Carrot Cake SunButter Overnight Oats

Carrot cake overnight oats made with creamy SunButter and blended carrot milk. Vegan, meal prep friendly, and perfect for spring mornings.

Our last yoga teacher training felt expansive in a way that’s hard to put into words.

We spent hours moving, breathing, and exploring what it means to truly practice; not just physically, but energetically.

Outside the studio, the weather here has mirrored that same sense of transition.

One day this March it was a balmy 85 degrees and then the next morning it snowed! 

These shifting seasons is a visual representation of how external world changes and how we’re invited to soften and adapt with it.  

Lately I’ve also felt called back to poetry, a love that I discovered in high school and college only to abandon in my adult life. 

I love reading Mary Oliver and Andrea Gibson and Christ Steyn, who always have something to say that resonates deep in my belly. 

Maybe it’s the spring season, maybe it’s the introspection of training, or maybe it’s simply the reminder that growth rarely happens in straight lines.

My Carrot Cake SunButter Overnight Oats feel like a little reflection of that transition.

They’re comforting and nourishing with cozy carrot cake flavors that still feel fresh and bright enough for the longer, lighter days ahead.

These carrot cake overnight oats are made with creamy SunButter and blended carrot milk and are vegan, meal prep friendly, and perfect for spring mornings.

What You Need to Make Carrot Cake SunButter Overnight Oats

Here’s what you need:

• raw carrot
• unsweetened almond milk 
• pure maple syrup
• ground cinnamon
• old fashioned rolled oats
• chia seeds
• No Sugar Added SunButter
• raisins or chopped dates

That’s it!

To make these Carrot Cake SunButter Overnight Oats, you’ll need just a handful of wholesome, plant-based ingredients.

Fresh carrot is blended into almond milk with maple syrup and cinnamon to create a smooth carrot “milk” that flavors the oats without any crunch.

Quick oats keep the texture soft and fluffy, while chia seeds add gentle thickness.

No Sugar Added SunButter brings richness and healthy fats, and dairy-free yogurt makes everything extra plush and cake-batter-like.

It’s a simple combination of pantry staples that transforms into something that feels surprisingly special.

How to Make Carrot Cake SunButter Overnight Oats

Start by blending chopped carrot with almond milk, maple syrup, and cinnamon until completely smooth and silky.

This carrot “milk” is the secret to infusing flavor while keeping the texture soft.

In a jar or bowl, stir together quick oats, chia seeds, SunButter, and dairy-free yogurt.

Pour the carrot milk over the top and mix well until fully combined and creamy.

Cover and refrigerate for at least four hours, ideally overnight.

By morning, the oats will be thick, spoonable, and softly structured, basically like carrot cake batter in breakfast form!

SunButter Addition

No Sugar Added SunButter adds a creamy, slightly toasty richness that pairs beautifully with warm cinnamon and sweet carrot.

Because it’s made from sunflower seeds, it keeps this recipe completely nut-free while still providing satisfying texture and staying power.

Stirring it directly into the oats ensures it disperses evenly and prevents any graininess.

It acts almost like the “buttery” element in traditional carrot cake, giving depth and balance without overpowering the bright carrot flavor.

Swaps and Substitutions

This recipe is flexible and easy to adapt. If you don’t have almond milk, use oat milk, soy milk, or any dairy-free option you love.

Rolled oats can be used in place of quick oats, though the texture will be slightly more structured.

If you prefer to skip chia seeds, ground flax works well for thickening.

For extra protein, add a scoop of vanilla plant-based protein powder or increase the yogurt slightly.

And while SunButter keeps it nut-free, almond or cashew butter can be substituted if allergies aren’t a concern.

Notes on Meal Prep

These overnight oats are ideal for meal prep and hold well in the refrigerator for up to three days.

You can double or triple the recipe and portion it into individual jars for easy grab-and-go breakfasts throughout the week.

The texture may thicken slightly as it sits, so simply stir in a splash of milk before serving to loosen it.

Because the carrot is blended into the milk, there’s no risk of crunchy texture developing over time; just soft, creamy oats ready when you are.

How to Serve Carrot Cake SunButter Overnight Oats

Serve these oats chilled straight from the fridge or let them sit at room temperature for a few minutes if you prefer a softer bite.

For full carrot cake vibes, top with a dollop of dairy-free yogurt and a drizzle of SunButter to mimic frosting.

A sprinkle of chopped walnuts, shredded coconut, or a few raisins adds texture and visual appeal.

Whether enjoyed slowly at home or packed for a busy morning, these oats bring cozy spring comfort to your breakfast routine.

Enjoy!

More Vegan Overnight Oats

• Purple Sweet Potato Overnight Oats

• Peanut Butter & No-Jelly Overnight Oats

• Apple Pie Overnight Oats

• Blueberry Protein Overnight Oats

• Coconut Carrot Cake 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

• Strawberry Cheesecake Overnight Oats

• Peaches ‘N’ Cream Overnight Oats

I Want to Hear From You

If you make this Carrot Cake SunButter 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.

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XO Lauren

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