Carrot Cake Overnight Oats

These delicious oats taste like carrot cake, but are high in fiber and protein!

Perfect for meal prep, cozy mornings, and breakfast on the go!

Carrot Cake Overnight Oats

Author: Elisa| Stability Nutrition

Yield: 4 generous servings

These delicious oats taste like carrot cake, but sneakily healthy, and high in fiber and protein! Perfect for meal prep, cozy mornings, and breakfast on the go!

Ingredients and Instructions:

In a medium bowl whisk together:

• 2 ¼ cups organic soy milk, or milk of choice

• ¾ cups 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

• 2 scoops, or ¼ cup of your favorite vanilla plant based protein powder (I used OWYN'S)

• 2 tablespoons chia seeds

Stir really well until the protein powder is well incorporated, and there’s no more lumps. Let this sit while you shred the carrots.

To the same bowl, add:

• 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

Mix well, then let sit for 10 minutes so the oats and chia can absorb the milk. After it's sat, stir well again, and scoop into one big container, or 4 jars for meal prep.
Top with dairy free yogurt, almond butter and cinnamon if desired. This will last up to 5 days in an airtight container in the refrigerator, so you can enjoy this yummy breakfast all week.

Enjoy!