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Janelle Carss

Pumpkin Spice Carrot Cake Overnight Oats

Two delicious desserts combined into one make these Pumpkin Spice Carrot Cake Overnight Oats a perfectly sweet-yet-spiced, nourishing breakfast! Packed with 22g of protein per serving, it'll fuel your day and your craving for fall coziness.
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Prep Time 10 minutes
Soaking Time 8 hours
Total Time 8 hours 10 minutes
Servings: 3
Course: Breakfast
Cuisine: Canadian
Calories: 395
Ingredients Method Video Notes

Ingredients
  

  • 1 cup unsweetened soy milk (or other plant milk)
  • ½ cup vanilla greek-style non-dairy yogurt, plus extra for topping
  • ½ cup water
  • ½ cup pumpkin purée
  • 1 to 2 tbsp maple syrup, adjust according to your taste
  • 1 tsp vanilla extract
  • 1 scoop vanilla plant-based protein powder [I used Good Protein's High-Protein Powder, use code JANELLEC30 for 30% off]
  • 1 cup old fashioned rolled oats, gluten-free if needed
  • 1 large carrot, peeled and grated
  • ¼ cup raisins
  • 1½ tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • chopped pecans, for garnish

Method
 

  1. In a mixing bowl, whisk together the yogurt, milk, water, pumpkin purée, protein powder, maple syrup and vanilla.
  2. Stir in the oats, grated carrot, chia seeds and pumpkin pie spice.
  3. Divide into 3 sealable jars, cover with a lid and refrigerate overnight.
  4. When ready to serve, top with a dollop of yogurt, chopped pecans and a sprinkle of cinnamon and enjoy!

Video

Notes

Macros per serving (serves 3):
  • Calories: 395
  • Protein: 22g
  • Carbs: 57g
  • Fats: 9g