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Carrot Cake Overnight Weetabix

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If carrot cake and cheesecake had a healthy, no-bake baby, this would be it. My Carrot Cake Overnight Weetabix is the perfect fusion of indulgent flavor and balanced nutrition—ideal for breakfast, a snack, or even a post-workout treat. Think cozy spices, creamy layers, and just the right hint of sweetness… all for under 400 calories and over 35g of protein per bowl!

This is one of my favorite make-ahead recipes when I want something hearty, wholesome, and dessert-level satisfying—while still hitting protein and health goals!


🥕 Why You’ll Love This Recipe:

  • No-bake, no-fuss: Just 10 minutes of prep and a bit of chill time.
  • High in protein: Thanks to cottage cheese, cream cheese, and vanilla protein powder.
  • Naturally sweetened: With sugar-free maple syrup and your preferred sweetener.

Here are the Main Ingredients you will Need:

Step-by-Step Instructions:

In a bowl, crush the Weetabix biscuits and mix with almond milk until fully softened.

Add 10 g protein powder, 15 g sugar-free maple syrup, cinnamon, sweetener, and nutmeg. Stir until fully combined.

Press the mixture evenly into the bottom of a small container or jar to form the base layer.

In a blender or food processor, combine cottage cheese, light cream cheese, 10 g protein powder, 15 g sugar-free maple syrup, and sweetener.

Blend until completely smooth and creamy.

Spoon the cheesecake mixture over the Weetabix base and smooth the top out.

Sprinkle the raisins and grated/shredded carrot on top.

Refrigerate for at least 1 hour to allow the layers to set and flavors to meld.

Recipe Notes and Modifications:

  • I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
  • Chill for at least 1 hour before serving to allow layers to set and flavors to blend.
    Best consumed within 2–3 days; store covered in the refrigerator.
  • Top with crushed walnuts, pecans, or coconut flakes for added crunch and carrot cake vibes. Not included in macros.

Other Recipes you May Enjoy:

Protein Chocolate Chip Mug Cake

Biscoff Overnight Weetabix

Sausage and Egg Breakfast Sandwich

Healthy doesn’t have to mean boring—and this Carrot Cake Overnight Weetabix proves it. Whether you’re rushing out the door or enjoying a slow morning, this creamy, protein-packed breakfast will keep you full and satisfied.

Try it once, and it might just become your new go-to.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them! 

Carrot Cake Overnight Weetabix

Recipe by Megan Reger
0.0 from 0 votes
Course: Breakfast, Snacks
Servings

1

Servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

380

kcal
Serving Size

1 Bowl

Total time

10

minutes

    To track this recipe on My Fitness Pal, search TBB Carrot Cake Overnight Weetabix

    Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).

    Cook Mode

    Keep the screen of your device on

    Ingredients

    • Base Layer
    • 2 Weetabix biscuits

    • 75 g unsweetened almond milk (approx. 5 tbsp)

    • 10 g vanilla protein powder (approx. 1 tbsp)

    • 15 g sugar-free maple syrup (approx. ¾ tbsp)

    • 1/4 tsp ground cinnamon

    • 1 tsp sugar-free sweetener (or to taste)

    • Pinch ground nutmeg

    • Cheesecake Layer
    • 125 g cottage cheese (approx. ½ cup)

    • 15 g light cream cheese (approx. 1 tbsp)

    • 10 g vanilla protein powder (approx. 1 tbsp)

    • 15 g sugar-free maple syrup (approx. ¾ tbsp)

    • 1 tsp sugar-free sweetener (or to taste, example monk fruit)

    • Toppings
    • 8 g raisins (approx. ½ tbsp)

    • 8 g shredded or grated carrots (approx 1 and 1/2 tbsp)

    Directions

    • In a bowl, crush the Weetabix biscuits and mix with almond milk until fully softened.
    • Add 10 g protein powder, 15 g sugar-free maple syrup, cinnamon, sweetener, and nutmeg. Stir until fully combined.
    • Press the mixture evenly into the bottom of a small container or jar to form the base layer.
    • In a blender or food processor, combine cottage cheese, light cream cheese, 10 g protein powder, 15 g sugar-free maple syrup, and sweetener.
    • Blend until completely smooth and creamy.
    • Spoon the cheesecake mixture over the Weetabix base and smooth the top out.
    • Sprinkle the raisins and grated/shredded carrot on top.
    • Refrigerate for at least 1 hour to allow the layers to set and flavors to meld.

    Equipment

    Recipe Notes & Modifications

    • I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
    • Chill for at least 1 hour before serving to allow layers to set and flavors to blend.
      Best consumed within 2–3 days; store covered in the refrigerator.
    • Top with crushed walnuts, pecans, or coconut flakes for added crunch and carrot cake vibes. Not included in macros.

    Nutrition Facts

    • Calories: 380kcal
    • Fat: 7.5g
    • Carbohydrates: 46.8g
    • Fiber: 4.6g
    • Protein: 36.2g
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