Gluten Free Carrot Cake Baked Oats (Healthy Recipe)
These gluten free carrot cake baked oats are like cake for breakfast, but loaded with healthy ingredients. Gluten free oats are blended up with protein powder, warm spices, and carrots to create a delicious protein packed breakfast. Topped with a cream cheese greek yogurt frosting, your day will be off to the perfect start.
If you’ve been following along over on my Instagram for some time now, you may have noticed that I like baked and overnight oats, A LOT. Like if I could only have one breakfast for the rest of my life, I’m choosing baked oats.
It truly tastes like you’re eating cake, but it’s healthy and completely acceptable to consume for a filling, satisfying breakfast. Sometimes I even make a few batches ahead of time, or quadruple this single serving recipe for meal prep for the week ahead.
After making baked oats once, I’ve come to learn that oat flour (aka blended oats) is an amazing gluten-free flour to utilize. I have used gluten free oat flour in my Superfood Protein Breakfast Cookies and recently in my Vegan & Gluten Free Cinnamon Toast Crunch Cereal.
Table of Contents
INGREDIENTS FOR THE GLUTEN FREE CARROT CAKE BAKED OATS
You will need the following ingredients listed below to make the carrot cake blended baked oats (the exact measurements, nutrition information and full recipe are in the printable recipe card below):
- Certified Gluten-Free Oats – can also use traditional old-fashioned rolled oats or quick oats. Steer clear of steel cut oats.
- Baking Powder
- Ground cinnamon
- Ground Ginger Powder
- Nutmeg
- Salt
- Vanilla protein powder of choice (my favourite is PEScience Gourmet Vanilla – using this link will automatically apply 15% off at checkout on all products).
- Unsweetned almond milk – any plant milk such oat milk, soy milk, cashew milk or regular milk will work
- Pure Maple Syrup
- Egg
- Fresh carrots
- Optional add ins – raisins, pecans, and/or white chocolate chips
- Greek yogurt
- Cream cheese – for the cream cheese frosting.
- Powdered sweetener
- Optional – brown sugar, vanilla extract, almond butter, coconut sugar, mashed bananas, unsweetened applesauce, etc.
HOW TO MAKE THE HEALTHY CARROT CAKE BAKED OATMEAL
This gluten free carrot cake oatmeal bake is so simple to whip up for breakfast, or for dessert. You only need a few staple ingredients that you probably already have in your pantry and fridge.
I love to blend my oats because it gives it a fluffy, light texture, similar to cake. After you blend the oats to create fine oat flour, you simply add the majority of the remaining ingredients and blend again.
Once everything is combined, you can hand mix the carrots, raisins, pecans and chocolate chips in and toss it in the oven to bake.
Start by preheating your oven to 350F and spray a mini ramekin or oven safe dish with cooking spray.
In a blender, blend your gluten free oats on high to create a fine flour. Proceed by adding all remaining dry ingredients and wet ingredients (except for carrot and optional add ins like raisins, pecans, white chocolate chips, etc).
Pour into the greased oven safe baking dish, add in the shredded carrot, raisins, pecans, chocolate chips and mix around.
Bake for 20-25 minutes. While the oats are baking, prepare the protein frosting by combining the greek yogurt, melted cream cheese, and powdered sugar.
Remove oats rom oven, let cool for 5-10 minutes, then ice with protein frosting. Top with more shredded carrot, raisins and pecans. Serve immediately!
CAN YOU SUBSTITUTE OUT THE EGG?
Yes! I’ve tested many of my baked oat recipes with flax eggs, made from 2 tablespoons water and 1 tablespoon ground flaxseed. It works but will not yield quite as fluffy as a texture.
CAN I MAKE THIS RECIPE VEGAN?
Yes, you can! You will have to substitute the egg for a flax egg, the greek yogurt for thick coconut yogurt, and the cream cheese for vegan cream cheese. It will be slightly less fluffy, and have less protein, but will still be delicious!
DO I NEED TO BLEND MY OATS IN THIS BAKED OATMEAL RECIPE?
No, it is not 100% necessary. I recommend blending the oats as is becomes more of a cake like texture. If you decide not to blend your oats, they will still be delicious, just different consistency.
HOW TO STORE THE LEFTOVER BAKED OATMEAL?
These baked oats last the longest when kept in the fridge. If you are making individual portions, you shouldn’t have an issue finishing these within a few days.
You can decide to double, triple or quadruple the recipe, I would store it in an airtight container and leave the protein frosting off until serving, and try to eat everything within 4-5 days.
If you are unable to eat it within 4-5 days, freeze it and microwave or pop back into the oven to heat it up for a quick breakfast!
Other Gluten Free Recipes With Oats You May Like To Try!
- Perfect Bar Recipe (Homemade Copycat)
- Carrot Cake Overnight Oats
- Lemon Cheesecake Overnight Oats Recipe
- Vegan & Gluten Free Salted Dark Chocolate Granola
- Protein Cookie Dough Baked Oats
Gluten Free High Protein Carrot Cake Baked Oats
These gluten free carrot cake baked oats are like cake for breakfast, but loaded with healthy ingredients. Gluten free oats are blended up with protein powder, warm spices, and carrots to create a delicious protein packed breakfast. Topped with a cream cheese greek yogurt frosting, your day will be off to the perfect start.
Ingredients
FOR OATS
- 1/2 cup certified gluten-free oats
- 1/2 tsp baking powder
- 1 tbsp maple syrup
- 1 scoop vanilla protein powder
- 1/4 tsp cinnamon
- 1/8 tsp ginger powder
- 1/8 tsp nutmeg
- 1/3 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1 egg
- 2 tbsp shredded carrots
- 1 tbsp pecans, chopped
- 1 tbsp raisins
FOR CREAM CHEESE FROSTING
- 1/3 cup plain Greek yogurt
- 1 tbsp sugar-free powdered sugar
- 1.5 tbsp cream cheese
Instructions
- Preheat oven to 350F and grease a small oven safe dish.
- Blend your oats on high in a high powered blender to create a fine flour. Then add all remaining ingredients for oats except the carrots, pecans and raisins.
- Pour batter into the greased oven safe dish, add in the carrots, pecans and raisins and mix around.
- Bake for 20-25 minutes.
- While oats are baking, make the cream cheese protein frosting by mixing the greek yogurt, cream cheese and powdered sugar in a small bowl. Taste and adjust flavours if you want it more/less sweet.
- Remove baked oats from oven, let cool slightly, and top with frosting. Add more shredded carrots, pecans and raisins to frosting if desired!
Notes
I used PEScience Snickerdoodle flavour protein powder - a little over 1/3 cup protein. You can use code BAILEY at checkout to try for yourself.
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Calories: 526Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 215mgSodium: 474mgCarbohydrates: 67gFiber: 7gSugar: 13gProtein: 37g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
