high protein carrot cake overnight oats with yogurt "cream cheese frosting"

that actually tastes like cream cheese frosting

TOTAL TIME: 10 minutes + overnight to set

SERVES: 2

PROTEIN: 24 g/serving

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Immersion blender

For the oats

• 1 small jar carrot baby food/carrot puree (~110ml)

• 3/4 cup milk or milk alternative

• 3/4 cups whole oats

• 1 tbsp chia seeds

• 1 tbsp maple syrup

• 1 tsp vanilla

• 2 tbsp shredded coconut

• 1/4 cup raisins

• 1/2 tsp cinnamon

• 1/4 tsp dried ginger

• 1/8 tsp nutmeg

• pinch of salt

For the cream cheese frosting

• 1/2 cup cottage cheese

• 3/4 cup vanilla skyr or greek yogurt (the thicker the better)

• 1 tbsp maple syrup or more to taste

• 1/2 tsp vanilla

For the rest

• crushed walnuts to top

Make the oats

• mix all of your ingredients together in an airtight container. Mix well and set in fridge for at least 4 hours (up to 5 days).

Make the “cream cheese frosting”

• blend together all your ingredients until smooth. Store in an airtight container in the fridge until your oats are ready.

Assemble

• when ready, serve oats topped with “cream cheese frosting” and crushed walnuts.

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Why baby food?!: for 1 it makes it a bit easier than shredding up carrots. One less dish is a win for me! It also really elevates the carrot flavor and gives these a punch.

Can’t find carrot baby food? just finely grate or blend 1 large carrot!

Making ahead: this is perfect to make ahead/prep. Store in fridge for up to 5 days and assemble the icing/oats fresh each day.

I really don’t want to blend this: if you really don’t want to blend, and you’re ok with the texture of cottage cheese, you can skip!

For the oats

• Carrot baby food: 1 large carrot, finely grated

• Milk or milk alternative: any milk alt is fine - but I don’t recommend using water as you need the creaminess

• Whole oats: quick oats will work as well. Any other grain I haven’t personally experimented with so can’t say for sure.

• Chia seeds: this gives added fiber and they kind of congeal which helps the oats firm up. Can be skipped if need be.

• Maple syrup: can be subbed with any sweetener. Use your judgement for how much you want to use!

• Coconut: sweetened or unsweetened is fine (use a touch less maple if going with sweetened). Can omit if you’re not a fan.

• Raisins: can omit

• Cinnamon + dried ginger: this is what really locks in that carrot cake flavor so do not omit.

• Nutmeg: also rounds out the carrot cake flavor but this one can be omitted if need be.

For the cream cheese frosting

• Cottage cheese: the savoryness from this is what really drives home the “cream cheese” flavor so if you want that, don’t skip. But if you HATE cottage cheese, just top the oats with a yogurt.

• Vanilla skyr or greek yogurt: can sub DF yogurt just use something that isn’t overly sweet and is pretty thick.

• Maple syrup: maple is best with this flavor combo but if you don’t have it, sub your favorite sweetener.

For the rest

• Walnuts: skip and/or top with any “carrot cakey” topping.

carrot cake overnight oats with yogurt "cream cheese frosting"

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!