CARROT CAKE OVERNIGHT PROTEIN OATMEAL (VEGAN)
If you’re looking for a breakfast you can pack the night before and enjoy at work, look no further than this Carrot Cake Overnight Protein Oatmeal! Each jar is loaded with delicious carrot cake flavor, protein, fiber, and even some veggies for bonus points. Did I mention they’re gluten-free, dairy-free, and vegan, too?
Did you know? Of all the vegan protein powders, soy protein and pea protein are the highest quality in terms of amino acid profile and digestibility. They’re also high in leucine, the key amino acid for muscle growth.
Protein powder recommendations
To make these overnight oat jars, you’ll need a yummy-tasting protein powder that mixes well (I prefer plant-based, since I’m intolerant to whey). For this recipe, I used a Snickerdoodle Lean Vegan Protein by LIV Body. It’s my absolute favorite protein! You can use my code “NOEXCUSES” for 20% off all LIV Body products, including their skin care and collagen protein 🙂
You can also leave out the protein powder if you prefer, and just reduce the amount of milk to three-quarters cup per jar. Speaking of milk, I used unsweetened coconut milk because I think it goes so well with the carrot cake flavor! However, you can use any dairy-free milk you like (almond, cashew, rice, hemp, etc.)
Of course, you’ll also need rolled oats! You can use certified gluten-free if necessary. You can use quick oats, but steel cut oats won’t work the same. I added some chia seeds to thicken up the oatmeal, increase that “fullness factor,” and add extra nutrients. They are optional though!
For all that carrot cake spice, I used a combination of cinnamon, nutmeg, and ginger, and cloves (optional). If you don’t have all these individual spices, use one teaspoon of pumpkin pie spice per jar (add more to taste). Don’t be shy with the spice!
For extra sweetness, I used a monk fruit brown sugar alternative. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Brown Sugar. Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work. If using stevia extract or drops, please refer to the brand-specific conversion chart. If using maple syrup, simply reduce the amount of milk in this recipe by however much syrup you add!
For the wet ingredients, you need grated carrot (about one large carrot). I also added about one and a half cups of unsweetened coconut milk per jar. I love the flavor the coconut milk adds, but you can totally use almond milk, oat milk, or whatever you have on hand!
That’s really it for wet ingredients… you could add a little vanilla extract but I didn’t.
For that carrot cake vibe, I went with unsweetened shredded coconut, seedless raisins, and chopped walnuts for mix-ins, with a little extra on top. Of course, feel free to leave any of these out and it will still taste wonderful.
Here’s the printable recipe for this Carrot Cake Overnight Protein Oatmeal! I hope you’ll rate and/or comment below if you try it 🙂
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Carrot Cake Protein Overnight Oatmeal (Vegan)
- 1 cup old-fashioned rolled oats* can use certified gluten-free
- 1/2 cup (60g) cinnamon protein powder* I used LIV Body lean vegan protein in Snickerdoodle (code NOEXCUSES for 20% off)
- 2/3 cup carrot finely grated
- 2 tbsp. calorie-free brown sugar alternative* I used golden monk fruit
- 1 tsp. ground cinnamon*
- 1/2 tsp. ground nutmeg*
- 1/2 tsp. ground ginger*
- 1/8 tsp. ground cloves* optional
- 3 cups unsweetened coconut milk*
- 2 tbsp. chopped walnuts optional
- 2 tbsp. unsweetened shredded coconut optional
- 2 tbsp. seedless raisins optional
*See blog post above for substitutions.
- Divide dry ingredients between two mason jars or sealable containers.
- Add grated carrot and coconut milk, stir from the bottom, then seal jars and shake to combine.
- Leave in the fridge overnight and top with raisins, walnuts, and coconut in the morning (optional).
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