Carrot Cake Baked Oats with Protein Frosting
I’ve been on an oatmeal kick lately. From overnight banana bread oats to chocolate chip oatmeal breakfast cookies, I can’t get enough.
My next oatmeal masterpiece is for all you carrot cake lovers. It’s a carrot cake in breakfast form and I love it.
Made with protein powder, Greek yogurt, and oatmeal, topped with a high protein frosting, this oatmeal bake is a healthy and easy breakfast that also moonlights as dessert. Have it in the morning, for dessert or at midnight when you can’t sleep and need something sweet.
Cut into individual portions for meal prep or serve it for brunch paired with homemade maple sausage. These are similar to my chocolate baked oats and strawberry baked oats which are terrific breakfast and dessert options.
Why you’ll love this recipe:
- 24g of protein per serving.
- Made with healthy ingredients.
- Have it for dessert or breakfast.
What is baked oatmeal?
Baked oatmeal takes all the typical stovetop oatmeal ingredients to a new level by baking them. By adding Greek yogurt, protein powder, various spices and carrot cake ingredients, we get a high protein, dessert-like breakfast that is filling, nutritious and tastes amazing.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these carrot cake oats. See the recipe card below for the full ingredients list and instructions.
- Honey: Use lite pancake syrup or pure maple syrup in place of honey.
- Protein Powder: I use PeScience vanilla protein powder. You can use your favorite, just be sure you love the flavor of yours! To omit protein powder, lower the milk 1/4 cup and adjust sweetness as desired with syrup or honey as the protein adds quite a bit of sweetness to the oats.
- Almond Milk: Use any milk of choice: dairy or plant-based.
- Greek Yogurt: you can use any yogurt but I prefer to use nonfat plain greek yogurt for these oats.
- Coconut Oil: Replace coconut oil with melted butter 1:1. I do not find the coconut oil gives off too coconut of a flavor.
Variations
- Add white chocolate chips.
- Omit pecans or use any preferred nut.
- Add shredded zucchini for more veggies!
Dietary Modifications
- To make dairy-free, be sure you use a dairy-free protein powder and yogurt.
- For gluten-free be sure your protein powder and oats are certified gluten-free.
How to make carrot cake baked oatmeal (a visual step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line an 8×8-inch or 9×9 baking dish with parchment paper or spray with cooking spray. If using a good metal baking dish, no need for parchment paper.
Step 2: mix dry ingredients
In a large mixing bowl, combine the oats, protein powder, baking powder, cinnamon, ginger, nutmeg, cloves and salt (image 1).
Whisk together to combine (image 2).
Step 3: mix wet ingredients
In another bowl, whisk together the honey, vanilla extract, eggs, milk, greek yogurt, and melted coconut oil (image 3).
Whisk until well combined (image 4).
Step 4: combine wet and dry
Add the dry ingredients to the wet ingredients and stir until well combined (image 5).
Fold the shredded carrots, nuts and raisins into the oat mixture (image 6).
Step 5: add to a baking dish and bake
Pour the mixture into the prepared baking dish, spreading it out evenly (image 7).
Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs (image 8).
Step 5: make frosting
To make the frosting, mix together the yogurt, protein powder and honey until smooth (image 9)
Spread the frosting evenly over the baked oatmeal and sprinkle with additional nuts or serve on individual servings (image 10).
Recipe Tip!
Don’t forget to top with chopped pecans for the added crunch.
Recipe FAQs
I like to serve this one of two ways. First option: allow oats to cool completely and top the entire dish of baked oats with frosting, additional nuts or raisins. Cut into individual servings for this cake-like option.
The second option is to let your oatmeal bake cool for a few minutes, slice into individual servings and serve each piece as is or with your favorite toppings. This option is great for meal prep or for serving people with different preferences.
Enjoy your oatmeal warm, room temp or even cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, air fryer or oven before serving. If storing with frosting on top, it will be best to enjoy cold like a cake vs. warmed as the frosting will melt when reheated.
Baked oatmeal takes all the typical stovetop oatmeal ingredients to a new level by baking them. they’re delicious in all flavors like chocolate baked oats and strawberry baked oatmeal.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Carrot Cake Baked Oats
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Ingredients
- 2 cups old fashioned oats 160g
- 3/4 cup vanilla protein powder PEScience 60g (approx. 2 scoops)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 1/2 tsp. salt
- 1/4 cup honey (or syrup of choice) 76g
- 1 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cup unsweetened vanilla almond milk (dairy or plant-based is fine) 360ml
- 1/2 cup nonfat plain greek yogurt 112g
- 1/4 cup coconut oil (melted) or butter
- 1 cup finely grated carrot 80g
- 1/4 cup chopped pecans 30g
- 1/4 cup raisins 40g
Protein Frosting
- 1 cup plain greek yogurt 224g
- 1 scoop vanilla protein powder 30g
- 1 tsp. honey
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or use a good nonstick baking dish.
- In a large bowl, combine the oats, protein powder, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Whisk together to combine.
- In another bowl, whisk together the honey, vanilla extract, eggs, milk, greek yogurt, and melted coconut oil. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until well combined. Fold the shredded carrots, nuts and raisins into the oat mixture.
- Pour the mixture into the prepared baking dish, spreading it out evenly and bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
- To make the frosting, mix together the yogurt, protein powder and honey until smooth. Make sure to use a protein powder that is not chalky when mixed with yogurt. It will make a difference.
- Spread the frosting evenly over the baked oatmeal and sprinkle with additional nuts or serve on individual servings.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Nutritional information includes 1 slice of baked oats (approx. 165 grams) with approx. 1.5 Tbsp. of protein frosting on top.
- Without frosting: 286 calories, 13g fat, 26g carbs, 16g protein, 6g sugar, 4g fiber.
- Use a protein powder that doesn’t get chalky or else you’ll have a grainy frosting.
Hello! Any chance I can half the recipe as there are only my husband and I at home, and I dislike letting things sit in the fridge as we try to eat them? Just curious if you have tried this or think it will work? Any advice on pan size or baking times you think I should adjust to? Thanks so much!
Hi! You could try to half it and make it in a loaf pan. I will say, even with two people, you might be surprised at how easy it is to eat quickly. It doesn’t last long in my house!
Please tell me which protien powder is not chalky. I paid $34 for one that sadly is chalky. I can’t do that again.
I recommend PEScience.
I made these last night they are delicious, it feels like dessert but you can also eat for breakfast.
Made this recipe this afternoon and it’s so good! I only had quick oats and used those while crossing my fingers lol. Still came out great!