Can I make this recipe gluten-free?

Absolutely! Simply use certified gluten-free oats instead of regular ones. All other ingredients in the recipe are naturally gluten-free, but always check your protein powder and spices to ensure they're processed in a gluten-free facility if you have celiac disease or severe sensitivity.

What if I don't have protein powder?

No problem! You can omit the protein powder from both the oats and frosting. For the oats, add an extra 1/4 cup of oats and a tablespoon of extra sweetener. For the frosting, use Greek yogurt with a touch of vanilla extract and honey.

Can I reduce the sugar content even further?

Yes! The honey can be reduced or replaced with a sugar-free sweetener like monk fruit or stevia. You can also omit the raisins, which contain natural sugars, or replace them with chopped nuts for crunch without the sweetness.

How can I increase the protein content?

To boost protein further, consider using a higher-protein milk (like cow's milk or soy milk), adding an extra scoop of protein powder to the oat mixture, or stirring in 2-3 tablespoons of nut butter before baking.

Carrot Cake Baked Oats Recipe

Name: Carrot Cake Baked Oats Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups old fashioned oats (160g); 3/4 cup vanilla protein powder (60g, approx. 2 scoops, PEScience or similar); 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp ground ginger; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp salt; 1/4 cup honey or syrup of choice (76g); 1 tsp vanilla extract; 2 large eggs; 1 1/2 cup unsweetened vanilla almond milk (or any dairy or plant-based milk, 360ml); 1/2 cup nonfat plain greek yogurt (112g); 1/4 cup coconut oil (melted) or butter; 1 cup finely grated carrot (80g); 1/4 cup chopped pecans (30g); 1/4 cup raisins (40g); 1 cup plain greek yogurt (224g); 1 scoop vanilla protein powder (30g); 1 tsp honey

This incredible Carrot Cake Baked Oats recipe transforms your ordinary breakfast into something truly special. Packed with wholesome ingredients like oats, protein powder, and freshly grated carrots, it brings all the comforting flavors of carrot cake to your morning routine without the guilt. Ready in just over an hour, this nutritious breakfast option will keep you satisfied and energized throughout your busy day.

Why You’ll Love This Recipe

Nutritionally Balanced: This dish combines complex carbs from oats with protein from Greek yogurt and protein powder, creating a perfectly balanced meal that keeps hunger at bay for hours.
Make-Ahead Friendly: Prepare it once and enjoy a hassle-free, nutritious breakfast for days. Perfect for meal prepping on Sunday for the week ahead.
Customizable: Easily adapt this recipe to suit your dietary preferences or what you have in your pantry—swap nuts, adjust sweetness, or change the milk type.
Indulgent Yet Healthy: Satisfies those carrot cake cravings with less sugar and more nutrition than traditional desserts, making it perfect for a guilt-free treat any time of day.

Ingredients You’ll Need

Old-Fashioned Oats: The hearty foundation of this dish, providing fiber and that satisfying texture we all love.
Vanilla Protein Powder: Boosts the protein content significantly and adds sweetness without extra sugar.
Spices (Cinnamon, Ginger, Nutmeg, Cloves): This classic carrot cake spice blend transforms simple ingredients into something magical.
Honey: Provides natural sweetness that pairs beautifully with carrots. The amount is modest but effective.
Eggs: Acts as a binding agent, helping everything hold together while adding protein.
Milk: Creates the right consistency—almond milk keeps it lighter, but any milk works wonderfully.
Greek Yogurt: Adds protein and creates a moist, tender texture in the baked oats.
Coconut Oil: Provides richness and helps with the cake-like texture.
Carrots: The star ingredient! Adds natural sweetness, moisture, and nutrition.
Pecans and Raisins: Offer contrasting textures and authentic carrot cake flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your carrot cake baked oats? Try these delicious twists:

Extra Fruity: Add diced pineapple chunks or unsweetened shredded coconut for a tropical twist.
Higher Protein Version: Double the protein powder or stir in a few tablespoons of your favorite nut butter into the batter.
Chocolate Lover’s Edition: Add 2-3 tablespoons of cocoa powder to the dry ingredients and fold in some dark chocolate chips.
Fall Harvest: Replace half the carrots with grated apple for a delicious autumn variation.

