Protein Carrot Cake Baked Oats

carrot cake baked oatmeal slice with a fork

Protein Carrot Cake Baked Oats

Protein Carrot Cake Baked Oats offer a fun and flavourful way to fuel your mornings. Made with rolled oats, protein powder, and a touch of maple syrup, this recipe is packed with protein and fibre to keep you feeling full and energized. Plus, the grated carrots add a vibrant pop of colour and natural sweetness for a breakfast that's as good for you as it is delicious. No blender required, just simple ingredients mixed and baked to perfection!

Note - measurements can be approximate.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine European

Servings

Calories 448 kcal

Equipment

Square Baking Dish, approx. 22cm

Ingredients

170 g (2 cups) rolled oats
100 g (¾ cups) flour
100 g (½ cups) banana, mashed, approx. 1. (Note 1 for substitutions)
1 egg, (Note 2 for substitutions)
60 g (½ cups) chia seeds
60 g (½ cups) protein powder, optional (See Note 3)
15 g (1 tablespoon) maple syrup
310 g (1 cups) milk, (Note 4 for substitutions)
5 g (1 tablespoon) cinnamon, adjust to preferences
3 g (1 ½ teaspoon) ground cloves, adjust to preferences
3 g (1 ½ teaspoon) nutmeg
110 g (1 cups) grated carrot, approx. 2 carrots
100 g (1 cups) raisins, or sultanas, optional
60 g (½ cups) walnuts, optional, to top

Instructions

Prepare

Preheat oven to 160°C/320°F
Coat the bottom of an oven-safe pan with a small amount of oil or butter.
Mix together mashed 100 g (½ cups) banana and 1 egg, then add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 60 g (½ cups) chia seeds, 60 g (½ cups) protein powder, 15 g (1 tablespoon) maple syrup, 310 g (1 cups) milk, 5 g (1 tablespoon) cinnamon, 3 g (1 ½ teaspoon) ground cloves, 3 g (1 ½ teaspoon) nutmeg and mix well.
Gently mix in 110 g (1 cups) grated carrot and 100 g (1 cups) raisins. Add to pan and top with 60 g (½ cups) walnuts.

Bake

Bake for 40 minutes (See Note 5)
40 minutes will give an inbetween "dry" and "gooey" with a mostly dry skewer. See Note 5 for specifics.
Remove from oven and let cool for 10 minutes before cutting.

Video

Notes

Note 1 - Banana

You can substitute with approx. ¼ - ½ cup applesauce or yoghurt.

Note 2 - Egg

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

Note 3 - Protein Powder

Substitute with equal amounts flour if not using.

Note 4 - Milk

Use milk of your preference. Nutrition information based off cows milk.

Note 5 - Cooking Time

Cooking time based on a Square medium casserole 24x24. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.

This will also vary depending on how "cakey" or "gooey" you want the baked oats. 30 minutes using the above casserole will make it really gooey, 50 minutes will make it more cakey. I like mine in between which is why I state 40 minutes if you like the texture in the pictures.

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. Store in an airtight container for up to a week.

Reheating

You can eat cold. If you want to reheat, add individual portions to microwave on 30 second intervals for 1-2 minutes.

Freezing

Freeze tightly wrapped for up to 6 months. See my freezing baked oats post for tips and tricks.

Nutrition

Calories: 448kcalCarbohydrates: 63gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 50mgSodium: 68mgPotassium: 595mgFiber: 10gSugar: 8gVitamin A: 3235IUVitamin C: 4mgCalcium: 217mgIron: 5mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe, Carrot cake baked oats

Tried this recipe?Please consider !