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Carrot Cake Overnight Oats (Quitting Cereal – Volume 7)

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Author:

Erin

Published:

March 16, 2014

Updated:

January 26, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

If you love carrot cake like me, you need to try these overnight oats!  They’ve got that great mix of sweet with a touch of spiciness that makes carrot cake so good.  There’s no cream cheese frosting involved, but I think the Greek yogurt mixed with vanilla protein tastes pretty amazing in it’s place.  But I’m not saying you can’t use cream cheese mixed in with the Greek yogurt instead of protein for more of a real carrot cake experience.  That might be next on my to do list…
Some carrot cake purists may say that raisins do not belong in carrot cake.  I, however, am not a carrot cake purist and this isn’t real carrot cake anyway.  I think the raisins are awesome in these oats because they plump up overnight and add some delicious sweetness!  Chopped dates would be good in there too.

I haven’t posted any updates to my Quitting Cereal campaign in a while, but I have been continuing the journey.  I have to say, I’m loving the way I feel after a breakfast that includes some eggs and vegetables!  And some sausage or whatever else I decide to throw in.  Even having an egg white omelet with a half serving of cereal leaves me feeling better than a full bowl of carb-loaded gut-bombing cereal.  When I know that I won’t have time to cook up some sort of egg concoction in the morning or don’t feel like it, I usually turn to overnight oats.  I love them!

 

4 from 1 vote

Carrot Cake Overnight Oats

Prep: 10 minutes mins
Total: 10 minutes mins
Servings: 1 serving
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Servings: 1 serving

Ingredients

  • 1/3 cup rolled oats
  • 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup fresh grated carrot
  • 1 tbsp raisins or chopped dates
  • 1/2 tsp chia seeds
  • 1/2 tbsp pure maple syrup
  • 1/4 tsp cinnamon
  • Pinch of nutmeg and ginger
  • 1/4 cup non-fat vanilla Greek yogurt, divided (I use Stonyfield)
  • 2 tbsp Jay Robb’s vanilla whey protein, divided
  • 1 tsp chopped pecans

Instructions

  • In a small bowl, mix yogurt and protein until smooth.  Set aside.
  • In a bowl, combine all other ingredients except chopped pecans.
  • Layer oat mixture and 1/2 of yogurt mixture in a resealable container or mason jar.
  • Refrigerate overnight.  Top with other 1/2 of yogurt mixture and chopped pecans before serving.

Nutrition Information

Calories: 367kcal (18%), Carbohydrates: 47g (16%), Protein: 29g (58%), Fat: 6g (9%), Cholesterol: 3mg (1%), Sodium: 175mg (8%), Fiber: 6g (25%), Sugar: 20g (22%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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2 responses

  1. KimCreate
    June 29, 2015

    Hi, do you warm this before eating? Thanks
    Kim

    Reply
    1. peanutbutterandfitness
      July 9, 2015

      Hi Kim, I usually stick my overnight oats in the microwave for about 30 seconds in the morning to take off some of the chill. If you're a big fan of warm oats, go for a minute in the microwave – they won't be hot, but you don't want to dry them out by microwaving them for too long.

      Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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