Description

This Carrot Cake Overnight Oats recipe is a delicious, high-protein breakfast that combines the wholesome goodness of gluten-free oats with the sweet, spiced flavors of carrot cake. Enhanced with vanilla protein powder, Greek yogurt, and a creamy white chocolate cheesecake-style ganache, this make-ahead breakfast is both nutritious and indulgent, perfect for starting your day with energy and delight.

Ingredients

Scale

Overnight Oats Base

1 cup Certified Gluten-Free Oats
1 cup Almond Milk
2 tablespoons Chia Seeds
1 scoop Vanilla Protein Powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Shredded Carrots
1/4 cup Pecans, chopped
1/4 cup Raisins

Cheesecake Ganache

1 cup Greek Yogurt (full-fat)
1/2 cup White Chocolate Chips
4 ounces Cream Cheese (room temperature)

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Instructions

Combine oats base ingredients: In a medium-sized mixing bowl or jar, add the certified gluten-free oats, almond milk, chia seeds, vanilla protein powder, cinnamon, nutmeg, shredded carrots, chopped pecans, and raisins. Stir thoroughly to ensure all ingredients are mixed evenly.
Refrigerate overnight: Cover the mixture and place it in the refrigerator for at least one hour, though overnight is preferred to allow the oats and chia seeds to fully absorb the liquid and soften.
Melt chocolate chips: In a microwave-safe bowl, heat the white chocolate chips in short intervals, stirring between each, until completely melted, taking care not to burn the chocolate.
Prepare cheesecake ganache: Mix the melted white chocolate chips with the full-fat Greek yogurt and room temperature cream cheese until smooth and creamy, creating a cheesecake-style ganache.
Combine ganache with oats: Once the oats have soaked overnight, pour the cheesecake ganache over the oat mixture and stir gently to combine the flavors thoroughly.
Second refrigeration: Refrigerate the combined mixture again for at least one hour or preferably overnight to allow flavors to meld and for the ganache to set slightly.
Serve: Serve chilled, optionally adding extra toppings such as additional chopped pecans, shredded carrots, or a sprinkle of cinnamon before enjoying your high-protein carrot cake-inspired breakfast.

Notes

You can substitute almond milk with any preferred milk, including dairy or plant-based alternatives.
Chia seeds can be replaced with ground flaxseed if desired.
For a less sweet version, use dark chocolate chips instead of white chocolate chips.
Make sure the cream cheese is at room temperature for easier mixing and a smooth ganache.
This recipe can be prepared the night before for a convenient grab-and-go breakfast.