Protein Carrot Cake Overnight Oats with Greek Yogurt
Ingredients
- 1/2 cup old-fashioned oats
- 1/2 cup unsweetened carton coconut milk
- 2 baby carrots
- 1 scoop vanilla protein powder
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon cashew butter
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- dash nutmeg
- 2 pinches salt
Optional Greek Yogurt:
- 2 tablespoons plain greek yogurt
- 1/2 tablespoon maple syrup
Optional Toppings:
- 1 tablespoon raisins
- 1 tablespoon shredded coconut
- 1 tablespoon pecans
Instructions
- Using a cheese grater, finely grate 2 baby carrots and add to a small airtight container with 1/2 cup carton coconut milk, 1 scoop vanilla protein powder, 1 tablespoon maple syrup, 1 tablespoon chia seeds, and 1 tablespoon cashew butter, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, a dash of nutmeg, and 2 pinches of salt. Mix thoroughly with a fork, making sure to break up any clumps. Then add the 1/2 cup old-fashioned oats.
- Secure the lid on your container and place in the refrigerator for at least 2 hours, though overnight (6-8 hours) yields the best texture and flavor for these high protein overnight oats.
- When ready to eat, mix 2 tablespoons of plain Greek yogurt with 1/2 tablespoon of maple syrup until smooth. Top your carrot cake oatmeal with this Greek yogurt "frosting" and sprinkle with optional toppings like toasted coconut flakes, chopped pecans, and raisins for the full carrot cake experience.
Video
Notes
Enhancing flavor: Add more spices or maple syrup to adjust the flavor and sweetness to your liking.
Don't skip the salt: Just a couple of pinches enhances the sweetness and spice flavors without making the oats taste salty.
Batch Prep: You many want to stir in a little extra milk once they’ve been refrigerated for a few days.
Serve warm or cold: Enjoy them warm or cold.
Did you make this recipe?Please let me know in the comments below how it turned out :)