Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Breakfast,Old Recipe Breakfast

Cake for breakfast?

That’s something good dreams are made of… I’m ridiculous that way…

I conveniently found a diet book that said something like: if you must eat that slice of cake or fried mozzarella stick, eat it in the morning. It was followed by another line: limit this to once a month. I chose to ignore that part.

I spent six months eating brownies, sponge cake, cupcakes… you name it – every morning. In my defence, I worked out daily and lost weight. [Kindly arrive to your own conclusions!].

This recipe has an added element of maple syrup with the brown sugar – the title does say cake remember? Carrots aren’t always that sweet, so the added maple syrup just gives it a slight lift and adds to the texture.

I had some extra chopped hazelnuts, which I added today. I would recommend adding more nuts to really get a rich, carrot cake taste.

You could even add in some cranberries, raisins or even better, chocolate chips!

The Recipe


  • 6 tablespoons of Quaker unrefined oats
  • ¼ cup grated carrots
  • 1 teaspoon cinnamon powder
  • 1 tbsp of brown sugar OR honey
  • 1 tbsp maple syrup
  • 1 tbsp of chopped pistachios
  • 1 tsp chia seeds
  • Pinch of nutmeg
  • ½ cup milk


  • Add all the ingredients together and mix.
  • Let it soak overnight in the fridge.
  • In the morning:
  • Mix ingredients together with a spoon before eating

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.