These Protein Carrot Cake Baked Oats is a twist on the classic baked oatmeal and carrot cake. Shredded carrots and nuts add a delightful textural contrast to the oats which have the warm flavours of cinnamon, nutmeg and cloves, and the natural sweetness from the maple syrup. It's a delicious make-ahead breakfast meal prep that will having you craving it all week long.
Jump to:
Why you'll love this recipe
Hidden veg. These healthy carrot oat cake slice disguises shredded carrots in a delicious mixture, offering a sneaky way to add extra vitamins and fibre for a breakfast that sneaks in a serving of veg.
No blender. This protein baked oatmeal with carrots comes together quickly, in one-dish with simple ingredients and no fancy equipment. A no blender baked oats is an excellent option for those who want a quick, no-fuss breakfast.
Dessert for breakfast. This recipe satisfies your sweet tooth with the warm flavours of cinnamon, ginger, and nutmeg, all in a healthy and protein-packed breakfast option. No more reaching for sugary pastries – these baked oats taste like a delicious treat!
Protein and fibre packed. This recipe combines rolled oats with protein powder, creating a powerhouse breakfast that keeps you feeling full and energized. The oats provide a good source of fibre for healthy digestion, making it a win-win for your health and taste buds!
Ingredients
Rolled oats. The base of this healthy carrot cake baked oats recipe, providing a good source of fibre and a hearty texture. You can substitute quick oats for a quicker cook time and different texture, but my preference is rolled oats.
Flour. A small amount of all-purpose flour can be added for a slightly more cakey baked oats consistency. However, the recipe works well without it (just substitute with more rolled oats), thanks to the binding power of the oats and egg.
Banana. Mashed banana adds natural sweetness, moisture, and helps bind the ingredients together.
Egg. Acts as a binder to hold all the ingredients together.
Chia seeds. These tiny nutritional powerhouses add extra protein, fibre, and healthy fats. You can skip them if you don't have them on hand.
Protein powder. This boosts the protein content of the recipe for an even more filling breakfast. I recommend a neutral flavour or vanilla.
Maple syrup. Adds natural sweetness to the baked oats. You can substitute honey, agave nectar, or your favourite liquid sweetener.
Milk. Provides moisture and helps create a smooth batter for the carrot cake with oats. Any type of milk (dairy or non-dairy) will work here. I've used an Almond Milk for this baked oats carrot cake as it adds a slightly nutty taste.
Spices. The warm spices of cinnamon, nutmeg and ground cloves creates the signature flavour profile of carrot cake. Feel free to adjust the amount to your preference, or experiment with other spices like ginger.
Carrot. The star of the breakfast cake show (in disguise)! Shredded carrots add natural sweetness, vitamins, and a delightful textural contrast without overpowering the flavour.
Raisins/sultanas. These chewy dried fruits add pops of sweetness and a classic carrot cake touch to the baked oatmeal. You can omit them or substitute with chopped dried cranberries or chopped dates.
Walnuts. Chopped walnuts add a delightful crunch and a nutty flavour to this carrot baked oats recipe. Other chopped nuts like pecans or almonds can be used instead.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make carrot cake oats
- Coat pan
Coat the bottom of an oven-safe pan with a small amount of oil or butter. I use a square pan for mine (link below), but you can use an oval or rectangular, you might just have to adjust the cooking time (tips in main recipe below).
- Mix ingredients
Add all ingredients to the pan and mix well. No need to remove the excess liquid from the carrots as this helps with the overall texture of the baked oats.
- Bake
Bake @160C for 40 minutes or until the top is golden brown and the skewer test is mainly dry (you can adjust this if you prefer a gooey baked oats or longer for a more firm baked oats bar slice type deal. The 40 minutes gives a good middle ground).
- Serve
Top with extra sultanas and walnuts if desired. You could also add some yoghurt and cinnamon sugar.
Top Tip
You can make this baked oats in one-tray by mixing the ingredients directly in the oven-safe dish. Feel free to mix in a bowl separately if you wish (but that involves extra dishes needing to be cleaned).
Substitutions and variations
Oats. You can use quick oats if you want. They change the texture and are more prone to being "gooey" because they absorb the liquids in the baked oats recipe differently. I find the quick oat baked oatmeal doesn't reheat as well if you're using for a breakfast meal prep.
