Description
Creamy and lightly spiced carrot cake overnight oats packed with protein, fiber, and warm flavors. A convenient make-ahead breakfast that tastes like dessert.
Ingredients
- 2 cups rolled oats
- 4 tablespoons chia seeds
- 6 tablespoons vanilla protein powder
- 2 to 3 tablespoons maple syrup
- ½ cup peeled and grated carrot (about 1 large carrot)
- 1 cup vanilla Greek yogurt
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup raisins
- ¼ cup shredded unsweetened coconut (optional)
- ¼ cup chopped pecans or walnuts
Instructions
- In a large bowl, add the rolled oats, chia seeds, protein powder, maple syrup, grated carrot, vanilla Greek yogurt, salt, vanilla extract, milk, cinnamon, nutmeg, raisins, and shredded coconut (if using).
- Mix thoroughly until all ingredients are well combined.
- Cover the bowl or transfer to individual containers and refrigerate for at least 4 hours, preferably overnight.
- Serve chilled straight from the fridge or top with additional nuts, yogurt, cinnamon, or raisins as desired.
Notes
- Adjust sweetness by varying the maple syrup to taste.
- Use dairy-free yogurt and milk for a lactose-free version.
- Store in the refrigerator for up to 3 days.
- Add extra milk before serving if oats become too thick.
- Great for meal prep and grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 10 mg
