High Protein Carrot Cake Overnight Oats
- Prabha Honrath, RD
- Apr 27
- 2 min read
High Protein Carrot Cake Overnight Oats (Dietitian-Approved)
Carrot cake for breakfast — but high protein and fiber for real satiety.
This high protein carrot cake overnight oats keeps the cozy flavor profile while intentionally balancing protein, fiber, and fats to support steady energy, muscle maintenance, and blood sugar stability. By using soy milk for added protein, chia seeds for soluble fiber, and lower-sugar white chocolate chips, this recipe lands in that sweet spot between indulgent and functional. If you’ve ever felt like overnight oats left you hungry an hour later, this one won’t.
Why This Version Works
~30g protein to support muscle protein synthesis at breakfast
~10g fiber from oats + chia + pecans
Lower added sugar compared to traditional white chocolate
Balanced fats to slow digestion and improve satiety
It’s dessert-coded, but balanced for metabolic support.
Recipe Card
High Protein Carrot Cake Overnight Oats
Serves: 1
Ingredients – Oats
½ cup rolled oats
½ cup unsweetened soy milk
2 tsp chia seeds
½ scoop vanilla protein powder
¼ tsp cinnamon
2 tbsp shredded carrots
1 tbsp pecans
Cream Cheese White Chocolate Topping
⅓ cup plain nonfat Greek yogurt
2 tbsp Lily’s white chocolate chips
1 tbsp full-fat cream cheese
Instructions
In a jar or bowl, combine oats, soy milk, chia seeds, protein powder, cinnamon, shredded carrots, and pecans. Stir well until fully incorporated.
Refrigerate for at least 1 hour, preferably overnight.
Melt white chocolate chips in 20–30 second intervals, stirring between until smooth.
In a separate bowl, mix melted chocolate with Greek yogurt and cream cheese until creamy.
Spread topping over oats. Chill 10–15 minutes to set before serving.
Estimated Nutrition (Per Serving)
Calories: ~500–515 kcal
Protein: ~31–32g
Carbohydrates: ~47–49g
Fiber: ~10g
Fat: ~26–28g
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