Carrot Cake Overnight Oats


I went through a phase a couple of years ago where I would eat overnight oats every morning for breakfast, and occasionally for lunch or dinner if I couldn’t be bothered to cook myself anything. And like any good thing you have too much of, I got sick of overnight oats and didn’t touch them again until recently. My love for them has once again blossomed, and I have discovered my new favourite flavour combination: low FODMAP Carrot Cake Overnight Oats.

These overnight oats are such a fun way to start the day, with all the classic flavours of carrot cake that we know and love. They are also a great way to get some veggies and healthy fats in during your first meal of the day – move over, zucchini oats (and let’s be honest, I cringe at the knowledge that I ever put that in my mouth), there’s a new girl in town.

Overnight oats are one of the most convenient breakfast options for busy mornings, because everything is done the night before and then you can just grab them and go. You can also make them a few days in advance, and keep portions in airtight containers for meal prep.

Touch Points

My only suggestion when preparing these overnight oats is to start by adding the liquid ingredients slowly, and adding more once everything is incorporated.Keep in mind that the oats will absorb some liquid, but you don’t want them too wet or too dry. I think it’s safest to go on the drier side, because you can always add some milk or yoghurt before serving. These oats also pair well with some nut butter and fresh fruit.

Carrot Cake Overnight Oats

Let me introduce you to your new favourite low FODMAP, on-the-go breakfast: carrot cake overnight oats. The ultimate dessert flavour combination in breakfast form!



  • 1 cup oats (gluten free if needed)
  • 50g shredded carrot
  • 30g walnuts, chopped
  • 1 cup low FODMAP milk
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch cloves


Makes 2 serves

  1. In a large mixing bowl, add the oats, shredded carrot, chopped walnuts and spices and stir to combine.
  2. Add the milk to the bowl and stir until everything is well incorporated.
  3. Cover and place in the fridge overnight.
  4. When ready to eat, add half to a smaller bowl and top with extra milk or yoghurt, as well as pumpkin and chia seeds if desired.

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe