Carrot Overnight Oats

This article contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Some mornings are easier when breakfast is already waiting for you. These carrot overnight oats combine rolled oats, grated carrot, Greek yogurt, chia seeds, ground flax seeds, raisins and cinnamon in one creamy, make-ahead jar. The carrot, cinnamon and raisins add flavor without turning on the oven or adding a complicated task to your morning.

Stir everything together the night before, refrigerate it, and give it a final stir before eating. It is a simple way to make room for breakfast on a busy day.

Jump to recipe · Storage tips

Why this recipe works for busy mornings

There is no cooking involved. The oats soften in the milk while the chia seeds and ground flax seeds thicken the mixture. Finely grated carrot mixes through more evenly than long carrot strips, and the raisins bring sweetness without needing honey or syrup in the base recipe.

You can make one serving or prepare a few separate jars. Keep the portions refrigerated until you are ready to eat them.

Carrot Overnight Oats recipe

Makes: 1 serving
Preparation: About 5–10 minutes
Chilling: At least 4–6 hours, preferably overnight

Ingredients

• ½ cup rolled oats
• ½ cup milk
• ⅓ cup finely grated carrot
• 2 tablespoons plain Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon ground flax seeds (flaxseed)
• 1 tablespoon raisins
• ½ teaspoon ground cinnamon
• Optional: ¼ teaspoon vanilla extract and a pinch of ground nutmeg

Use unsweetened milk and plain, unsweetened yogurt if you want the base recipe to have no added sugar. Raisins and milk still contain naturally occurring sugars.

Instructions

1. Wash and finely grate the carrot. If you have julienned carrots, chop them very finely so they are easier to eat with the oats.
2. In a clean jar or covered container, combine the milk, Greek yogurt, cinnamon and optional vanilla or nutmeg.
3. Stir in the oats, carrot, chia seeds, ground flax seeds and raisins until everything is evenly mixed. Leave a little room at the top for stirring.
4. Cover and refrigerate immediately for at least 4–6 hours, preferably overnight.
5. Stir again before serving. If the oats are thicker than you like, add a small splash of milk until they reach your preferred consistency.

Enjoy chilled straight from the jar, or spoon the oats into a bowl. An extra spoonful of Greek yogurt is a simple finishing touch.

The jars for this breakfast routine

The Ball Wide Mouth 16 oz Glass Mason Jars with Lids and Bands, pack of 3 are a practical option to consider for this recipe. The wide opening gives you space to add ingredients, stir and eat with a spoon. The clear glass also lets you see what is inside.

This is the 16 oz pint-size, three-jar set with metal lids and bands. A 16 oz jar is a useful starting size for one serving, but mix in a bowl first if your ingredients leave too little stirring room.

View the Ball Wide Mouth 16 oz jars on Amazon

A clean food container with a lid also works if you already have one. These oats are a refrigerated breakfast; this recipe is not a canning or shelf-stable preservation method.

Small adjustments that make a difference

Choose rolled oats. They are the intended oats for this recipe. Steel-cut oats need a different preparation method, while quick oats can give a softer texture.

Grate the carrot finely. Small pieces blend into the oats and make each spoonful more pleasant.

Stir thoroughly. Chia seeds and ground flax seeds can clump if they are not evenly mixed into the liquid. Stir again after 5 minutes before leaving the oats to chill.

Adjust the texture in the morning. Oat brands and yogurt thickness vary. Start with the recipe quantities, then add a little milk after chilling if needed.

Keep it simple. Try the base recipe before adding extras. You can adjust the cinnamon or raisins to your taste next time.

Preparing more than one jar

For three servings, use 1½ cups oats, 1½ cups milk, 1 cup grated carrot, 6 tablespoons Greek yogurt, 3 tablespoons chia seeds, 3 tablespoons ground flax seeds, 3 tablespoons raisins and 1½ teaspoons cinnamon. Mix in a bowl, divide evenly between three clean jars and refrigerate immediately.

For the best texture, start by preparing enough for the next one or two mornings rather than a whole week. Use fresh ingredients and follow the milk and yogurt packaging instructions. Keep the jars at 4°C / 40°F or below, including during transport in an insulated bag with an ice pack. FoodSafety.gov recommends keeping the refrigerator at that temperature and refrigerating perishable foods within two hours.

Frequently asked questions

Can I use a plant-based milk?

Yes. Use an unsweetened plant-based milk you enjoy. Its flavor and thickness may change the finished oats. If you also replace the yogurt, choose a plain alternative and adjust the milk after chilling.

Can I leave out the raisins?

Yes. The mixture will be less sweet, but the recipe still works. Try it before deciding whether it needs anything extra.

Can I use the jar for hot oats?

This recipe is designed to be eaten cold. If you prefer warm oats, transfer them to a microwave-safe bowl and heat there, following your appliance instructions. Do not microwave the metal lid or band.

Is this a weight-loss recipe?

It is a breakfast recipe, not a promise of weight loss. Choose portions and ingredients that suit your preferences and needs.

Make tomorrow morning a little easier

A few minutes in the evening can give you one less decision to make in the morning. Start with one jar, see how you like the texture, and make the recipe part of your routine if it works for you.

For another carrot-and-oat breakfast idea, try these carrot oat raisin pancakes.