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–+ servings
Two healthy carrot cake bars stacked on top of each other with yogurt topping.
Course Breakfast

Protein Carrot Cake Baked Oats

By: Elysia Cartlidge
Servings 8 servings
If you're looking for a tasty make ahead breakfast, you're going to love this protein carrot cake baked oats recipe! It tastes like traditional carrot cake, but is made with wholesome ingredients like oatmeal, pineapple, coconut and walnuts for a satisfying and sweet breakfast or dessert that's perfect for a crowd. Simple to make, it's light, moist, and always a winner! {Gluten-free, dairy-free-friendly & vegetarian}
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 2 cups rolled oats
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups milk or milk alternative
  • 2 eggs
  • 1 1/4 cups grated carrots
  • 3/4 cup crushed pineapple
  • 1/4 cup maple syrup
  • 1/4 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins or finely chopped dates (optional)

Optional topping

  • 1/2 cup plain 0% Greek yogurt
  • 4 ounces light cream cheese, softened
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375℉ degrees. Grease an 8×8 square baking dish or a small rectangular dish with a little oil or cooking spray to prevent sticking.
  • In a large mixing bowl, add the oats, coconut, protein powder, baking powder, cinnamon, allspice, and salt and mix until combined.
  • Add the milk, eggs, vanilla, maple syrup and crushed pineapple to the bowl. Stir to combine.
  • Fold in the walnuts, grated carrot and raisins or dates (if using). Spread into the prepared baking dish and top oatmeal with extra raisins, if desired.
  • Bake for 40-45 minutes. The edges should be golden and the centre should be slightly springy. Allow to cool in the baking dish. Top with optional frosting if desired.

Notes

  • Use rolled oats if you prefer a more chewy texture and quick oats if you want a more cake-like texture.
  • When adding the crushed pineapple, don't drain the excess moisture since the extra juices add additional moisture to the baked oatmeal.
  • Chop up the walnuts pretty finely so you get little bits of crunchy nuts in each bite rather than large chunks of nuts.
  • If serving this carrot cake baked oatmeal to babies or toddlers, leave out the nuts to prevent choking.

Nutrition

Calories: 296kcalCarbohydrates: 43gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 58mgSodium: 316mgPotassium: 461mgFiber: 4gSugar: 17gVitamin A: 3580IUVitamin C: 4mgCalcium: 193mgIron: 2mg
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