Carrot Cake Cheesecake Overnight Oats
Overnight oats meet carrot cake with this delicious gluten-free and protein-packed breakfast (or snack). The warm, spiced blend with creamy cheesecake flavor creates this delicious, healthy treat. It’s gluten free, egg free, vegetarian and high in protein.
Servings: 2 jars
Ingredients
Overnight Oats
- 1 cup rolled oats
- 2 tbsp chia seeds
- 1 tbsp hemp seeds
- 1 tbsp flaxseed meal
- 1 date finely chopped
- 2/3 cup grated carrots
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 3/4 cup cottage cheese blended
- 1/2 cup unsweetened almond milk plus more as needed
Greek Yogurt Topping
- 2/3 cup plain Greek yogurt
- 1 tsp maple syrup
Optional Toppings
- Pumpkin seeds
- Cinnamon
- Chopped walnuts
Instructions
- In a medium bowl, combine rolled oats, chia seeds, hemp seeds, flaxseed meal, chopped date, grated carrots, cinnamon, nutmeg, vanilla, cottage cheese, and almond milk.
- Stir well until everything is evenly combined. Or use a hand blender to combine all the ingredients and mix them until smooth. If the mixture seems very thick, add a small splash of almond milk.
- Divide the oat mixture evenly between 2 jars.
- In a small bowl, mix Greek yogurt with 1 tsp maple syrup until smooth.
- Spoon the sweetened Greek yogurt evenly over the oat mixture to create a layer on top of each jar.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with pumpkin seeds, cinnamon, or chopped walnuts if desired.
Nutrition
Serving: 1 jar (12 oz) | Calories: 466kcal | Carbohydrates: 55.7g | Protein: 30.8g | Fat: 14.9g | Saturated Fat: 3.1g | Polyunsaturated Fat: 6.7g | Monounsaturated Fat: 4.2g | Cholesterol: 15mg | Sodium: 470mg | Potassium: 750mg | Fiber: 12.3g | Sugar: 18.5g | Vitamin A: 4000IU | Calcium: 450mg | Iron: 3.2mg