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High protein carrot cake overnight oats in a glass jar with toppings.

High Protein Carrot Cake Overnight Oats

A delicious and protein-packed breakfast that tastes like dessert, made with rolled oats, grated carrots, and warm spices, all mixed gently for a creamy overnight treat.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the oats mixture
  • 1 cup rolled oats The backbone of the recipe.
  • 1 cup almond milk (or milk of choice) Provides the liquid that hydrates the oats.
  • 1 scoop vanilla protein powder Adds protein and a touch of sweetness.
  • 1/2 cup grated carrots Gives the dish its carrot-cake identity.
  • 1/4 cup Greek yogurt Adds creaminess, tang, and extra protein.
  • 1 tablespoon maple syrup (optional) Optional sweetener.
  • 1 teaspoon cinnamon Creates the carrot-cake profile.
  • 1/4 teaspoon nutmeg Adds warmth and flavor.
  • 1/4 cup raisins Softens during the overnight rest.
For the topping
  • to taste chopped walnuts or pecans Provides a crunchy contrast.

Method
 

Preparation
  1. In a bowl, combine rolled oats, almond milk, protein powder, grated carrots, Greek yogurt, maple syrup, cinnamon, and nutmeg. Stir well to combine.
  2. Add raisins and mix again.
  3. Transfer the mixture to a jar or container and refrigerate overnight.
Serving
  1. In the morning, give it a stir and top with chopped walnuts or pecans before serving.

Notes

Stored in an airtight jar, these oats will keep in the refrigerator for up to 3–4 days. Serve cold or warmed to preference. Adjust sweetness with additional maple syrup if needed.