Indulging in a comforting bowl of high-protein carrot cake baked oats is the perfect way to jumpstart your day. This unique recipe combines the beloved flavors of traditional carrot cake with the wholesome goodness of oats, making it a nutritious and delicious breakfast option. Carrots add natural sweetness, while cinnamon and nutmeg flavors deliver the warm spice notes that we all adore in carrot cake. Plus, with the added protein, you’ll feel satisfied and energized throughout the morning. The texture of these baked oats is hearty yet soft, ensuring a delightful experience with every bite.
Ingredients
Scale:
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup protein powder (optional)
1 cup almond milk (or any milk of choice)
1/4 cup maple syrup (or honey)
1/2 teaspoon vanilla extract
1 cup grated carrots (approximately 2 medium carrots)
Chopped walnuts or pecans (optional, for topping)
Dried raisins or cranberries (optional, for topping)
Greek yogurt or dairy-free yogurt for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, salt, and protein powder (if using). Stir well to ensure all dry ingredients are evenly mixed.
In another bowl, whisk together the almond milk, maple syrup, vanilla extract, and grated carrots until well combined.
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
Grease or line a baking dish (approximately 8x8 inches) with parchment paper. Pour the mixture into the prepared dish, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the baked oats to cool for a few minutes before cutting into squares. Serve warm with your choice of toppings.
