Carrot Cake Baked Oatmeal
User Reviews
4.6
Carrot Cake Baked Oatmeal
Description
The Carrot Cake Baked Oatmeal recipe includes oats, vanilla protein powder, grated carrots, and a blend of spices such as cinnamon, ginger, and nutmeg, which give it a flavor profile reminiscent of carrot cake. Baking the mixture creates a firm yet tender oatmeal bake that can be easily sliced into portions. The addition of brown sugar and syrup provides subtle sweetness, while egg whites and milk bind the ingredients together. The recipe finishes with a cream cheese and Greek yogurt frosting sweetened with sucralose, lending a creamy, tangy contrast to the warm spices.
Baked in a 13"x9" pan, the oatmeal delivers a dense texture with softened carrot pieces that add natural sweetness and moisture. The flavor balance between the spices and the creamy frosting enhances the cake-like experience without the heaviness of traditional desserts. The recipe yields six servings, making it practical for meal prepping breakfasts or brunches.
Serving suggestions include cutting into squares and topping with the frosting either immediately after cooling slightly or keeping the frosting refrigerated and adding it on the day of consumption. The frosting can be piped or spread, depending on preference. This oatmeal bake offers a satisfying way to combine the flavors of carrot cake into a wholesome breakfast dish.
Ingredients
- 3 cups old fashioned oats
- 2 coops protein powder vanilla
- 1 tsp baking powder
- 4 large carrot grated
- 2 tbsp syrup
- 1 tbsp butter
- 10 tbsp egg or 2 whole eggs, white, liquid form
- 2½ cups milk 2%
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup brown sugar
For the Frosting
- 4 oz cream cheese
- ½ cup Greek yogurt plain, nonfat
- 1 tbsp sucralose sweetener
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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