Spiced Carrot & Cream Breakfast Jars
Experience the comforting taste of spiced carrot cake in a wholesome, chilled breakfast. A luscious, protein-rich cream topping makes every spoonful a decadent and satisfying treat to start your day.
Servings 3
Calories 475kcal
Equipment
- Medium mixing bowl
- Small saucepan or double boiler
- Whisk
- Silicone spatula
- Three 8-ounce (240 ml) glass jars or tumblers
Ingredients
For the Spiced Oat Base:
- 1 ¼ cups rolled oats
- 1 scoop about 3 tbsp vanilla or unflavored protein powder
- 1 tbsp chia seeds
- ¾ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ⅛ tsp ground ginger
- A pinch of ground cardamom
- ¼ cup raw walnuts roughly chopped
- 3 tbsp chopped Medjool dates
- ½ cup finely grated fresh carrots
- 1 ¼ cups unsweetened almond milk
- ¼ cup cold water or fresh orange juice
For the Cream Topping:
- ¾ cup plain full-fat Greek yogurt
- ¼ cup Neufchâtel cheese softened
- 3 tbsp white chocolate melting wafers or chips
- 1 tsp fresh lemon juice
- ½ tsp pure vanilla extract
For Garnish:
- Additional chopped walnuts
- A sprinkle of freshly grated carrot
Instructions
- Prepare the Cream Topping: In a small saucepan over very low heat, gently warm the white chocolate wafers, stirring constantly until they are just melted and smooth. Be careful not to scorch the chocolate. Remove from heat immediately.
- Blend the Topping: In a separate small bowl, whisk together the softened Neufchâtel cheese and Greek yogurt until smooth. Pour the melted white chocolate into the yogurt mixture, adding the lemon juice and vanilla extract. Whisk vigorously until fully combined and glossy.
- Combine Dry Oat Ingredients: In the medium mixing bowl, add the rolled oats, protein powder, chia seeds, cinnamon, nutmeg, ginger, and cardamom. Stir with a fork to distribute the spices and protein powder evenly, breaking up any clumps.
- Incorporate Wet Ingredients & Mix-Ins: To the dry ingredients, add the chopped walnuts, dates, and grated carrots. Pour in the almond milk and cold water. Stir with the spatula until everything is thoroughly moistened. The mixture will seem liquidy but will thicken as it rests.
- Assemble the Jars: Divide the oat mixture evenly among the three glass jars, filling each about two-thirds full. Gently spoon or pour the prepared cream topping over the oat base in each jar, creating a distinct top layer.
- Chill and Set: Cover the jars (with lids or plastic wrap) and place them in the refrigerator to set for a minimum of 6 hours, or preferably until the next morning. This allows the oats to soften and the flavors to meld.
- Garnish and Serve: Before serving, top each jar with a final sprinkle of chopped walnuts and a pinch of grated carrot for fresh texture and color.
Notes
Storage:
These jars can be stored, covered, in the refrigerator for up to 3 days. Note that the texture of the oats will continue to soften over time. Ingredient Swaps:
For a different flavor profile, you can substitute pecans for walnuts and finely chopped dried apricots for the dates. To make this plant-based, use a vegan protein powder, dairy-free yogurt, and a dairy-free cream cheese alternative. Troubleshooting:
If your cream topping seems too stiff after mixing, whisk in a teaspoon of almond milk at a time until it reaches a thick but pourable consistency.
These jars can be stored, covered, in the refrigerator for up to 3 days. Note that the texture of the oats will continue to soften over time. Ingredient Swaps:
For a different flavor profile, you can substitute pecans for walnuts and finely chopped dried apricots for the dates. To make this plant-based, use a vegan protein powder, dairy-free yogurt, and a dairy-free cream cheese alternative. Troubleshooting:
If your cream topping seems too stiff after mixing, whisk in a teaspoon of almond milk at a time until it reaches a thick but pourable consistency.
Nutrition Information (per serving, approximate)
- Calories: 475 kcal
- Protein: 24 g
- Total Carbohydrate: 47 g
- Dietary Fiber: 7 g
- Total Sugars: 20 g
- Total Fat: 23 g
- Saturated Fat: 9 g
- Cholesterol: 37 mg
- Sodium: 227 mg
- Potassium: 562 mg