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Overnight High Protein Carrot Cake Flavored Oats

Heather Davies Cooks Better Than You. But fortunately, she’s going to show you how to cook just as heartily and as healthily as she does. Why? Because The Protein Chef wants to spread the health around. This fitness junkie decided that if she was going to eat cake, she might as well benefit from it!

LaroFit had to steal this recipe from the Protein Chef not just because it sounds so good (mmmm carrot cake), but because it would be the absolutely perfect ice cream/chips/chocolate substitute when you’re sitting on the couch about to watch a marathon of Netflix and you get hit with a craving for something sweet and just plain yummy. This recipe you can make and keep for a week, which I love, and is healthy for everyone (partner, kids, random friend who pops by unannounced). And the recipe itself is faster than reading this entire paragraph :) Check it out as said by the Protein Chef herself:

“I love carrot cake, and I love oats. So when I was looking for inspiration for an overnight oats recipe I looked up some of my favourite carrot cake recipes so I could ensure the flavours were as authentic as possible. Therefore this recipe is full of rich spices and plenty of cinnamon (if you follow me on twitter, you’re aware of my love of cinnamon). It also contains grated carrot just as any good carrot cake should have, which also doubles as a great way to add extra volume without masses of extra calories (win!). I added vanilla whey protein to sweeten and add extra protein but you could easily omit this and simply use a natural sweetener or maple syrup. Here’s what you need and how to make your carrot cake overnight oats!”

100g oats
65g grated carrot
350 ml almond milk or water
50g liquid egg whites (I use Two Chicks liquid egg whites)
1/2 tsp mixed spice
1/2 tsp cinnamon
30g vanilla flavour whey protein (I used Smart Protein Optimum Whey)
30g raisins

In a pan gently simmer the grated carrot with the almond milk (or water) for 5 minutes.

Then add the spices, egg whites and oats and stir well. Cook for a further 2 minutes until and remove from the heat.

Stir in the whey protein and raisins and leave to cool.

Once the mixture comes to room temperature transfer to a jar or tupperwear and put it in the fridge. As the name suggests its best to leave it overnight so thicken up, but it’s still great after a few hours chilling.

Note – You can easily add more or less oats, carrot, egg whites or protein powder to suit your macros.
Note No.2 – It’s also fantastic hot, simply don’t cool just eat straight away!

Follow Heather Davies,
aka The Protein Chef,
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