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.
Servings: 1
Calories: 526kcal
Ingredients
FOR OATS
- ½ cup certified gluten-free oats
- ½ tsp baking powder
- 1 tbsp maple syrup
- 1 scoop vanilla protein powder
- ¼ tsp cinnamon
- ⅛ tsp ginger powder
- ⅛ tsp nutmeg
- ⅓ cup unsweetened almond milk
- ½ tsp vanilla
- 1 egg
- 2 tbsp shredded carrots
- 1 tbsp pecans chopped
- 1 tbsp raisins
FOR CREAM CHEESE FROSTING
- ⅓ 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
Serving: 1grams | Calories: 526kcal | Carbohydrates: 67g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 215mg | Sodium: 474mg | Fiber: 7g | Sugar: 13g