High Protein Carrot Cake Baked Oatmeal
This High Protein Carrot Cake Baked Oatmeal is warm, cozy, and packed with nourishing ingredients like oats, carrots, and protein powder — all the flavors of carrot cake, none of the guilt. It’s a perfect make-ahead breakfast or post-workout snack that tastes like dessert!
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 8x8-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.