Coconut Carrot Cake Overnight Oats
A creamy, high-protein overnight oats recipe that tastes like carrot cake with coconut frosting... perfect for stable energy, muscle support, and an easy make-ahead breakfast.
Ingredients
- ⅓ cup rolled oats
- 1 tbsp chia seeds
- 1 tbsp shredded coconut
- ½ cup plain Greek yogurt
- ¾ cup almond milk, or other milk of your choice
- 1 tsp maple syrup
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 1 scoop vanilla protein powder
- ½ cup finely grated carrot
Toppings (optional)
- 1 tbsp coconut whipped cream
- 1 pinch cinnamon
Instructions
- In a medium bowl or jar, add the oats, chia seeds, shredded coconut, Greek yogurt, milk, maple syrup, cinnamon, vanilla, protein powder, and finely grated carrot.
- Stir thoroughly until everything is fully combined and the protein powder is smooth with no clumps. The mixture should be creamy and slightly thick.
- Cover and place in the refrigerator overnight, or for at least 4–6 hours, to allow the oats and chia seeds to absorb the liquid and soften.
- In the morning, give the oats a quick stir. If needed, add a splash of milk to loosen the texture.
- Top with coconut whipped cream, extra shredded coconut, and a light sprinkle of cinnamon before serving.
Notes
For best texture, use finely grated carrot so it blends seamlessly into the oats.
Adjust sweetness to your preference by adding more or less maple syrup.
If your mixture feels too thick in the morning, simply stir in a small amount of milk until desired consistency is reached.
This recipe can be made 1–2 days in advance for easy meal prep.
Calories: 456kcal, Carbohydrates: 50g, Protein: 40g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 67mg, Sodium: 425mg, Potassium: 666mg, Fiber: 10g, Sugar: 16g, Vitamin A: 10706IU, Vitamin C: 4mg, Calcium: 622mg, Iron: 3mg