Carrot Cake Baked Oatmeal (Protein Recipe)

This Carrot Cake Baked Oatmeal is a protein-packed, cozy breakfast that tastes like dessert! Easy to make, meal-prep friendly, and topped with creamy protein frosting!

If you’ve ever wished carrot cake was acceptable for breakfast, I’ve got good news—this Carrot Cake Baked Oatmeal is basically a legit excuse to eat cake first thing in the morning. 

It’s sweet, spiced, packed with protein, and tastes just like a slice of warm, cozy carrot cake, minus the sugar crash. Oh, and there’s frosting. (Because why wouldn’t there be?)

We’re taking all the best parts of carrot cake—the warm cinnamon spice, shredded carrots, crunchy walnuts, and sweet raisins. Then baking it into a thick, hearty, protein-packed oatmeal that’s soft, slightly chewy, and ridiculously satisfying. 

Plus, we’re topping it with a dreamy Greek yogurt + cream cheese frosting that makes this feel extra indulgent without the guilt.

And let’s not forget how easy this is to make—mix, bake, top with frosting, and BOOM, you’ve got meal-prep magic for the entire week. 

No standing over the stove, no flipping pancakes, no mess. Just one pan of pure carrot cake goodness waiting to make your mornings way more exciting.

So if your breakfast has been feeling a little uninspired, consider this your official sign to level up with Carrot Cake Baked Oatmeal. You deserve it. 

If you love baked oatmeal recipes you may also want to try my Tiramisu Baked Oatmeal or my Coffee Cake Baked Oatmeal.

WHY YOU’LL LOVE THIS CARROT CAKE BAKED OATMEAL RECIPE

• It’s Basically Cake for Breakfast – Who wouldn’t want a warm, cinnamon-spiced, naturally sweet, carrot-loaded treat first thing in the morning? Zero regrets.

• High-Protein & Fiber-Packed – Thanks to oats, protein powder, Greek yogurt, and eggs, this keeps you full and satisfied for hours. No mid-morning snack attacks here.

• That Frosting Though – The Greek yogurt + cream cheese frosting is next-level and makes every bite feel like an actual dessert (but healthier).

• Easy to Make & Meal Prep Friendly – One bowl, one pan, and boom—breakfast for the entire week. Reheat, drizzle with extra maple syrup, and enjoy!

• It’s Customizable AF – Swap walnuts for pecans, raisins for dates, or add shredded coconut for a tropical twist. Make it dairy-free, nut-free, or even extra indulgent—it’s your call!

• Perfect Texture – Soft and slightly chewy with just the right amount of crunch from the walnuts. Not mushy, not dry—just right.

• Tastes Even Better the Next Day – The flavors melt together overnight, making it even more delicious when reheated.

SIMPLE INGREDIENTS FOR THE GLUTEN-FREE CARROT CAKE OATMEAL

You will need the following ingredients listed below to make the healthy breakfast oatmeal bake (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of this post):

• Rolled Oats – Blended into oat flour for a soft texture while keeping that classic oatmeal chew. Do not use steel-cut oats or instant oats.
• Baking Powder – Gives it a little lift and fluffiness.
• Vanilla Protein Powder – Extra protein boost to keep you full longer.
• Salt, Cinnamon, Ground Ginger & Nutmeg – The ultimate carrot cake spice blend.
• Maple Syrup – Naturally sweetens and gives that deep caramel-like flavor.
• Eggs – Helps bind everything together.
• Melted Butter – Adds richness and moisture.
• Vanilla Extract – Because everything is better with vanilla.
• Unsweetened Almond Milk – Can use dairy-free milk of choice such as soy milk, oat milk, coconut milk, or dairy milk.
• Shredded Carrots – The star of the show! Adds natural sweetness and moisture. Can use fresh carrots or pre-shredded carrots.
• Raisins & Walnuts – A little chewy, a little crunchy, and 100% delicious.
• Greek Yogurt – Creamy and high in protein.
• Cream Cheese – Because what’s carrot cake without cream cheese frosting?
• Maple Syrup & Vanilla Extract – Sweetens and adds that warm, cozy flavor.
• Milk – Thins it out to a spreadable consistency.
• Optional – brown sugar, nut butter, ripe bananas, coconut sugar, chia seeds, unsweetened applesauce, etc.

HOW TO MAKE THE DELICIOUS CARROT CAKE BAKED OATMEAL

1. Preheat & Prep – Set your oven to 350°F (175°C) and grease a 8×8 inch baking dish with coconut oil or cooking spray. Then add half of your gluten-free rolled oats to a high speed blender and process into a fine flour.
2. Mix Dry Ingredients – In a large bowl, combine oats, oat flour, baking powder, vanilla protein powder, salt, cinnamon, ground ginger and nutmeg.
3. Mash & Mix Wet Ingredients – In a separate bowl, add in the maple syrup, eggs, vanilla extract, and almond milk. Pour into the dry ingredients and stir until combined. Then fold in the shredded carrots, raisins and walnuts.
4. Bake – Pour the mixture into your prepared baking dish and bake for 30-35 minutes, or until set and golden brown. Let cool slightly.
5. Make the Frosting – Mix Greek yogurt, cream cheese, maple syrup, vanilla extract, and milk in a bowl until smooth.
6. Frost & Serve – Spread the maple cream cheese glaze frosting over the warm baked oatmeal, slice, and enjoy your cake-for-breakfast moment. Can top with more shredded carrots, walnuts and raisins.

