Delicious Carrot Cake Overnight Oats for a Wholesome Breakfast

Carrot Cake Overnight Oats are a nourishing breakfast that taste like dessert, combining warm spiced flavors for a delightful start to your day.

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Prep Time 15

Resting Time 10

Total Time 3

Servings: 2 bowls

Course: Breakfast

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Milk use dairy or plant-based milk
1/2 cup Vanilla Greek Yogurt or substitute with plain Greek yogurt, maple syrup and vanilla
1/2 cup Oats quick, minute, or rolled oats recommended

For the Flavor

1 scoop Vanilla Protein Powder optional
2 tablespoons Chia Seeds can be omitted
1 teaspoon Cinnamon adjust to taste
1 pinch Salt balances sweetness

For the Filling

1 cup Shredded Carrots freshly shredded recommended
1/4 cup Chopped Walnuts or substitute with seeds for nut-free version

Equipment

Mason Jar

Method

Step-by-Step Instructions

In a mason jar, combine 1 cup of milk and 1/2 cup of vanilla Greek yogurt. Whisk together until smooth.
Add 1/2 cup of oats, 1 scoop of vanilla protein powder, 2 tablespoons of chia seeds, 1 teaspoon of cinnamon, and a pinch of salt. Whisk until fully incorporated.
Fold in 1 cup of grated carrots and 1/4 cup of walnuts evenly into the mixture.
Let the mixture rest for about 10 minutes to thicken.
Cover the jar and refrigerate for at least 3 hours or overnight.
When ready to serve, stir the oats and top with additional Greek yogurt and walnuts if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 100IUVitamin C: 6mgCalcium: 20mgIron: 10mg

Notes

This recipe allows customization with different nuts or dried fruits and can be stored in the fridge for up to 5 days.

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