I love carrot cake, and I love oats. So when I was looking for inspiration for an overnight oats recipe I looked out 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 @protein_chef you’ll be 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 if you don’t have any. So less chat, more instructions. Here’s what you need and how to make your carrot cake overnight oats!…
Prep: 35 mins
Cook: 15 mins
65g grated carrot
350 ml almond milk or water
50g liquid egg whites (I use Two Chicks liquid egg whites which you can buy here)
1/2 tsp mixed spice
1/2 tsp cinnamon
30g vanilla flavour whey protein (I used Smart Protein Optimum Whey)
1In a pan gently simmer the grated carrot with the almond milk (or water) for 5 minutes.
2Then add the spices, egg whites and oats and stir well. Cook for a further 2 minutes and remove from the heat.
3Stir in the whey protein and raisins and leave to cool.
4Once 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 to thicken up, but it’s still great after a few hours chilling.
5Note – You can easily add more or less oats, carrot, egg whites or protein powder to suit your macros.
6Note No.2 – It’s also fantastic hot, simply don’t cool just eat straight away!