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These carrot cake baked oats are a cozy, high-protein baked oats recipe made with gluten-free oats, freshly grated carrots, warm cinnamon, and naturally sweet maple syrup. The batter is poured into a baking dish and baked until soft, set, and sliceable, then finished with a creamy protein frosting on top! The oats bake up tender and cake-like while the carrots add moisture and natural sweetness, giving you all the flavor of classic carrot cake in a nourishing, balanced breakfast!
Why You'll Love Carrot Cake Baked Oats
Recipes like my baked oats with protein powder and double chocolate overnight oats make hitting your protein goals so doable, and these carrot cake baked oats are no exception. They truly taste like the real thing while still supporting your nutrition goals.
The combination of whole eggs and liquid egg whites gives this baked oatmeal with protein powder the perfect structure, so it holds together beautifully once sliced, while the added protein powder makes it more filling and turns it into a true high-protein breakfast! I tested this recipe in both ceramic and metal pans after my first batch came out a little too soft in the center, and the metal pan made a huge difference.
Ingredients You’ll Need
- Gluten-Free Oats: Form the hearty base of this bake and keep the recipe completely gluten free.
- Vanilla Protein Powder: Adds sweetness and boosts the protein content. I like using Clean Simple Eats (use code MARY10 for a discount)!
- Baking Powder: Helps the oats bake up nicely and hold their structure.
- Cinnamon: Brings warm spice and classic carrot cake flavor.
- Nutmeg: Adds depth and enhances the overall spice profile.
- Ground Cloves: Contributes that subtle, cozy spice that makes it taste like true carrot cake.
- Allspice: Rounds out the spice blend and gives the bake its signature warmth.
- Eggs: Help the oats hold together once sliced and add extra protein.
- Liquid Egg Whites: Provide additional protein and support the overall structure of the bake.
- Pure Maple Syrup: Naturally sweetens the oats and pairs perfectly with the warm spices.
- Milk: Adds moisture to the batter, though any milk of choice works. I like using 2% Fairlife!
- Vanilla Extract: Enhances sweetness and rounds out the flavor.
- Finely Shredded Carrots: I use a box grater to shred them small so they incorporate evenly into the batter.
- Raisins: Add natural sweetness and little bursts of texture.
- Chopped Walnuts (optional): Add crunch and texture. Omit for a nut-free version.
Protein Cream Cheese Frosting
- Cream Cheese: Creates a creamy, tangy base for the frosting. Kite Hill works great for a dairy-free option.
- Vanilla Protein Powder: Adds sweetness and extra protein while helping thicken the frosting. I use Clean Simple Eats here too!
- Milk of Choice: Added gradually to reach your desired frosting consistency.
Easy Swaps & Variations
- Omit the walnuts to keep the recipe nut-free.
- Stir in unsweetened shredded coconut for extra texture and classic carrot cake vibes.
- Use unflavored protein powder and add an extra tablespoon of maple syrup if needed for sweetness.
- Skip the frosting and top with a dollop of Greek yogurt for a lighter option.
How to Make This Carrot Cake Baked Oats Recipe
Step 1: Preheat your oven to 350 degrees and spray a 9×9 metal baking dish with cooking spray. In a large bowl, combine the gluten-free oats, protein powder, baking powder, cinnamon, nutmeg, ground cloves, and allspice. Stir to evenly distribute the spices.
Step 2: Add the eggs, liquid egg whites, maple syrup, milk, and vanilla extract. Stir until fully combined.
Step 3: Fold in the finely shredded carrots, raisins, and chopped walnuts.
Step 4: Pour the batter into the prepared metal baking pan and spread evenly.
Step 5: Bake for about 30 minutes, or until the center is set and a toothpick comes out mostly clean. While the oats are baking, prepare the frosting.
Step 6: In a bowl, combine the cream cheese and protein powder. Use an electric mixer on high speed until smooth and creamy. Add milk one tablespoon at a time until you reach your desired frosting consistency.
Step 7: Once the oats have cooled slightly, cut into 9 squares and spread with protein frosting. Add extra raisins or walnuts if desired.
Storage & Meal Prep Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. These carrot cake baked oats reheat well, making them perfect for meal prep. Each slice is packed with protein to help keep you full and satisfied for hours.
- To freeze, wrap individual slices tightly and store for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
For more make-ahead options, my overnight oats with protein powder and pumpkin pecan baked oatmeal are easy high-protein staples to keep in your rotation!
Recipe FAQs
Yes, you can! Just replace the protein powder with an equal amount of oat flour or finely blended oats. The texture will be slightly softer and a little less firm, but it will still bake up tender and delicious.
Yes, quick oats will work. The texture will be slightly softer, but the bake will still set properly. Avoid steel-cut oats, as they won't cook through in the same amount of time.
They're done when the center looks set and no longer jiggles when gently shaken. A toothpick inserted into the middle should come out mostly clean. If the center still looks wet, bake for a few more minutes and check again.
Yes! The warm spices, shredded carrots, raisins, and walnuts give these baked oats that classic carrot cake flavor - just in a wholesome, high-protein breakfast form.
If you're craving carrot cake but want something you can enjoy for breakfast, these carrot cake baked oats are the perfect solution. They're cozy, protein-packed, and ideal for meal prep!
More Protein-Packed Breakfast Recipes
Apple Cinnamon Protein Muffins (Gluten-Free!)
The Best Gluten Free Protein French Toast Recipe
High-Protein Carrot Cake Baked Oats
Equipment
Ingredients
- 2 cups gluten free oats
- ⅔ cup vanilla protein powder , 2 scoops (I like Clean Simple Eats- code MARY10 for a discount)
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp ground cloves
- 2 eggs
- ½ cup liquid egg whites
- ⅓ cup pure maple syrup
- 1 ¼ cups milk, I like to use 2% Fairlife
- 1 tsp vanilla extract
- 1 cup finely shredded carrots, I use a box grater for this!
- ½ cup raisins
- ½ cup chopped walnuts, omit for nut free
Protein Cream Cheese Frosting
- ½ cup cream cheese, use Kite Hill for dairy free
- ⅓ cup vanilla protein powder, 1 scoop (I like Clean Simple Eats- code MARY10 for a discount)
- 1-2 tbsp milk of choice
Instructions
- Preheat oven to 350. Spray a 9×9 inch metal baking dish with cooking spray.
- Combine the oats, protein powder, baking powder, cinnamon, nutmeg, allspice, and cloves in a bowl and stir to combine.
- Add in the eggs, liquid egg whites, maple syrup, milk, and vanilla and stir to combine. Fold in the shredded carrots, raisins, and walnuts.
- Pour the batter into the baking pan and bake for 30 minutes.
- While the oats are in the oven, make the cream cheese icing. Combine the cream cheese and protein powder in a bowl and use an electric mixer on high speed to mix until smooth and creamy. Add the milk of choice 1 tbsp at a time until desired frosting consistency is reached.
- Cut the oatmeal into 9 pieces and serve topped with the protein frosting and more raisins and walnuts, if desired. Enjoy!
Notes
- Omit the walnuts to keep the recipe nut-free.
- Stir in unsweetened shredded coconut for extra texture and classic carrot cake vibes.
- Use unflavored protein powder and add an extra tablespoon of maple syrup if needed for sweetness.
- Skip the frosting and top with a dollop of Greek yogurt for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 5 days. These carrot cake baked oats reheat well, making them perfect for meal prep. Each slice is packed with protein to help keep you full and satisfied for hours.
- To freeze, wrap individual slices tightly and store for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
