Let me introduce you to one of my favorite weekday breakfast hacks: High Protein Carrot Cake Baked Oatmeal. Yep, it’s just as cozy and delicious as it sounds. Imagine all the comforting spices and textures of carrot cake—but in a wholesome, protein-packed, grab-and-go form that fuels your morning. Think cinnamon-spiced oats, soft baked carrots, chopped nuts, and a sweet vanilla drizzle if you’re feeling fancy.
This is one of those recipes I started making during a busy stretch when I needed breakfasts that were filling, not boring, and easy to meal prep. I’ve always loved baked oatmeal, but I wanted something with more staying power—so I played around with adding protein powder, Greek yogurt, and eggs to bump up the nutrition. The result? Breakfast that feels like dessert, but leaves you energized instead of crashing mid-morning.
Whether you’re looking for a new meal prep breakfast, a healthy snack, or a sweet-but-nourishing brunch idea, this one’s a keeper.
Why You’ll Love This Recipe:
- High in protein – Keeps you full for hours thanks to protein powder, Greek yogurt, and eggs.
- Meal prep hero – Bake once, enjoy all week.
- Tastes like dessert – All the warm spice and sweetness of carrot cake in a wholesome form.
- Gluten-free friendly – Use certified gluten-free oats and you’re good to go.
- Customizable – Swap the nuts, add raisins, or mix in shredded coconut.
- Easy cleanup – One bowl and one baking dish—done.
- Great warm or cold – Reheats beautifully or tastes great straight from the fridge.
Ingredients You’ll Need:
- Rolled oats – Old-fashioned oats work best for a hearty texture.
- Protein powder – Vanilla protein powder complements the carrot cake flavor.
- Grated carrots – Freshly grated is best—skip the pre-shredded stuff if you can.
- Eggs – Help bind the oatmeal and add protein.
- Greek yogurt – Adds moisture and extra protein. Plain or vanilla both work.
- Maple syrup or honey – For natural sweetness.
- Milk of choice – Dairy or non-dairy (like almond, oat, or soy) all work great.
- Chopped walnuts or pecans – Optional but delicious for crunch and healthy fats.
- Raisins – Totally optional, but classic carrot cake vibes.
- Cinnamon, nutmeg, and a pinch of cloves – The spice trio that gives it that cozy, carrot cake feel.
- Vanilla extract – For warmth and flavor.
- Baking powder + salt – To help it rise and balance the flavors.
(Optional glaze):
- Powdered sugar + milk or yogurt – For a quick drizzle on top. Makes it feel extra indulgent.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Preheat your oven and grease your dish
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or similar-sized baking dish. This helps prevent sticking and makes cleanup easier.
Step 2: Mix your wet ingredients
In a large mixing bowl, whisk together the eggs, milk, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
Step 3: Add dry ingredients
To the same bowl, add the oats, protein powder, baking powder, salt, and spices. Stir well to combine.
Step 4: Fold in the good stuff
Gently fold in the grated carrots, chopped nuts, and raisins (if using). Your batter will be thick and textured—it’s supposed to be!
Step 5: Pour and bake
Pour the mixture into your greased baking dish and smooth the top with a spatula. Bake for 35–40 minutes, or until the center is set and the edges are golden brown.
Step 6: Cool, slice, and optionally glaze
Let it cool for at least 10 minutes before slicing—it firms up as it cools. If you’re adding a glaze, whisk together powdered sugar with a splash of milk or yogurt and drizzle it over the top before serving.
Helpful Tips:
Make it ahead
This baked oatmeal is a dream for meal prep. Bake on Sunday, store in the fridge, and you’ve got breakfast ready for the week. Just slice, reheat, and enjoy!
Reheat like a pro
Microwave individual portions for 30–60 seconds. Add a splash of milk before reheating to keep it moist. Or reheat in the oven at 300°F for 10–15 minutes if warming up a larger portion.
Store it right
Keep leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it in slices—just thaw overnight in the fridge and reheat when ready.
Custom flavor twists
- Add shredded coconut or pineapple for tropical vibes.
- Swap walnuts for almonds or cashews.
- Stir in a few mini white chocolate chips for a little indulgence.
- Use pumpkin spice instead of individual spices for a shortcut.
Protein options
You can use whey, plant-based, or collagen protein. Just note: different protein powders absorb liquid differently, so you might need to slightly adjust the milk (add 1–2 tbsp extra if your batter is very thick).
Frequently Asked Questions (FAQs):
Can I make this without protein powder?
Absolutely! Just omit the protein powder and reduce the milk slightly (by ¼ cup). It will still be delicious and hearty.
Is it vegan?
You can make it vegan by using flax eggs, non-dairy milk, plant-based yogurt, and a vegan protein powder. Just keep an eye on texture—it may need an extra few minutes in the oven.
Can I freeze it?
Yes! Slice it into portions, wrap tightly, and freeze for up to 2 months. Reheat in the microwave or toaster oven.
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and more cake-like. Rolled oats give you more chew and structure.
How much protein is in each serving?
This depends on your protein powder, but generally you’re looking at 12–15g of protein per slice (if cut into 6–8 pieces).
Preparation Time:
- Prep time: 10–15 minutes
- Bake time: 35–40 minutes
- Cool time: 10 minutes
- Total time: About 1 hour
- Yields: 6–8 slices
This High Protein Carrot Cake Baked Oatmeal is on constant rotation in my kitchen. It’s cozy, comforting, and surprisingly good for you. I love having it with a dollop of yogurt in the morning or a little almond butter drizzle for an afternoon snack.
Give it a try and let me know how you top yours—classic with raisins and walnuts, or maybe with a maple glaze? Either way, I think you’re going to love it. Drop a comment or share a pic if you make it!
High Protein Carrot Cake Baked Oatmeal
Ingredients
- 2 cups rolled oats gluten-free if needed
- 1 scoop about 30g vanilla or unflavored protein powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots about 2 medium
- ¼ cup chopped walnuts or pecans optional
- 2 tablespoons raisins optional
- 2 large eggs
- 1½ cups unsweetened almond milk or milk of choice
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- Optional: ¼ cup Greek yogurt for extra creaminess and protein
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish.
- Mix Dry Ingredients:
- In a large bowl, combine oats, protein powder, cinnamon, nutmeg, baking powder, and salt.
- Add Wet Ingredients:
- Stir in shredded carrots, nuts, raisins, eggs, milk, maple syrup, vanilla, and Greek yogurt (if using) until well mixed.
- Transfer to Pan:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake:
- Bake for 30–35 minutes, or until the center is set and the edges are golden.
- Cool and Serve:
- Let cool for 5–10 minutes. Slice and serve warm, or store in the fridge for up to 5 days.
Notes
- For extra protein, serve with a dollop of Greek yogurt or a drizzle of nut butter.
- Can be made dairy-free by using plant-based protein and non-dairy milk.
- This recipe freezes well — wrap individual squares for easy meal prep.