Dairy-Free.
- Milk. Choose your favourite dairy-free milk for the perfect consistency. I have recommended Almond Milk to be used in the carrot cake baked oatmeal because it adds a subtle nutty flavour.
- Protein. If using protein powder, make sure it's a plant-based one and doesn't have any cow's milk ingredients or derivatives.
Vegan. For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes). Then use a dairy-free milk per the above.
Nut-Free. Omit if you prefer.
No banana. You can substitute applesauce for a similar effect.
Protein powder. You don't need to include protein powder if you don't want. Feel free to omit and replace with equal amounts of flour.
Meal prep and leftovers
Meal prepping this Protein Carrot Cake Baked Oats recipe is a fantastic way to enjoy healthy and delicious breakfasts throughout the week! Simply prepare a batch on the weekend, portion it out into individual containers, and store them in the refrigerator for grab-and-go mornings.
Storing
Allow the baked oats to cool completely on the counter before storing. This can take a couple of hours if you don't cut into it - similar to a cake.
You can cut into the baked oats hot, but if you prefer it on the gooier side, it might be hard to keep in one piece. It will still be gooey once you let it cool down, and the fibres in the mixture will bind together to hold it a bit better when you cut into the breakfast cake.
Once cool, transfer them to airtight containers and refrigerate for up to 4 days.
Reheating
Reheat individual portions of baked oats carrot cake in the microwave on medium power for 1-2 minutes, until warmed through. If you have a really thick piece, consider halving it so the middle doesn't stay cold.
But, you also don't need to reheat the baked oats. They will still taste good as cold oat bars!
Freezing
For longer storage, portion the cooled baked oats into freezer-safe containers, reusable ziplocks or even into vacuum sealer bags (this one is my favourite) - all linked above.
Baked oats can be frozen for up to 6 months. Thaw the carrot breakfast cake in the refrigerator before eating/reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely not! Protein powder is an optional ingredient in this recipe. It adds a protein boost, but the baked oats are still delicious and satisfying without it.
Baked oats can have a slightly gooey texture in the center, similar to oatmeal. However, they shouldn't be overly mushy or soupy. The consistency can be affected by the type of oats used, the amount of liquid added, and baking time.
Everyone has different preferences and you can always adjust my recipe slightly to determine your favourite way to have them.
Too much liquid: Double-check the recipe measurements and ensure you haven't added too much milk or other liquids.
Not cooked through: Refer to the recipe's baking time and cooking instructions. Insert a toothpick into the center of the baked oats; it should come out clean or with a few moist crumbs.
Using different oats without adjusting the liquid: For example, if you substitute rolled oats for quick oats, you might need slightly less liquid in the recipe.
Other breakfast meal prep recipes
- Almond Croissant Baked Oats
- Orange Poppyseed Baked Oats
- Mango Overnight Oats with Passionfruit
- Peanut Butter and Jelly Overnight Oats
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Protein Carrot Cake Baked Oats
Ingredients
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- 1 banana mashed (Note 1 for substitutions)
- 1 egg (Note 2 for substitutions)
- 50 g (¼ cup) chia seeds , optional
- 55 g (½ cup) protein powder , optional (See Note 3)
- 20 ml (1 tbsp) maple syrup
- 250 ml (1 cup) milk (Note 4 for substitutions)
- 10 g (1 tbsp) cinnamon
- 5 g (2 tsp) ground cloves
- 5 g (2 tsp) nutmeg
- 110 g (1 cup) grated carrot (approx 2 carrots)
- 100 g (½ cup) raisins/sultanas optional
- 60 g (½ cup) walnuts optional, to top
Instructions
- Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Add all ingredients except sultanas, nuts and carrot to the pan and mix well. Add carrots and sultanas (if adding) and mix gently. Smooth out evenly in the pan once mixed. Top with walnuts (optional).
- Bake @160C for 40 minutes (See Note 5)
- Remove from oven and let cool slightly. 40 minutes will give an inbetween "dry" and "gooey" with a mostly dry skewer. See Note 5 for specifics. See my freezing baked oats post for tips and tricks.
Leave a Reply