How to Make Carrot Cake Baked Oats

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal, or use a good non-stick baking dish.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the oats, protein powder, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the spices are evenly distributed.

Step 3: Prepare the Wet Ingredients

In a separate bowl, whisk together the honey, vanilla extract, eggs, milk, Greek yogurt, and melted coconut oil until smooth and well combined.

Step 4: Combine Everything

Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly incorporated. The mixture should be uniform but not over-mixed.

Step 5: Add the Carrot Cake Elements

Gently fold in the freshly grated carrots, chopped pecans, and raisins, distributing them evenly throughout the mixture.

Step 6: Bake to Perfection

Transfer the mixture to your prepared baking dish, spreading it evenly. Bake for 50-55 minutes until the center is set and a toothpick inserted comes out clean or with just a few moist crumbs.

Step 7: Prepare the Protein Frosting

While the oats are cooling slightly, mix together the Greek yogurt, vanilla protein powder, and honey until smooth and creamy.

Step 8: Frost and Serve

Spread the protein frosting over the baked oats and sprinkle with additional chopped pecans if desired. Alternatively, serve individual portions with a dollop of frosting on top.

Pro Tips for Making the Recipe

Grate the Carrots Finely: This ensures they cook properly and distribute evenly throughout the oats.
Don’t Overmix: Stop stirring as soon as everything is combined to keep the texture light.
Check for Doneness Early: Ovens vary, so start checking around 45 minutes with the toothpick test.
Choose the Right Protein Powder: For the frosting especially, select a protein powder that mixes smoothly with yogurt without getting chalky.
Let It Rest: Allow the baked oats to cool for 10 minutes before cutting for cleaner slices.

How to Serve

These carrot cake baked oats are incredibly versatile when it comes to serving options:

Breakfast Options:

Serve a warm square topped with a dollop of protein frosting and a sprinkle of chopped pecans. Pair with fresh berries or a small glass of milk for a complete breakfast.

Snack Time:

Cut into smaller squares for the perfect afternoon pick-me-up. The protein and fiber will keep you satisfied until dinner.

Dessert Alternative:

Warm slightly and top with a small scoop of vanilla Greek yogurt and a drizzle of honey for a healthier dessert option that satisfies sweet cravings.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover baked oats in an airtight container in the refrigerator for up to 5 days. I recommend storing the frosting separately for best results.

Freezing

This recipe freezes beautifully! Cut into individual portions, wrap each piece in plastic wrap, and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.

Reheating

For the best taste and texture, reheat refrigerated portions in the microwave for 30-45 seconds or until just warmed through. Add frosting after reheating.

FAQs

Can I make this recipe gluten-free?

Absolutely! Simply use certified gluten-free oats instead of regular ones. All other ingredients in the recipe are naturally gluten-free, but always check your protein powder and spices to ensure they’re processed in a gluten-free facility if you have celiac disease or severe sensitivity.
What if I don’t have protein powder?

No problem! You can omit the protein powder from both the oats and frosting. For the oats, add an extra 1/4 cup of oats and a tablespoon of extra sweetener. For the frosting, use Greek yogurt with a touch of vanilla extract and honey.
Can I reduce the sugar content even further?

Yes! The honey can be reduced or replaced with a sugar-free sweetener like monk fruit or stevia. You can also omit the raisins, which contain natural sugars, or replace them with chopped nuts for crunch without the sweetness.
How can I increase the protein content?

To boost protein further, consider using a higher-protein milk (like cow’s milk or soy milk), adding an extra scoop of protein powder to the oat mixture, or stirring in 2-3 tablespoons of nut butter before baking.

Final Thoughts

This Carrot Cake Baked Oats recipe perfectly bridges the gap between nutritious breakfast and delightful treat. With its warm spices, hearty texture, and protein-rich profile, it’s sure to become a regular in your meal rotation. Whether you’re meal prepping for busy mornings or looking for a healthier way to enjoy the flavors of carrot cake, this recipe delivers on all fronts. Give these baked oats a try—your taste buds and your body will thank you!