Carrot Cake Protein Oats (Dairy-Free)

Two mason jars with carrot cake overnight oats topped with nut butter and chia seeds.

Carrot Cake Protein Oats (Dairy-Free)

Rich, creamy, and in your favorite comforting flavor, these carrot cake overnight protein oats use yogurt and sweet maple flavor for an indulgent taste and thick, creamy texture to keep you wanting more.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 0

Chilling Time 4

Total Time 4 10

Servings

Calories 489kcal

Author Shelby Stover

Equipment

2 small mason jars

Ingredients

0.75 cups Dairy-free milk
⅛-1/4 cup Water
¾ cup Dairy-free Greek yogurt
4 tablespoon Maple syrup
1 teaspoon Vanilla extract
1 teaspoon Pumpkin spice
1 pinch Sea salt
1.5 cups Rolled oats gluten-free
1 tablespoon Chia seeds
1 cup Carrots shredded
3 tablespoons Walnuts chopped

Instructions

In a large bowl, mix all the ingredients using a spoon or silicone spatula.
Divide the mixture evenly into two mason jars.
Cover, and refrigerate overnight.

Video

Notes

If you struggle with the chewy texture of the overnight oats recipe, try blending the oats, chia seeds, yogurt, cinnamon, and liquids. Then mix in the remaining ingredients after. I do this with my cinnamon roll overnight oats, and it makes them utterly smooth.

Water is used to scale back the calories in the overnight oats. If you like really thick overnight oats, use only ⅛ of a cup of water. If you prefer thinner and creamier, use ¼ cup.

To bring even more protein to the carrot cake overnight oats, you can add in a scoop of collagen powder. I chose collagen over protein powder as it’ll blend better without affecting the texture.

I personally scale back a bit of the oats and add collagen for bulk when I make these for myself and not the kids. Great if you need lower calories and over 30+ grams of protein.

Know that the nutrition breakdown is an estimate, and it will vary based on the yogurt you use.

Nutrition