Carrot Cake Overnight Oats
These delicious oats taste like carrot cake, but are high in fiber, protein, and sneakily healthy. Perfect for meal prep, cozy mornings, and breakfast on the go!
Hello Stability Nutrition Friends,
Happy Friday!
How has the spring been treating you so far? We’re finally in full bloom here with abundant sunny days, and it feels so nice! Warmer weather means more time spent outside in the sunshine, which means I don’t want to be spending endless hours in the kitchen.
Today’s recipe, Carrot Cake Overnight Oats, will delight your senses, stock your fridge, and reduce hours in the kitchen!
But how you may ask? Easy! These delicious oats whip up quickly the night before, and can be eaten all week! You can serve them up hot or cold, and the best part is they taste like carrot cake! Never fear though. These are sneakily healthy, naturally sweetened, and packed with fiber, protein, omegas, and even sneaky carrots!
My husband told me he could eat these every single day! How cute is that? So grab some oats and carrots, and treat yourself to this yummy, easy breakfast this weekend!
Why You’ll Love These Carrot Cake Oats:
🥕 Packed with Fiber and Protein:
Between the rolled oats, chia seeds, and a scoop of protein powder, every serving is loaded with fiber and protein. That means you'll feel full and satisfied all morning, and your digestion will thank you!
🥕 Perfect for Meal Prep:
This recipe whips up in minutes, and makes four generous servings! Great for breakfast on the go, slow cozy mornings at home, or even a healthy afternoon snack.
🥕 Tastes Indulgent, but Super Healthy:
These taste just like carrot cake, warm spices, sweet raisins, walnuts, and all! But they're naturally sweetened and made with wholesome, real ingredients, so you get all the cozy flavor you're craving and none of the sugar crash. So good!
Carrot Cake Overnight Oats
A make-ahead breakfast that tastes like carrot cake but is sneakily healthy, high in fiber and protein! Perfect for meal prep, or mornings on the go.
Author: Elisa | Stability Nutrition
Yield: 4 servings
Ingredients:
2 ¼ cups organic soy milk, or milk of choice (soy milk adds more protein)
¾ cup unsweetened, plain, dairy free yogurt, or yogurt of choice (I use Forager Project or Trader Joe's)
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/4 cup (2 scoops) vanilla plant based protein powder (I used OWYN’S) The protein powder is optional but I love it for satiety!
2 tablespoons chia seeds
2 cups gluten free rolled oats
1 cup shredded carrot
2 teaspoons pumpkin pie spice, OR 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves
2 tablespoons raisins
¼ cup finely chopped walnuts
Optional toppings: dairy-free yogurt, almond butter, more shredded carrots, cinnamon
Instructions:
In a medium bowl, whisk together the soy milk, yogurt, maple syrup, vanilla, protein powder, and chia seeds until smooth.
Let the mixture sit while you grate the carrot.
To the same bowl, add the oats, shredded carrot, pumpkin pie spice, raisins, and walnuts.
Stir really well so everything is evenly mixed.
Let it sit for 10 minutes so the oats and chia can soak up the milk.
Give it one more good stir, then scoop into one big container or 4 jars for meal prep.
Top with dairy free yogurt, almond butter, and a little cinnamon if you like. Add more shredded carrots on top for fun!
Enjoy!
Notes:
Any milk works here: Soy, oat, almond, coconut, or dairy if you can have it.
No protein powder? Leave it out and add 1/4 cup more yogurt.
Store in the fridge in jars for up to 4 days.
Like it warm? Give a jar a quick 30 seconds in the microwave for a cozy morning.
These Carrot Cake Oats are so satisfying! I hope you love them as much as I do!
If you give them a try, don’t forget to tag me on Instagram with #stabilitynutrition. I can’t wait to see your creations!
In good health and happiness,
Elisa
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