High-Protein Carrot Cake Overnight Oats
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup rolled oats (old-fashioned oats)
- 1 scoop vanilla protein powder (whey or plant-based)
- 1/4 cup finely grated carrots
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup plain non-fat Greek yogurt
- 1 teaspoon maple syrup or honey (optional)
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins
Instructions
- Use a fine grater to shred your fresh carrot. Finely grated carrots blend into the oats much better than thick shreds, providing sweetness without a crunchy texture.
- In a mason jar or a small sealable container, add the rolled oats, vanilla protein powder, chia seeds, cinnamon, ginger, and nutmeg. Stir these together so the protein powder is evenly distributed.
- Pour in the almond milk, Greek yogurt, and maple syrup. Add the grated carrots to the mixture. Use a spoon to stir everything thoroughly, ensuring there are no dry pockets of protein powder at the bottom of the jar.
- Gently fold in the chopped walnuts and raisins. This ensures that every bite has a bit of crunch and a burst of natural sweetness.
- Seal the container with a lid and place it in the refrigerator for at least 4 hours, though overnight is preferred. This gives the oats and chia seeds enough time to soak up the liquid and soften.