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Nut-free carrot cake overnight oats in a jar with grated carrots, raisins, and sunflower seeds

Nut-Free Carrot Cake Overnight Oats

A simple, make-ahead breakfast with all the flavors of carrot cake, made without nuts and perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 2 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice dairy or dairy-free
  • 1/4 cup finely grated carrots
  • 1 tbsp sunflower seeds
  • 1 tbsp raisins
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
Optional
  • 1 tbsp chia seeds for thicker texture and added fiber
  • 1 tsp maple syrup for added sweetness
  • 1 tbsp coconut flakes

Method
 

  1. Add all ingredients to a jar or container.
  2. Stir well until fully combined.
  3. Cover and refrigerate overnight, or for at least 4–6 hours.
  4. Stir again before eating. Add a splash of milk if needed to adjust consistency.
  5. Enjoy cold or warm briefly if preferred.

Notes

  • Finely grate the carrots for the best texture, especially for kids.
  • Use dairy-free milk if needed to keep this allergy-friendly.
  • This recipe is naturally nut-free, but always check labels for cross-contamination if needed.
  • Kids can help make this with supervision, making it a great option for busy mornings.
    For added protein, mix in yogurt or protein powder if desired.