Carrot cake overnight oats
- Lucy Lord
- May 1
- 1 min read
Cool, sweet and creamy carrot cake overnight oats with a vanilla cream cheese topping. Comes together in under 10 minutes, perfect to meal prep and 30g’s of protein with no added whey.
Time to make : 10 minutes (+ chill time)
Serves : 4
Ingredients
180g jumbo rolled oats
4 tsp chia seeds
1 tsp ground cinnamon
1/2 tsp ground ginger
360ml any milk
320g Greek yogurt
8 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt
1 medium carrot, grated* (no need to peel)
40g raisins or chopped dates
40g pecans, finely chopped
Topping
320g Greek yogurt
120g cream cheese
2 tsp vanilla extract
Method
Mix all the base ingredients together in a bowl and leave it to chill and thicken in the fridge overnight (or for at least 6 hours), covering with cling film.
Mix the topping ingredients together in a bowl until smooth. You can make this ahead of time and cover it with cling film to chill in the fridge until your base oats are ready.
Spoon the base overnight oats into individual jars, top with the vanilla cream cheese yogurt and finish with a sprinkle of extra chopped pecans.
Nutritional Information
(per serve)
515 cals
16g fat, 55g carbs, 30g protein
Good to know:
Grate the carrots using the fine side of the grater (if using a box grater) so that they are easy to mix through the base oat recipe and you don't have big, thick clumps of carrot in there.
This recipe makes enough to fill 4x 300 - 350ml jars or containers.
Store in the fridge in an airtight container for up to 4 days.
