Description
Enjoy delicious and healthy Carrot Cake Baked Oats, packed with wholesome oats, protein, warming spices, carrots, and an optional protein yogurt frosting. This easy baked oat recipe is perfect for breakfast or a nourishing snack, offering a comforting carrot cake flavor with added protein for sustained energy.
Ingredients
Units
Scale
Baked Oats
- 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)
Protein Frosting (optional)
- 1 cup plain greek yogurt (224g)
- 1 scoop vanilla protein powder (30g)
- 1 tsp honey
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or ensure you have a good nonstick baking dish for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oats, protein powder, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the honey (or syrup), vanilla extract, eggs, almond milk, Greek yogurt, and melted coconut oil (or butter) until the mixture is smooth and well combined.
- Combine Ingredients: Add the dry ingredients to the wet ingredients. Stir well until just combined to avoid overmixing. Gently fold in the grated carrot, chopped pecans, and raisins until evenly distributed.
- Bake: Pour the oat mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
- Prepare Protein Frosting: While the oats bake, mix together Greek yogurt, vanilla protein powder, and honey in a bowl until smooth and creamy. Use a protein powder that blends well to avoid a chalky texture.
- Frost and Serve: Once the baked oats have cooled slightly, spread the protein frosting evenly over the top. Optionally, sprinkle with extra chopped pecans or serve the frosting individually with each slice. Slice and enjoy warm or at room temperature.
Notes
- Nutritional information may vary with substitutions (e.g., different milk, protein powder, or nuts).
- Nutrition facts are based on 1 slice (approx. 165g) with about 1.5 Tbsp of protein frosting.
- If making without frosting: one slice is approximately 286 calories, 13g fat, 26g carbs, 16g protein, 6g sugar, 4g fiber.
- Choose a protein powder that mixes smoothly with yogurt to prevent grainy frosting.
- Can be stored in the fridge for several days and reheated as needed.
Nutrition
- Serving Size: 1 slice (approx. 165g) with 1.5 Tbsp protein frosting
- Calories: 286 (without frosting)
- Sugar: 6g (without frosting)
- Sodium: approx. 290mg
- Fat: 13g (without frosting)
- Saturated Fat: 8g (estimated, from coconut oil and eggs)
- Unsaturated Fat: 5g (estimated, from pecans and oil)
- Trans Fat: 0g
- Carbohydrates: 26g (without frosting)
- Fiber: 4g (without frosting)
- Protein: 16g (without frosting)
- Cholesterol: 57mg (estimated from eggs, per slice)
