Carrot Cake Overnight Oats
These carrot cake overnight oats take only 5 minutes to make and feature all the flavors you love in carrot cake—plump raisins, sweet carrots, and tangy cream cheese—all in a protein-packed breakfast!
Servings: 1 large serving or 2 small
Calories: 569kcal
Ingredients
- ⅓ cup plain Greek yogurt
- ½ cup heaping rolled oats
- ⅔ cup milk of any kind
- 1 tablespoon chia seeds or ground flax meal
- ½ teaspoon vanilla extract
- Pinch salt
- 0-2 tablespoons honey or maple syrup
- 1 large carrot peeled and shredded
- 2 tablespoons softened cream cheese
- ¼ cup raisins
- ½ teaspoon ground cinnamon
Instructions
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
- Close and refrigerate for at least 4 hours, but preferably overnight before eating.
Video
Notes
- Customize: add in protein powder, collagen powder, fiber supplements, oh my! You are in control.
- Sweeten to taste: some people like breakfast foods sweeter than others, so start with a small amount of maple syrup or honey, taste your oats, then add more if you like.
- Make it vegan: Use maple syrup, plant-based milk (almond milk or oatmilk work great), vegan cream cheese, and vegan Greek yogurt
- Make it gluten-free: These oats are naturally gluten-free as long as you choose certified gluten-free oats.
- Top with pecans or walnuts: chop up some nuts and add those to your oats for a crunchy texture.
Nutrition
Serving: 1half batch | Calories: 569kcal | Carbohydrates: 74g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 192mg | Potassium: 880mg | Fiber: 11g | Sugar: 12g | Vitamin A: 665IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 4mg
