Inspiring healthier eating one dish at a time

Carrot Cake Overnight Oatmeal

Move over, all of you run-of-the-mill breakfast foods, there’s a new taste treat in town.  In my never-ending quest for the perfect overnight oatmeal (AKA summer oatmeal) recipe, I’ve created this (not so) guilty pleasure for those of us who crave a nice thick slice of cake for breakfast, but know that’s not a great way to start off the day.

I’ve mentioned before that oatmeal is my standard breakfast, and I especially love a warm cereal when the weather is cold (nine months of the year in New England).   I add lots of fruit, nuts, and a scoop of Greek yogurt and it really fills me for hours.  It used to be the only thing I missed when the weather warms up.  Until last year, when I discovered Summer Oatmeal on Pinterest, that is.  Summer Oatmeal, or Overnight Oatmeal, is a make-ahead recipe that allows you to eat your oatmeal hot or cold, and not have to fuss with it in the morning.  I guess I was late to the party on this one, because there are lots of pins for overnight oatmeal out there.

This recipe is my new favorite way to eat oats– good for you, and maybe even good enough to eat for dessert!  I make it on Sunday night, and it makes a perfect 5 servings for me, so breakfast is made for the week.

Carrot Cake Overnight Oatmeal |


Tip! Eating a 1 1/2 cup serving of oatmeal each day can reduce your LDL (bad) cholesterol, and reduce your risk of heart disease.

Carrot Cake Overnight Oatmeal

Serving Size: about 1 cup oats and 1/4 cup cream cheese yogurt


  • 1 cup Old Fashioned oats
  • 1/2 cup Steel Cut oats
  • 1 1/2 cups 1% milk (or any type of milk)
  • 1/4 cup golden raisins
  • 1/4 cup shredded coconut
  • 1/3 cup chopped pecans, toasted
  • 1 8oz can crushed pineapple (undrained)
  • 2 large carrots, peeled, grated and chopped fine
  • 1 Tbs brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp clove
  • 1 cup fat free vanilla Greek yogurt
  • 4 oz low fat cream cheese, softened


Mix all ingredients except yogurt and cream cheese in a bowl with a lid, and stir well to blend.

Cover with a lid, and refrigerate at least overnight, and up to 1 week.

Whisk together cream cheese and yogurt in a separate bowl. Cover and refrigerate.

To serve, place oat mixture in a bowl, and top with a scoop of the cream cheese-yogurt.


Nutrition Facts
Serving Size
Servings Per Container 5

Amount Per Serving
Calories 379 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 192mg 8%
Total Carbohydrate 54g 18%
Dietary Fiber 6g 24%
Sugars 27g
Protein 14g 28%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

2 Responses to “Carrot Cake Overnight Oatmeal”

  1. Angie says:

    Love reading your creative ideas! I purchased everything I needed to make this carrot cake overnight oatmeal but I have a question. Do I cook the oatmeal before mixing or mix it in dry? I know you usually have to cook steel cut oatmeal and I was confused on this. It sounds like a fantastic recipe and I didn’t want to ruin my very first batch.

    • Anne Danahy says:

      Hi Angie – I mix everything in dry, and it absorbs the milk or water (and pineapple juice) overnight, so no cooking needed. The steel cut oats are a little chewier, but I like it that way. You can precook them if you like them softer, or leave them out and add a bit of extra regular oats if you like too. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment moderation is enabled. Your comment may take some time to appear.

Site Index
© 2013-2017 Anne Danahy and Craving Something Healthy. ALL RIGHTS RESERVED.
PureType theme from Elegant Themes