Description
This High Protein Carrot Cake Baked Oatmeal is a warm, comforting breakfast that combines the cozy flavors of classic carrot cake with the hearty nutrition of baked oatmeal. Packed with protein from Greek yogurt, eggs, and protein powder, and enriched with fiber from oats and carrots, it makes a wholesome and satisfying meal or snack. Easy to prepare and customizable to suit your dietary preferences, this recipe offers a guilt-free way to enjoy a delicious and nutritious treat any time of the day.
Ingredients
Units
Scale
Wet Ingredients
- 2 large eggs
- 1 cup Greek yogurt
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup unflavored or vanilla whey or plant-based protein powder
Dry Ingredients
- 2 cups rolled oats
- 1 cup grated carrots (freshly peeled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts or pecans
Instructions
- Prepare the Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, maple syrup, and protein powder until smooth. This mixture forms the creamy, protein-rich base of your baked oatmeal.
- Combine the Dry Ingredients: In a separate bowl, stir the rolled oats, grated carrots, cinnamon, nutmeg, baking powder, and chopped nuts to evenly distribute all elements for consistent flavor and texture.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry and gently fold together until just combined. Avoid overmixing to keep the final texture tender and fluffy.
- Bake: Transfer the mixture to a lightly greased baking dish and spread evenly. Bake at 350°F (175°C) for about 35-40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Cool and Serve: Let the baked oatmeal cool slightly before slicing. This step allows it to firm up so each serving holds together beautifully.
Notes
- Use fresh carrots: Grate freshly peeled carrots for the best texture and sweetness.
- Don’t skip resting: Let the batter sit for 5 minutes to allow oats to absorb liquids for a creamier bake.
- Choose the right protein powder: Use an unflavored or vanilla plant or whey protein to complement the carrot cake flavors.
- Check your oven: Every oven bakes differently, so monitor the last 10 minutes closely to avoid overbaking.
- Customize topping: Sprinkle extra nuts or a drizzle of yogurt glaze before baking for texture and flair.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 75 mg