Gluten Free Carrot Cake Overnight Oats

If you love carrot cake, you will love this recipe for Gluten Free Carrot Cake Overnight Oats. These oats are a cozy, flavorful twist on classic carrot cake, with grated carrots, cinnamon, ginger, and nutmeg creating that signature carrot cake taste. I’m not saying they’re better than my Gluten Free Carrot Cake, but they definitely hit the spot. This gluten-free overnight oats recipe is perfect for a quick and delicious breakfast that tastes just like dessert.

Recipe Ingredient Notes

Gluten Free Oats: To make Gluten Free Carrot Cake Overnight Oats recipe, use old-fashioned (rolled) oats, quick-cooking oats, or a combination of both. Quick oats soften faster, while old-fashioned oats add a bit more texture. Instant oats, however, tend to become too mushy so avoid those if possible.

Milk: Dairy or non-dairy milk, like almond, oat, coconut, or soy milk, works beautifully here. It hydrates the oats and helps create a smooth, creamy base that's perfect for Overnight Oats.

Yogurt: I prefer plain Greek yogurt, but dairy-free options like coconut or almond milk yogurt work just as well. Adding yogurt to overnight oats enhances their creaminess and richness while providing a boost of protein and probiotics. Its tangy flavor balances the sweetness and helps create a thick, pudding-like texture.

Maple Syrup: I love adding a touch of pure maple syrup for sweetness and to balance the flavors in carrot cake overnight oats. You can also substitute with honey or leave it out if you prefer a less sweet option.

Carrots: Peel and finely grate your carrots for the best texture and flavor. I prefer to avoid pre-shredded carrots from the grocery store, as they tend to be dry and less flavorful.

Chia Seeds: Adding chia seeds to overnight oats helps thicken the mixture, creating a creamy, pudding-like texture. They also provide a nutritional boost, as they are packed with fiber, omega-3 fatty acids, and protein. Plus, chia seeds absorb liquid while still retaining a slight crunch, making the oats more satisfying and adding a bit of texture. If you don't have any chia seeds on hand, feel free to replace them with some ground flaxseeds.

Spices: To capture that classic carrot cake flavor, I use a blend of ground cinnamon, ground ginger, and nutmeg. Feel free to adjust the spices to suit your personal taste.

Shredded Coconut: Shredded Coconut is optional here. I love the texture it gives the overnight oats. You can use sweetened or unsweetened coconut here.

How to make Carrot Cake Overnight Oats

Making Carrot Cake Overnight Oats is very simple. Feel free to adjust the sweetness as needed with some additional maple syrup or honey if you like.

1. In a microwave-safe bowl or small saucepan, warm the milk for about a minute or so. Warming the milk for overnight oats helps the oats absorb the liquid more effectively, leading to a softer, creamier texture. It also helps the flavors blend together more quickly when mixed with yogurt, shredded carrots, and spices. This comes in very handy if you plan on serving the overnight oats within 1-2 hours and don't want them to soak overnight in the fridge.
2. Start by peeling and finely shredding the carrots. You only need one medium-sized carrot for this recipe, but make sure it's finely shredded. This allows the carrots to blend smoothly with the oats and shredded coconut.
3. In a bowl, combine the gluten-free rolled oats, shredded coconut, chia seeds, ground cinnamon, ginger, nutmeg, and finely grated carrots.
4. Add the warmed milk, Greek yogurt, vanilla extract, and maple syrup. Stir everything together until well mixed. It may look like there’s too much liquid, but don’t worry - the oats and chia seeds will soak it all up.
5. At this point, you can divide the Carrot Cake Overnight Oats into smaller bowls or jars (like Ball jars with lids). Alternatively, cover the entire bowl with a lid or plastic wrap and let it soak in the fridge for at least 3-4 hours, preferably overnight. I prefer letting the overnight oats soak in one big bowl. This way it's easier to adjust the spices and maybe add more liquid if needed once they have soaked in the fridge.

Storage

Store the carrot cake overnight oats in the fridge for up to 2-3 days. This gives the oats enough time to absorb the liquid and develop flavor. Just make sure the container is sealed tightly. If possible, keep toppings (like nuts, fruits, or sweeteners) separate until you're ready to serve. This prevents them from getting soggy or losing their texture.

If you're making multiple servings, it's convenient to store individual portions in separate jars or containers. This makes it easy to grab a quick breakfast throughout the week.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.