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Carrot Cake Overnight Oats

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Love carrot cake? Now you can have it for breakfast—no oven required. These overnight oats are rich in protein, naturally sweetened, and layered with creamy white chocolate cheesecake ganache for a dessert-worthy start to your day. It’s classic carrot cake, reimagined in a jar.

Ingredients

Scale

For the Oats:

1 cup certified gluten-free rolled oats

1 cup almond milk (or milk of choice)

2 tsp chia seeds

1 scoop vanilla protein powder

½ tsp cinnamon

¼ tsp nutmeg

4 tbsp shredded carrots

2 tbsp chopped pecans

2 tbsp raisins

For the Cheesecake White Chocolate Ganache:

⅔ cup Greek yogurt

3 tbsp cream cheese, softened

4 tbsp white chocolate chips (melted and slightly cooled)

Flavor Twists (Optional Add-Ins):

½ tsp orange zest for brightness

1–2 tbsp shredded coconut

Pinch of ground ginger or clove for spice depth

Maple syrup or honey if extra sweetness is needed

Toppings: extra pecans, a dollop of yogurt, shredded coconut, or crushed graham crackers

Instructions

In a bowl, mix oats, almond milk, chia seeds, protein powder, cinnamon, nutmeg, shredded carrots, pecans, and raisins. Stir until well combined.

In a separate bowl, beat together Greek yogurt, cream cheese, and melted white chocolate chips until smooth.

Layer oat mixture and cheesecake ganache in jars or containers.

Refrigerate for at least 4 hours or overnight.

Before serving, stir or keep layers intact. Add desired toppings.

Nutrition

Find it online: https://thecomfortspoon.com/carrot-cake-overnight-oats/