These carrot cake overnight oats are rocking my breakfasts lately. (and that’s saying a lot because I’m pretty attached to eggs and avocado toast for brekky!)
This recipe was originally created as part of my three week meal plan and is still a favorite of my own and my clients. What I love most about it is that with just a few minutes of prep the night before, I have three days worth of breakfasts that require zero cooking in the morning. Oh, and they taste like magic while providing 30 grams of protein per serving! So there.
Carrot Cake Overnight Oats
Makes 3 servings:
Prep Time: 5 minutes, plus overnight refridgeration
1.5 cups oats
1.25 soy milk* (any milk will work, I prefer soy for its high protein content)
1 cup plain low-fat Greek yogurt
1 cup grated carrots
3/4 cup walnuts
1/2 cup raisins
1/4 cup vanilla protein powder (I like Garden of Life vanilla whey)
1 tsp cinnamon
salt to taste
*For a lower calorie option, sub water for milk.
Stir all ingredients in a medium sized bowl. Cover, and let set overnight. This can be served cold or reheated for a hot breakfast.