High Protein Carrot Cake Overnight Oats
These High Protein Carrot Cake Overnight Oats are a cozy, make-ahead breakfast packed with protein, fiber, and antioxidant-rich carrots. Creamy, lightly spiced, and perfect for busy mornings, this no-cook recipe is ideal for meal prep, post-workout fuel, or an easy grab-and-go breakfast that keeps you full and energized.
Ingredients
- ⅓ cup rolled oats
- 2 tbsp chia seeds
- ½ cup greek yogurt
- ¾ cup milk, or plant based milk (I used soy for higher protein)
- 1 tsp maple syrup
- 1 scoop vanilla protein powder
- ½ tsp cinnamon
- ½ cup shredded carrot
Instructions
- Add all ingredients to a jar or bowl.
- Stir well until fully combined.
- Cover and place in the refrigerator overnight (or at least 4 hours).
- In the morning, give it a stir and add toppings if desired.
Notes
- These overnight oats can be stored in an airtight container in the refrigerator for up to 4–5 days.
- Finely grating the carrots helps them soften and blend seamlessly into the oats.
- Soy milk is recommended for higher protein, but any milk or plant-based milk works.
- Add walnuts just before serving for extra crunch, or mix them in ahead of time if prepping multiple jars.
- Great as a post-workout breakfast or easy grab-and-go morning meal.
- I love to top with coconut whip!
Serving: 1g, Calories: 554kcal, Carbohydrates: 59g, Protein: 44g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 89mg, Sodium: 233mg, Potassium: 960mg, Fiber: 13g, Sugar: 21g, Vitamin A: 11008IU, Vitamin C: 4mg, Calcium: 694mg, Iron: 3mg