Carrot Cake Overnight Oats & N’Oats
Indulge in the delightful flavors of Carrot Cake with this dual delight of Carrot Cake Overnight Oats and/or N'Oats. For the Oats, blend 2/3 cup of almond, cashew, or coconut milk with a tablespoon of melted grass-fed butter. Incorporate 1/4 cup of old-fashioned oats, 2 tablespoons of flaxseeds, chia seeds, or psyllium husk, and a serving of vanilla protein powder. Enhance the mixture with 1/4 cup of low-fat cottage cheese, grated carrot, and a medley of spices, including pink salt, ginger, nutmeg, and cinnamon. Add a finishing touch with 5-6 raisins.
For the N'Oats, combine 1 cup of almond milk with 1/4 cup of coconut flour and 2 tablespoons of flax, chia, or psyllium husk. Integrate a serving of vanilla-flavored protein, 1/4 cup of low-fat cottage cheese, and a tablespoon of melted grass-fed butter. Elevate the blend with grated carrot, spices, and raisins. Savor the taste of Carrot Cake in a wholesome overnight oats experience.
INGREDIENTS
Oats
2/3 c milk (unsw almond, cashew, coconut)
1 T grass-fed butter, melted
1/4 c oats (used old-fashioned)
2 T ground flaxseeds, chia seeds, or psyllium husk
1 serving vanilla protein powder
1/4 c low-fat cottage cheese @goodculture (plain Greek yogurt works too)
1-2 T grated carrot (used cheese grater)
dash pink salt, ginger, nutmeg
1/4 tsp cinnamon
5-6 raisins
N’Oats
1 c milk of choice (used unsw almond)
1/4 c coconut flour
2 T flax, chia, or psyllium husk (used husk)
1 serving vanilla-flavored protein
1/4 c low-fat cottage cheese or Greek yogurt works too
1 T grass-fed butter, melted @kerrygoldusa
1-2 T grated carrot (used cheese grater)
dash of pink salt, ginger, nutmeg
1/4 tsp cinnamon
5-6 raisins
STEPS
Melt butter in a mason jar for 30 seconds in the microwave, add milk and other ingredients. Stir well with a spoon or shake well with lid on. Store in fridge. Good for a week.
Optional icing for both: I did a heaping tablespoon of vanilla @chobani zero yogurt. Any yogurt would work here and isn’t “needed” just a fun extra.
Carrot Cake Overnight Oats & N’Oats
Ingredients
- Oats
- 2/3 c milk (unsw almond, cashew, coconut)
- 1 T grass-fed butter, melted
- 1/4 c oats (used old-fashioned)
- 2 T ground flaxseeds, chia seeds, or psyllium husk
- 1 serving vanilla protein powder
- 1/4 c low-fat cottage cheese (plain Greek yogurt works too)
- 1-2 T grated carrot (used cheese grater)
- dash pink salt, ginger, nutmeg
- 1/4 tsp cinnamon
- 5-6 raisins
- N’Oats
- 1 c milk of choice (used unsw almond)
- 1/4 c coconut flour
- 2 T flax, chia, or psyllium husk (used husk)
- 1 serving vanilla-flavored protein
- 1/4 c low-fat cottage cheese or Greek yogurt works too
- 1 T grass-fed butter, melted
- 1-2 T grated carrot (used cheese grater)
- dash of pink salt, ginger, nutmeg
- 1/4 tsp cinnamon
- 5-6 raisins
Steps
- Melt butter in a mason jar for 30 seconds in the microwave, add milk and other ingredients. Stir well with a spoon or shake well with lid on. Store in fridge. Good for a week.
- Optional icing for both: I did a heaping tablespoon of vanilla @chobani zero yogurt. Any yogurt would work here and isn’t “needed” just a fun extra.
Oats
PROTEIN powder & yogurt
FAT butter
FIBER chia, flax, husk, carrot
CARB/STARCH oats
315cal/14fat/25carb/11fiber/33pro
N'Oats
PROTEIN powder
FAT butter
FIBER coconut flour, seeds or husk
CARB/STARCH none
443 cal/18fat/31carb/21fiber/33pro
