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Carrot Cake Overnight Oats

A delicious and nutritious breakfast that combines the flavors of carrot cake with the convenience of overnight oats, packed with protein, fiber, and essential nutrients.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ½ cup milk (dairy, almond, soy, or oat milk)
  • ¼ cup vanilla Greek yogurt
  • ½ cup rolled oats
  • 2 tbsp vanilla protein powder (optional) Optional for extra protein.
Flavorings and Add-ins
  • 1 tbsp chia seeds Adds fiber and omega-3 fatty acids.
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger
  • 1 pinch salt
Mix-ins
  • ¼ cup shredded carrots Adds natural sweetness and moisture.
  • 1 tbsp walnuts (chopped)
Topping
  • 3 tbsp vanilla Greek yogurt For topping.

Method
 

Preparation
  1. In a mason jar or container, pour in ½ cup of milk and add ¼ cup of vanilla Greek yogurt. Whisk them together until smooth.
  2. Add ½ cup of rolled oats and, if using, 2 tablespoons of vanilla protein powder. Include 1 tablespoon of chia seeds, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ⅛ teaspoon of ginger, and a pinch of salt. Whisk again until well combined.
  3. Incorporate ¼ cup of shredded carrots and 1 tablespoon of chopped walnuts into the mixture and stir well.
  4. Let the mixture sit for about 10 minutes to allow the chia seeds to expand and the oats to absorb moisture.
  5. After it thickens, add a layer of 3 tablespoons of Greek yogurt on top.
  6. Cover the jar or container and refrigerate for at least 3 hours, ideally overnight.
Serving
  1. In the morning, enjoy the Carrot Cake Overnight Oats directly from the jar or transfer to a bowl. Add additional toppings such as fruit or nuts if desired.

Notes

Store in the refrigerator for up to 3 days. Shake or stir before eating. Customize toppings as desired. For a vegan version, use plant-based yogurt and milk.