Carrot Cake Baked Oatmeal (Protein Recipe)
A cozy, protein-packed breakfast that tastes just like dessert — warm spices, tender oats, shredded carrots, and a silky maple cream cheese icing on top.
Ingredients
Carrot Cake Oatmeal
- 2 cups gluten-free rolled oats 1 cup blended into oat flour, 1 cup kept whole
- 1 tsp baking powder
- 2 scoops vanilla protein powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup unsweetened almond milk
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 medium carrots shredded, approx. 1 1/4 cups
- 1/2 cup raisins
- 1/2 cup walnuts
Maple Cream Cheese Icing
- 1 cup plain Greek yogurt
- 3 tbsp light cream cheese softened
- 1-2 tbsp maple syrup adjust to taste
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish with coconut oil or cooking spray.
- Add 1 cup of rolled oats to a blender and process into a fine flour. Set aside the remaining 1 cup of whole oats.
- In a large bowl, whisk together the whole oats, oat flour, baking powder, protein powder, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together almond milk, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine. Fold in shredded carrots, raisins, and walnuts.
- Transfer the batter to the prepared baking dish. Spread into an even layer and bake for 30 to 35 minutes, until the top is golden and set.
- Allow to cool for at least 10 minutes.
- Stir together Greek yogurt, cream cheese, maple syrup, and vanilla extract until smooth.
- Spread the icing over the cooled oatmeal bake. Slice into 6 portions and serve immediately, or refrigerate for meal prep.
Notes
Store slices in an airtight container in the fridge for up to 5 days. Freeze individually wrapped slices for up to 3 months. Keep the icing in a separate container if meal prepping — apply just before eating. Reheat in the microwave for 30–40 seconds, or in a 325°F oven for 5 minutes. For muffins, divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes.