Gluten-Free Carrot Cake Overnight Oats
By the Gluten Free Recipes team ·
Indulge in the warm spices and sweet shredded carrots of carrot cake, transformed into a convenient and satisfying breakfast. These overnight oats offer a delightful balance of tender texture and comforting flavor, perfect for a grab-and-go morning treat.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 12 ingredients — including certified gluten-free oats, unsweetened almond milk, plain unsweetened dairy-free yogurt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Carrot Cake Overnight Oats: When preparing this breakfast recipe, ensure that your certified gluten-free oats have been processed in a dedicated gluten-free facility. Be mindful of potential cross-contamination with gluten-containing ingredients during preparation, especially when using nuts, as they can be processed on shared equipment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Carrot Cake Overnight Oats: This recipe relies on certified gluten-free oats and avoids any ingredients derived from gluten-containing grains. Always check labels for cross-contamination warnings.
Ingredients
- 2 cups certified gluten-free oats
- 1 cup unsweetened almond milk (or other plant-based milk)
- 0.5 cup plain unsweetened dairy-free yogurt
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 1 cup grated carrot
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tbsp chia seeds
Instructions
- 1
In a large bowl or directly into your serving jars, combine the certified gluten-free oats, chia seeds, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk these dry ingredients together thoroughly to ensure the spices are evenly distributed throughout the oats.
- 2
Add the unsweetened almond milk, dairy-free yogurt, maple syrup, and pure vanilla extract to the dry ingredients. Stir everything together until well combined, ensuring there are no dry pockets of oats or spices remaining.
- 3
Gently fold in the grated carrot and the chopped pecans or walnuts, if using. Mix until the carrot and nuts are evenly dispersed within the oat mixture, creating a cohesive blend of flavors and textures.
- 4
Divide the mixture evenly among 4 jars or containers. Cover each container tightly with a lid or plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, allowing the oats to soften and the flavors to meld beautifully.
- 5
Before serving, give the overnight oats a good stir. If the mixture seems too thick, you can add a splash more almond milk to reach your desired consistency. Enjoy chilled as a delightful and wholesome breakfast.
Nutrition (per serving)
Tips & Notes
- Use certified gluten-free rolled oats — conventional oats are grown and processed alongside wheat and are not safe for celiac.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
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