Carrot Cake Baked Oatmeal

Name: Carrot Cake Baked Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 3 cups old fashioned oats; 2 coops vanilla protein powder; 1 tsp baking powder; 4 large carrots; 2 tbsp syrup; 1 tbsp butter; 10 tbsp liquid egg whites; 2½ cups 2% milk; 1 tsp ground ginger; 2 tsp cinnamon; 1 tsp nutmeg; ¼ cup brown sugar; 4 oz cream cheese; ½ cup plain nonfat Greek yogurt; 1 tbsp splenda

User Reviews

4.6

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
423 kcal
Course
Breakfast
Cuisine
American

Carrot Cake Baked Oatmeal

Iris Warren

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Carrot Cake Baked Oatmeal made from grated carrots, spices, a "frosting", and oats. This is a great meal for those weeks you prefer something sweet to have in the morning.

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Ingredients

Servings

3 cups old fashioned oats
2 coops vanilla protein powder
1 tsp baking powder
4 large carrots grated
2 tbsp syrup
1 tbsp butter
10 tbsp liquid egg whites or 2 whole eggs
2½ cups 2% milk
1 tsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
¼ cup brown sugar

For the Frosting

4 oz cream cheese
½ cup plain nonfat Greek yogurt
1 tbsp splenda

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Instructions

For the Oatmeal Bake

Preheat your oven to 350°F.
In a large bowl, mix together the oats, protein powder, spices and baking powder.
Wash and shred/grate your carrots into small pieces. I use the small shredding side of my cheese grater for this. Sprinkle the brown sugar over the carrots and mix.
In the bowl with the carrots, add the butter, egg whites, syrup, milk. Pour in the dry ingredients and mix to combine.
Spray a 13"x9" pan with oil and add the oat mixture. Spread evenly.
Bake for 30-35 minutes.

For the Frosting

Melt the cream cheese and mix in the yogurt and splenda.
Place into a ziplock bag (or piping bag) and set aside.

Plating

This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces. Once the oatmeal bake has cooled a bit, top with the frosting. I frost my oatmeal the day I cook it, it is probably better to keep your frosting in the fridge and frost the day of eating but it doesn't make a huge difference.

Notes

I think adding some raisins and walnuts would be a nice addition, however I left them out of the recipe because it seems like I am in the minority for adding raisins specifically. Add them if you want.