Baked Carrot Cake Protein Oats

A warm and nutritious breakfast that captures the essence of carrot cake in a cozy bowl, these oats are a wholesome blend of ingredients, including oats, ground flaxseed, chia seeds, or whole husk flakes for added fiber and protein. A dash of baking powder, vanilla protein powder, and a touch of cinnamon, salt, and ginger create that classic carrot cake flavor.

We incorporate freshly grated carrots for a burst of natural sweetness and nutrition. The oats are brought to life with a cup of milk, and to infuse a touch of sweetness, we add plump raisins.

This Baked Carrot Cake Protein Oats recipe is the perfect way to enjoy the comforting taste of carrot cake in a nutritious and filling breakfast. It's a warm and satisfying start to your day.

INGREDIENTS

• 1/4 c oats

• 2 T ground flaxseed, chia seed, or whole husk flakes (1 T husk powder)

• 1 tsp baking powder

• 1/3 c vanilla protein powder

• 1/2 tsp cinnamon

• dash of salt & ginger

• 2 T carrots, grated (used 1 large with the side of the cheese grater)

• 1 c milk (used cashew unsw vanilla)

• 1 T raisins

  Maple Cream Cheese Glaze (optional)

  • 1 T softened reduced-fat cream cheese or vegan

  • 1-2 T almond milk

  • dash of cinnamon

  • 1/2 tsp sugar-free maple syrup or sweetener of choice

  • Whisk all ingredients in a bowl and top after baking.

   

  STEPS

1. Combine dry ingredients and add the milk, whisk well. Bake at 350° for 25-30 minutes in a greased ramekin or cereal bowl. I used a cereal bowl and it took 30 minutes.

   Notes: This is a cozy breakfast on a slow weekend morning. If you’d like a little lower carb, try my warm carrot cake bowl made with cauliflower instead of oats.

🍑 Nourishment Breakdown

Serves 1

Macros with husk, without glaze

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