Carrot Cake Overnight Oats with Yogurt (High Protein & Vegan)
Creamy, high-protein carrot cake overnight oats made with yogurt. Vegan, refined sugar-free, and prepped in 5 minutes for a filling, healthy breakfast!
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 tbsp chopped dates Pitted; approx. 30g
- 2 tbsp almond butter Approx. 34g
- 2 tbsp maple syrup Approx. 42g
- 1½ cups soy milk Unsweetened preferred; approx. 340g
- ½ cup plant-based Greek-style yogurt I use soy; approx. 113g
- ¼ cup protein powder Optional; use plant-based; approx. 32g
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- salt a tiny pinch
Topping (optional)
- ¼ cup plant-based Greek-style yogurt Approx. 57g
- 2 tbsp 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, until thick and creamy.
- 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