These creamy Carrot Cake Overnight Oats are made with healthy ingredients, including cottage cheese for a boost of protein. They’re a great way to enjoy the delicious flavours of carrot cake, in breakfast form!
I’ve been craving all the cozy flavours of carrot cake lately, so I figured it was about time to make a carrot cake version of one of my favourite make-ahead breakfasts, overnight oats!
Now I won’t claim that these Carrot Cake Overnight Oats taste like cake, but they do feel like a treat! Each bite is loaded with sweet carrots, crunchy nuts, and warming spices for those familiar carrot cake flavours you love.
They also include cottage cheese, which might sound like a weird one but trust me here. It gives the oats a creamy texture and a nice protein boost to help keep you satisfied. If you’re not a fan of the texture of cottage cheese, don’t worry! We’re blending it with the milk first, so you won’t even notice it.
Ingredient notes
- Rolled oats: old fashioned rolled oats make the base of this recipe.
- Cottage cheese: cottage cheese helps to give these overnight oats a creamier texture and a nice boost of protein.
- Chia seeds: chia seeds help to thicken the overnight oats, while adding some extra fibre, protein and healthy fats.
- Protein powder: use any vanilla protein powder that you enjoy the taste of! Because whey and plant-based protein powders absorb liquid differently, the amount of liquid you use in this recipe will depend on the type of protein powder used. Make sure to check out the recipe card notes for adjustments.
- Grated carrots: freshly grated carrot adds flavour, as well as more fibre and nutrients. Make sure to use the small shredding side of a box grater so that the pieces blend into the oats better.
- Milk: I tend to use almond milk in my overnight oats because I always have some on hand, but feel free to use any milk/milk alternative that is unsweetened.
- Maple syrup: honey would also work well here.
- Nuts: chopped walnuts or pecans add a nice crunch and healthy fats.
- Raisins: if you’re not a fan of raisins, feel free to skip them!
- Spices: we’re using cinnamon, ground ginger and nutmeg for that delicious carrot cake flavour.
- Vanilla extract: to really help tie all those flavours together!
How to make carrot cake overnight oats
- Mix together the oats, chia seeds, protein powder, nuts, raisins and spices.
- Add the cottage cheese, milk, vanilla and maple syrup to a blender and blend until smooth and creamy.
- Pour the cottage cheese mixture over the oats, add the shredded carrot and stir well to combine.
- Place in the fridge for at least 4 hours, but preferably overnight, to set.
- When ready to eat, divide into bowls or jars and top with Greek yogurt and any other desired toppings. Dig in!
More delicious overnight oats recipes
If you make these Carrot Cake Overnight Oats, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Carrot Cake Overnight Oats
Ingredients
- 2/3 cup rolled oats
- 2 tbsp chia seeds
- 1 scoop vanilla protein powder 30g
- 2 tbsp chopped walnuts or pecans
- 1-2 tbsp raisins optional
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup cottage cheese
- 1- 1 1/2 cup milk of choice see notes
- 1 tsp vanilla extract
- 1/2-1 tbsp maple syrup
- 1/4 cup finely grated carrot
Toppings
- Greek yogurt
- Chopped walnuts or pecans, or almond butter optional
Instructions
- In a medium bowl or container, mix together the oats, chia seeds, protein powder, nuts, raisins, and spices.2/3 cup rolled oats, 2 tbsp chia seeds, 1 scoop vanilla protein powder, 1-2 tbsp raisins, 2 tbsp chopped walnuts or pecans, 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg
- Next, add the cottage cheese, milk, vanilla and maple syrup to a blender. Blend until smooth and creamy.1/2 cup cottage cheese, 1- 1 1/2 cup milk of choice, 1 tsp vanilla extract, 1/2-1 tbsp maple syrup
- Pour the cottage cheese mixture into the bowl or container with the oats, add the shredded carrot and stir well to combine.1/4 cup finely grated carrot
- Cover and store in the fridge for at least 4 hours, but preferably overnight. You can also transfer to mason jars and seal with lids.
- When ready to eat, stir well and add additional milk if needed to reach desired consistency. Divide into two jars or bowls and top with greek yogurt and any additional toppings like almond butter, walnuts or pecans. Enjoy!
