High-Protein Carrot Cake Baked Oats

carrot cake baked oats with cream cheese frosting on a plate

5 from 3 votes

High-Protein Carrot Cake Baked Oats

These carrot cake baked oats is 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!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: slices

Author: Mary Smith

Equipment

Ingredients

2 cups gluten free oats
⅔ cup vanilla protein powder 2 scoops (I like Clean Simple Eats)
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 9x9 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