Carrot Cake Oatmeal Bake
User Reviews
5
Carrot Cake Oatmeal Bake
Description
Carrot Cake Oatmeal Bake is a baked oatmeal dish made with a mix of quick oats, vanilla protein powder, oat and coconut flours, and warming spices like cinnamon and nutmeg. It incorporates canned pumpkin, applesauce, almond milk, maple syrup, and an egg to create a custard-like batter that is folded with finely grated carrots before baking. The resulting bake is moist and tender, reminiscent of carrot cake textures but more substantial due to the oats and added flours.
The dish is topped with a vanilla maple cream cheese frosting made by whipping cream cheese, maple syrup, vanilla, and confectioner's sugar until smooth. This frosting adds a rich, sweet contrast to the spiced oatmeal base. The bake is recommended to be eaten chilled for best texture and flavor, although it can also be enjoyed warm with nut butter.
This oatmeal bake makes a filling breakfast or snack option with a balance of protein, fiber, and sweetness. The fresh grated carrots are essential as they provide moisture and tenderness, while the combination of pumpkin and applesauce contributes natural sweetness and softness. The spices add classic carrot cake flavor notes.
For best results, refrigerate the baked oatmeal overnight to firm up before frosting. It can be made dairy-free by using a dairy-free cream cheese for the frosting. The fine grating of the carrots is crucial to achieve the right texture. This recipe yields nine servings, each offering a moderate calorie and carbohydrate count suited to a nourishing meal start.
Ingredients
Dry ingredients:
- 1/4 cup vanilla protein powder 30g
- 1 cup quick oats 80g
- 1/4 cup granular sweetener of choice
- 2 Tbsp oat flour 15g
- 2 Tbsp coconut flour 14g
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Wet ingredients:
- 1/2 cup pumpkin canned, 120g
- 1/2 cup applesauce unsweetened, (122g
- 1/2 cup almond milk unsweetened, 120g
- 1/4 cup maple syrup
- 1 egg large
- 1 tsp vanilla extract
- 2 cups carrot finely grated, loosely packed, 175g
Vanilla Maple Cream Cheese Frosting:
- 8 oz cream cheese I used reduced fat
- 2 Tbsp maple syrup 30g
- 1 tsp vanilla extract pure
- 1/2 cup monk fruit confectioner's sugar or regular, 72g
Instructions
Carrot Cake Oatmeal Bake:
- Preheat the oven to 350 degrees F. Line a 8 x 8-inch dish with parchment and/or spray with cooking spray,
- In a small bowl, whisk together all the dry ingredients.
- In a medium sized bowl, whisk the egg. Then add the rest of the wet ingredients (except the carrots) and whisk again until combined. Then fold in the grated carrots.
- Add the dry ingredients to the wet ingredients and stir until ingredients are mixed well. Then transfer batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Vanilla Maple Cream Cheese Frosting:
- In a large bowl using a handheld mixer (or stand mixer fitted with a paddle or whisk attachment), beat the cream cheese, maple syrup and vanilla together on high speed until smooth.
- Add the confectioner’s sugar. Beat on low speed for 1 minute or until thoroughly mixed.
- Allow oatmeal bake to cool to room temperature before frosting (otherwise it may melt off). You can also store the frosting separately from the bake which I like doing usually since it's less messy this way.
Notes
- For best texture, finely grate the carrots rather than using matchstick-style to retain moisture.
- The oatmeal bake is best served chilled and can be refrigerated overnight to enhance flavor.
- To make the frosting dairy-free, substitute with a plant-based cream cheese alternative.
- The recipe yields nine servings; nutrient info is available for the bake without frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1/9 of bake w/ frosting (126g) | |
| Calories | 166kcal | 8% |
| Carbohydrates | 17.8g | 6% |
| Protein | 7.1g | 14% |
| Fat | 7.4g | 11% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 2.7g | 11% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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