High Protein Carrot Cake Overnight Oats (THM E, Meal Prep Friendly)
Servings 4
Ingredients
- 1 1/2 C Milk of choice
- 1 C Oats
- 1 C Non-fat Greek Yogurt
- 3 T Chia Seeds
- 3 Scoops Protein Powder of Choice I used 2 scoops of a cinnamon flavor and 1 scoop of a vanilla flavor
- Cinnamon, nutmeg, (and optional pinch of cloves) to taste
- 1 t Vanilla
- 1/4 C Golden Raisins, optional
- 1/4 C Walnuts, broken into small pieces, optional
- 1/2 t Psyllium husk, per jar, optional
- 1/2-1 T Baobab, per jar, optional
- Sweetener to taste, I didn't add any, but you might want it sweeter.
Instructions
- In a blender place the milk, oats, yogurt, and chia seeds. Blend for a few seconds. Scrape down the sides, add the seasonings, protein powder, and vanilla. Blend again for a few seconds. Taste. Add more seasonings and any sweetener desired, if it isn't sweet enough.
- Carefully pour the mixture into 4 different containers. I used a scale to make sure they were as equal as possible.
- Place 1/4 cup of carrots into each jar. If adding the psyllium and/or the baobab, go ahead and at them now.
- Stir. I like to use a chopstick.
- If adding the golden raisins, measure 1 serving over all 4 jars. So, each jar gets 1/4 of a serving of golden raisins.
- If using walnuts, top each jar with 1/4 of a serving of walnuts.
- Store in the fridge until ready to eat. If you want to eat this warm, I would slowly heat up in microwave.
