Carrot Cake Baked Oats with Protein Frosting

5 from 2 votes

Carrot Cake Baked Oats with Protein Frosting

These carrot cake baked oats are filled with protein, fiber, and warm spices making them the perfect meal prep breakfast. Top with the high-protein frosting to complete these carrot cake baked oats.

Prep Time15

Cook Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 379kcal

Author: Maria Lucey RD

Equipment

1 26cm Rectangular Baking Dish (10x7") see notes as the size of your baking dish will affect the texture and bake time of your oats
or 8 x 8 square cake pan
electric hand whisk optional but helpful

Ingredients

For the oatmeal

1 medium ripe banana (100g)
360 mls milk of choice (1.5 cups) I used 2% dairy
2 eggs
60 mls honey (3 tbsp)
1 teaspoon vanilla extract
60 g oat flour (½ cup) see notes to make your own
180 g rolled oats (2 cups)
60 g protein powder (2 scoops) I used a vanilla whey
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
2 teaspoon baking powder
½ teaspoon salt
50 g grated carrot 1 medium carrot

Optional mix ins

¼ cup crushed walnuts or pecans
¼ cup raisins
¼ cup desiccated coconut

For the frosting:

300 g plain greek yogurt I use the brand fage
60 g low fat cream cheese softened
30 g honey (1.5 tbsp),add more if you like extra sweetness
½ teaspoon vanilla extract
additional chopped walnuts to sprinkle on top

Instructions

Preheat and prepare: Start by preheating your oven to 350°F (175°C). Lightly grease your baking dish with oil or cooking spray.
Mash the banana: In a large bowl, mash the ripe banana until completely smooth.
1 medium ripe banana
Whisk the wet ingredients: Add the eggs, honey, milk, and vanilla extract to the mashed banana. Whisk until everything is well combined and the mixture is smooth. An electric hand whisk is useful for this step.
360 mls milk of choice, 2 eggs, 60 mls honey, 1 teaspoon vanilla extract
Add the dry ingredients: Stir in the oat flour, rolled oats, protein powder, baking powder, salt, cinnamon, nutmeg, and ginger. Mix until fully combined.
60 g oat flour, 180 g rolled oats, 60 g protein powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, 2 teaspoon baking powder, ½ teaspoon salt
Fold in the carrots and extras: Add the grated carrot and any optional mix-ins like raisins, walnuts, or coconut. Gently fold them through the batter so they’re evenly distributed.
50 g grated carrot
Bake: Pour the mixture into your prepared dish and spread it out evenly. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If using an 8x8 inch cake pan you may need to bake for an additional 5-10 minutes.
Wile the oats are baking make the frosting: In a small bowl, whisk together the Greek yogurt, softened cream cheese, honey, and vanilla until smooth. Again, use an electric hand whisk if you have one.
300 g plain greek yogurt, 60 g low fat cream cheese, 30 g honey, ½ teaspoon vanilla extract
Cool before frosting: Allow the oats to cool in the dish for at least 20 minutes and loosen the edges with a knife. This allows the oats to further firm up and this step is key so the frosting doesn’t melt when you add it.
Frost and finish: Once the oats are cool, spread the frosting evenly over the top. Sprinkle with chopped walnuts or any extra toppings you like. Slice into squares and enjoy.

Video

Notes

Choosing the Right Baking Dish:
The size of your baking dish will affect the texture and bake time of your oats, so it’s worth paying attention to. I tested this recipe with a 1.5 qt (26 × 18 cm / 10 × 7 inch) dish, which gives the oats a soft, fluffy texture and an evenly baked center.

8 × 8 inch (20 × 20 cm): Batter sits deeper, so oats will be slightly thicker and softer. Add about 3 to 5 minutes to the bake time.
9 × 9 inch (23 × 23 cm): Batter spreads out more, resulting in a thinner and firmer texture. Reduce the bake time by about 3 minutes.
9 × 13 inch (23 × 33 cm): Batter spreads into a very thin layer for a bar-like texture. Reduce the bake time by about 5 minutes.

If your oats are coming out undercooked or too dry, the baking dish is usually the reason. Aim for a pan close to 1.5 qt for the most reliable results.

Make your own oat flour: If you don’t have oat flour on hand, you can easily make it yourself using regular rolled oats. Just add the oats to a blender or food processor and blend on high until they form a fine, flour-like texture. One cup (90 to 100 grams) of rolled oats will yield roughly one cup of oat flour. Store any extra in an airtight container for up to 3 months.

Nutritional Calculations:

I omitted the optional mix-ins for the nutrition analysis.

Ingredients used:

2% fat dairy milk
Naked Whey Vanilla Protein Powder
0% fat fage yogurt
philadelphia light cream cheese

Storage

Fridge: Store slices in an airtight container for up to 5 days. If frosted, keep them in a single layer or use parchment paper between slices.
Freezer: Freeze individual squares without frosting for up to 3 months. Defrost overnight in the fridge and add the frosting once thawed.

FAQ: Can I bake this in individual portions?

Absolutely!
If you want to make multiple single-serve, grab-and-go breakfasts, you can divide the mixture into small ramekins or glass jars instead of a large baking dish. Bake them at the same temperature (350°F / 175°C) but reduce the bake time to 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
If you only want to make one portion at a time, I recommend following my single-serve blended baked oats recipe instead, as it’s quicker and easier. You can simply add some grated carrots and spices to that base to create a carrot cake version. But don’t skip the creamy high-protein frosting on top!

Nutrition