Carrot Cake Overnight Oats
Delicious carrot cake overnight oats, prepped in just 5 minutes.
Servings 2 serves
Calories 572kcal
Ingredients
Overnight Oats
- 1 cup rolled oats approx. 89g
- ½ cup shredded carrot approx. 50g; from 1–2 medium carrots
- 2 tablespoons chopped dates approx. 30g; pitted
- 2 tablespoons almond butter approx. 34g
- 2 tablespoons maple syrup approx. 42g
- 1½ cups milk approx. 340g; I use soy milk, but any milk works.
- ½ cup plant-based Greek-style yogurt I use soy; approx. 113g
- ¼ cup protein powder Optional; use plant-based; approx. 32g
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- salt a tiny pinch
Topping (optional)
- ¼ cup plant-based Greek-style yogurt Approx. 57g
- 2 tablespoons pecans Chopped; approx. 14g
Instructions
- In each of two ~19 oz (580ml) jars or containers, add: rolled oats, shredded carrot, chopped dates, almond butter, maple syrup, soy milk, yogurt, protein powder (if using), vanilla, cinnamon, nutmeg, ginger, and salt.
- Stir or shake each jar well to combine, ensuring the almond butter is fully mixed in.
- Seal the containers and refrigerate for at least 8 hours or overnight.
- When ready to eat, top with a spoonful of yogurt and a sprinkle of chopped pecans, if desired. Enjoy straight from the jar!
Video
Notes
Nutritional information includes optional 1/4 cup of protein powder (soy) and is based on soy yogurt and soy milk.
Nutrition
Calories: 572kcal | Carbohydrates: 75g | Protein: 27g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 263mg | Potassium: 762mg | Fiber: 10g | Sugar: 33g | Vitamin A: 6052IU | Vitamin C: 26mg | Calcium: 489mg | Iron: 5mg