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A glass jar filled with carrot cake chia oats topped with pecans and coconut flakes, with a gold spoon nearby.
Layla

Carrot Cake Chia Oats

Overnight oats that taste like dessert but fuel your morning with warm spices, grated carrots, and a cream cheese swirl.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 2 cups rolled oats old-fashioned, not instant
  • 2 cups milk dairy or unsweetened oat milk
  • 3 tbsp chia seeds
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
Carrot & Spice
  • 1.5 cups carrots finely grated, packed (about 2 medium carrots)
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg freshly grated if possible
  • 1 pinch of fine sea salt
Cream Cheese Swirl
  • 4 oz cream cheese softened
  • 0.25 cup Greek yogurt plain, full-fat
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
For Serving
  • 0.25 cup walnuts or pecans toasted, chopped
  • 0.25 cup golden raisins optional

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • 4 jars or containers with lids (12-16 oz)
  • Box grater (or food processor with grating attachment)

Method
 

Prep
  1. Peel and finely grate the carrots on the small holes of a box grater. You want about 1.5 cups packed. Set aside.
  2. In a medium bowl, whisk together milk, chia seeds, maple syrup, and vanilla until the chia seeds are evenly dispersed. Let sit for 5 minutes so the chia begins to gel.
  3. Stir in the grated carrots, cinnamon, ginger, nutmeg, and salt. Fold in the oats until everything is well coated. The mixture will look loose - this is normal.
  4. Divide the oat mixture evenly among 4 jars or containers, about 1 cup per jar. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. In a small bowl, beat the softened cream cheese with Greek yogurt, maple syrup, and vanilla until smooth and spreadable. Cover and refrigerate until ready to serve.
  6. When ready to eat, give the oats a good stir. They will be thick and pudding-like. Dollop 2 tablespoons of the cream cheese mixture on top and swirl it in. Sprinkle with toasted nuts and raisins if using.

Notes

For the best texture, grate carrots on the fine side of your grater - larger shreds stay too crunchy. The oats keep for 4 days refrigerated; store the cream cheese swirl separately and add fresh each morning. No cream cheese? Swap the swirl for a big spoonful of vanilla Greek yogurt with a drizzle of maple.