Go Back
+ servings
Carrot Cake Overnight Oats
Prep Time
15 mins
Total Time
15 mins
Servings: 1 serving
Author: MaryAnn Dwyer
  • 3 Tbsp. unsweetened coconut toasted (I use Bob's Red Mill)
  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 1/2 coconut Greek Yogurt I use Chobani
  • 4 Tbsp. finely shredded carrot
  • 3 Tbsp. pineapple chopped plus a few chunks for the topping
  • 2 Tbsp. raisins
  • 2 Tbsp honey (or maple syrup)
  • 1/4 tsp. ground cinnamon
  • pinch of kosher salt
  • 2 tsp. chopped pecans
  1. Place coconut in saute pan over low heat, tossing until lightly browned. Remove from heat and set aside.
  2. Add oats, milk yogurt, 3 Tbsp. shredded carrot, pineapple. raisins, honey, 2 Tbsp. coconut, cinnamon and salt to mason jar.
  3. Stir until well combined. Cover and chill in refrigerator overnight.
  4. Remove from refrigerator. Top with remaining carrot, pineapple chunks, toasted coconut, pecans and a drizzle of honey or maple syrup.