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!
Servings: 6 -9 servings
Calories: 294kcal
Ingredients
CARROT CAKE OATMEAL
- 2 cups gluten-free rolled oats 1 cup blended into flour
- 1 tsp baking powder
- 2 scoops vanilla protein powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup unsweetened almond milk
- 2 eggs
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 medium carrots shredded (approximately 1 1/4 cup carrots)
- ½ cup raisins
- ½ cup walnuts
MAPLE CREAM CHEESE ICING
- 1 cup plain greek yogurt
- 3 tbsp light cream cheese
- 1-2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Set your oven to 350°F (175°C) and grease a 8x8 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.
- In a large bowl, combine oats, oat flour, baking powder, vanilla protein powder, salt, cinnamon, ground ginger and nutmeg.
- In a separate bowl, add in the almond milk, eggs, melted coconut oil, maple syrup, and vanilla extract. Pour into the dry ingredients and stir until combined. Then fold in the shredded carrots, raisins and walnuts.
- Pour the mixture into your prepared baking dish and bake for 30-35 minutes, or until set and golden brown. Let cool slightly.
- Mix Greek yogurt, cream cheese, maple syrup, and vanilla extract in a bowl until smooth.
- 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 if desired.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 31g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 266mg | Fiber: 3g | Sugar: 14g