TIPS AND TRICKS FOR BEST RESULTS

• Blend Half the Oats for the Perfect Texture – Blending half the oats into flour gives the baked oatmeal a cake-like texture while keeping some whole for chewiness. Best of both worlds!

• Shred Carrots Finely – Use a fine grater to shred your carrots so they blend seamlessly into the oatmeal and keep it moist and flavorful. No chunky carrot bits here!

• Use Room Temperature Ingredients – Let eggs, milk, and melted butter sit out for a few minutes before mixing—this helps them combine smoothly for a better texture.

• Don’t Skip the Spices – The cinnamon, ginger, and nutmeg give this baked oatmeal that classic carrot cake flavor, so don’t hold back!

• Fold in Raisins & Walnuts Last – Stir them in at the end to prevent overmixing, keeping the texture light and fluffy instead of dense.

• Let It Cool Before Frosting – If you spread the Greek yogurt + cream cheese high protein icing on while it’s too hot, it’ll melt into a puddle. Give it at least 10 minutes to cool before frosting.

• Make It Extra Moist – Want a richer texture? Add a mashed banana or an extra tablespoon of butter to make it even softer and more cake-like.

• Reheat Like a Pro – Warm leftovers in the microwave for 30-40 seconds, then drizzle with extra maple syrup for a fresh-out-of-the-oven feel.

• Meal Prep & Freeze It – Slice into portions and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

• Make It Dairy-Free – Swap butter for coconut oil and use dairy-free yogurt and cream cheese for the frosting.

STORING LEFTOVER HEALTHY CARROT CAKE RECIPE

• Refrigerate for Freshness – Store leftovers in an airtight container in the fridge for up to 5 days. This keeps it moist and flavorful all week long.

• Freeze for Long-Term Storage – Slice the baked oatmeal into individual portions and wrap them in plastic wrap or parchment paper, then place them in a freezer-safe container or bag. Freeze for up to 3 months.

• Best Way to Reheat – Warm slices in the microwave for 30-40 seconds for a soft, fresh-out-of-the-oven feel. If reheating from frozen, microwave for 1-2 minutes, checking halfway through.

• For a Crispy Edge – Reheat in the toaster oven or air fryer at 325°F for 5 minutes for a slightly crispy, fresh-baked texture.

• Store High Protein Frosting Separately (Optional) – If meal prepping, keep the Greek yogurt cream cheese frosting in a separate container and spread it on fresh before serving to prevent it from getting too soft.

• Enjoy It Cold – No time to reheat? This baked oatmeal tastes amazing cold, straight from the fridge—just like a chilled slice of carrot cake!

FAQS

CAN I USE QUICK OATS INSTEAD OF OLD-FASHIONED OATS?

Yes, but for the best texture, I recommend using old-fashioned rolled oats and blending half into flour. Quick oats will work, but they’ll make the oatmeal softer and less chewy.

CAN I MAKE THIS OAT MIXTURE GLUTEN-FREE?

Use certified gluten-free oats to ensure this baked oatmeal is safe for those with gluten sensitivities.

CAN I TURN THESE INTO MUFFINS INSTEAD OF CARROT CAKE BAKED OATMEAL?

Yes! Pour the batter into muffin tins lined with muffin cups and bake at 350°F for 18-22 minutes. This is a great way to make individual servings for meal prep!

WHAT CAN I SUBSTITUTE FOR BUTTER IN THESE PROTEIN CARROT CAKE BAKED OATS?

Swap the butter for olive oil or coconut oil for a dose of healthy fats while keeping the texture soft and moist.

More Healthy Breakfast Ideas With Oats You May Like To Try!

• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Chocolate Zucchini Baked Oats
• Banana Bread Baked Oatmeal
• Sugar Cookie Baked Oats
• Pumpkin Spice Baked Oatmeal
• Brownie Batter Baked Oats
• Red Velvet Protein Baked Oats
• Cosmic Brownie Baked Oats
• Gingerbread Chocolate Chip Baked Oats
• Peppermint Mocha Overnight Oats
• Easy Eggnog Baked Oats
• Gluten Free Carrot Cake With Cream Cheese Frosting
• Protein Cookie Dough Baked Oats
• Apple Pie Baked Oats
• Cinnamon Roll Baked Oats

IF YOU TRIED THIS EASY BREAKFAST RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS OATS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails