Ingredients
Method
- Grate carrot (1 cup) using a box grater or food processor until finely shredded.
- high protein carrot cake overnight oats step-1
- In a medium bowl, combine old-fashioned oats (2 cups), carrot (1 cup), milk (1 cup), plain Greek yogurt (1 cup), maple syrup (2–3 tbsp), cinnamon (1 tsp), and vanilla extract (1 tsp). Stir until well mixed.
- high protein carrot cake overnight oats steps
- Divide the oat mixture evenly into four 8-ounce mason jars or another airtight container and seal with lids.
- Refrigerate for at least 6 hours, or overnight, until the oats are fully softened.
- Before serving, stir and top with pecans, raisins, yogurt, or grated carrot, if desired.
Nutrition
Notes
- Storage: Store in the refrigerator for up to 5 days. Stir before serving and add toppings just before eating. Freezing is not recommended, as the texture becomes watery once thawed.
- Dairy-Free: Use plant-based milk and swap the Greek yogurt for vegan yogurt.
- Gluten-Free: Use certified gluten-free oats.
- Nut-Free: Omit pecans.
- Vegan: Use plant-based milk, vegan yogurt, and maple syrup.
- Higher Protein: Add a scoop of protein powder or an extra spoonful of Greek yogurt.
- Kid-Friendly: Skip the raisins and top with a drizzle of maple syrup or mini chocolate chips.
- Feed a Crowd: Double or triple the recipe and store in a large airtight container instead of individual jars.