture!

Make sure to grate your carrots very finely (but not puréed!) before adding to the mixture.

This adds just the right amount of crunch that’s intriguing but not overwhelming.

To get that carrot-cake vibe I also threw in plump raisins, pecans, cinnamon, and coconut!

After a few test run recipes, I decided the version with a spoonful of shredded coconut added a little something special.

Note: I recommend adding the pecans to the oatmeal post-soaking so they don’t get watered down and retain their crunch.

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins

Swaps and Substitutions

I made these oats perfectly sweet, but unsweetened because I found the combination of juicy raisins, raw carrots, and vanilla protein powder made them tasty enough.

If you prefer sweeter oats, feel free to mix in a little maple syrup or more raisins in.

You also have the option to add sweetness with toppings, which I prefer to do by topping with a spoonful of toasty granola.

If you aren’t into pr-oats (protein powder in your oats!), no worries!

Add more oatmeal instead and make adjustments for consistency and sweetness as noted below.

This is your carrot cake, so make it yours!

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins with an orange towel behind them

Notes on Meal Prep

Enjoy these Coconut Carrot Cake Overnight Oats for an easy spring breakfast that comes together while you’re sleeping.

I love mine with a spoonful of granola and extra shredded carrots and pecans on top for added crunch.

Double the recipe to make more ONOs so you can enjoy carrots and cake for the whole week!

They keep well in the fridge for several days; add more almond milk before serving if they get too dry.

Alternatively, you can halve the recipe to make a single serving.

Cheers!

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins

More Overnight Oats

  • Purple Sweet Potato Overnight Oats

  • Peanut Butter & No-Jelly Overnight Oats

  • Apple Pie Overnight Oats

  • Blueberry Protein Overnight Oats

  • Strawberry Cheesecake Overnight Oats

  • Chocolate Cherry Overnight Oats

  • Key Lime Pie Overnight Oats

  • Oatmeal Raisin SunButter Overnight Oats

  • Red Velvet Overnight Oats

  • Maple Tahini Overnight Oats

  • Maple Tahini Overnight Oats

  • Peanut Butter Pumpkin Overnight Oats

I Want to Hear From You

If you make this Coconut Carrot Cake Overnight Oats recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Coconut Carrot Cake Overnight Oats served in mason jars on wooden board with gold spoons topped with yogurt, shredded carrots, chopped pecans, shredded coconut, and raisins with an orange towel behind them

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Coconut Carrot Cake Overnight Oats


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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 15 mins
  • Yield: 2 servings
  • Diet: Vegan
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Description

Coconut carrot cake overnight oats with carrots, raisins, and a coconut twist. Gluten-free, naturally sweet, and perfect for meal prep.


Ingredients

  • 2/3 cups gluten-free old-fashioned rolled oats (1 container Modern Oats Just Oats)
  • 2/3 cup unsweetened almond milk (add more in the morning if it’s too dry)
  • 4 tsp chia seeds
  • 1/4 cup unsweetened almond milk yogurt
  • 1/2 cup finely grated carrots
  • 2 TBSP vanilla protein powder
  • 2 TBSP raisins
  • 2 TBSP unsweetened shredded coconut
  • 1/4 tsp cinnamon
  • 1 TBSP maple syrup (optional, to taste)

Toppings

  • chopped pecans
  • raisins
  • coconut
  • granola

Instructions

  1. Divide all of the ingredients between two mason jars or glass container.
  2. Stir everything gently to combine, then cover the jars and refrigerate them overnight.
  3. In the morning, stir the mixture and add more almond milk if the oats are too dry or more chia seeds if the mixture is too runny.
  4. Serve the overnight oats with chopped pecans, raisins, coconut, and your favorite granola.
  5. Store leftover overnight oats in the refrigerator for up to one week and enjoy!
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Breakfast
  • Method: Hand-mix
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Modern Oats, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Meal Prep, Oats

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Reader Interactions

Comments

  1. Melina

    March 18, 2018 at 11:09 am

    What can I replace the almond milk yogurt with? I don’t really know what that is or have seen it here (Montreal)

    Reply
    • Flora&Viino

      March 18, 2018 at 11:14 am

      Hi Melina! I would replace it with a bit of coconut milk or coconut cream, or just omit entirely. When I first started recipe testing I didn’t add it in and it tastes fine without, too! It just adds a bit of creaminess to the mixture. Almond milk yogurt is available here as an alternative to regular yogurt– made with almond milk! Let me know what you try and how it works! XO Lauren

      Reply
  2. Lisa

    March 18, 2018 at 3:05 pm

    Awesome recipe Best, Lisa as always! You are so inspiring. Can you come and visit! 🙂

    Reply
    • Flora&Viino

      March 20, 2018 at 10:33 pm

      Thanks so much, Lisa! I’d love to visit XOXO

      Reply
  3. Sandy

    February 17, 2019 at 7:49 pm

    Coconut Carrot Cake ONOs? What does “ONO” stand for?

    Reply
    • Anonymous

      February 18, 2019 at 8:21 am

      Overnight Oats abbreviation! Sorry, haha, I should have spelled this out! 🙂

      Reply
      • Sandy

        February 27, 2019 at 11:00 pm

        Thank you so much!

        Reply
  4. Anastasia

    October 14, 2019 at 8:59 pm

    This is such a simple but flavor packed recipe! I used pumpkin instead of carrots and got my fall fix in a bowl😋

    Reply
    • Flora & Vino

      October 16, 2019 at 8:38 am

      Thanks, Anastasia! I love that you used pumpkin! Sounds delicious! 🙂

      XOXO Lauren

      Reply
  5. Jenn

    June 22, 2021 at 9:28 am

    do you have the nutritional breakdown for this recipe?

    Reply
  6. Mark

    March 16, 2022 at 11:20 am

    I recently got into overnight oats and this recipe is an AWESOME and unique version. Very easy to make, and has such a great texture and flavor. I’ve already made this 3 times in the past couple of weeks and the ingredient list is on my cork board in my kitchen (until I memorize it) because this is a staple for breakfast or snack time for me!

    For added entertainment, I made this recipe into a video on Instagram @kitchenmarksman

    Reply
    • Flora & Vino

      March 23, 2022 at 10:24 am

      Hi Mark!

      Thanks so much for taking the time to leave a comment! I’m so glad that you love this recipe– it’s so fun for spring (or anytime!) Can’t wait to see the video!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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