Carrot cake is one of my favorite cake flavors. So, as a dietitian, I naturally needed to make a wholesome breakfast version, and these carrot cake baked oats are exactly that.
Filled with protein, fibre and warm spices this is the perfect batch prep breakfast. Top with the high-protein frosting to complete these carrot cake baked oats.
This post is about how to make carrot cake baked oats, a high protein healthy breakfast recipe.
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Recipe Video on YouTube
Why You'll Love This Recipe
If you crave something sweet in the morning, this recipe is the perfect breakfast for you. It will satisfy your cravings and provide you with a substantial amount of protein to keep you satisfied all morning.
This recipe is not only for breakfast though. In fact, I often have a slice in the afternoon when my cake and cuppa tea desire truly hits in. There are days when I opt for a true slice of carrot cake, often from the best Tuck Shop Bermuda. And, there are days where I want a higher fibre, higher protein option. On those days, this recipe truly allows me to have my cake and eat it too!
Why these carrot cake baked oats are Dietitian-Approved
- Make ahead: Make one tray at the start of the week and enjoy them all week along. Plus they are freezer friendly too.
- Low in added sugar: these carrot cake baked oats are naturally sweetened with bananas and use less than one spoon of honey per person. They're a perfect option that's just sweet enough for breakfast while still being lower in sugar.
- High Protein: I'm always encouraging ym clients to aim for 15-20g of protein at least at breakfast, and this recipe provides just that.
- Nutrient-rich: The base of this recipe is oats, and as a dietitian, they’re one of my favorite foods! Oats are packed with soluble fiber, which can help reduce bloating, promote regular bowel movements, and even lower cholesterol. Not many foods can boast benefits like that!
If you’re into oat based recipes. Try these next! 🥣
What is baked oatmeal?
Baked oatmeal takes all the usual stovetop oatmeal ingredients and transforms them into a dish that’s almost like cake! You can make it as single-serve portions or bake a large tray to enjoy all week. Just be sure to have some self-control if you go for the full tray—I’m speaking from experience of almost devouring it all in one go!
Ingredients
oatmeal ingredients
frosting ingredients
For the oatmeal:
- Oat flour and rolled oats (old fashioned oats). I like to use oat a mixture of both oat flour and rolled oats in this recipe to give the end product a more cake-like finished consistency. I dont recommend steel cut or instant oats in this recipe.
- Ripe banana: This is key for providing sweetness, so do be sure to use a very ripe banana with a lot of brown spots.
- Honey. For a touch of natural sweetness. Maple syrup also works, but I like the taste of honey in oats.
- Baking powder & sea salt. To help give these baked oats some rise, creating more of a cake-like texture.
- Vanilla extract. Both artificial or natural vanilla extract are fine.
- Eggs. This recipe uses two eggs to provide structure and bind all the ingredients together. If you want to boost the protein content, you can swap one egg for two egg whites or both eggs for four egg whites.
- Milk. I use low fat dairy milk to benefit from the protein and the calcium but you can use whatever milk you prefer.
- Carrots. I recommend grating your carrots at home instead of using pre-shredded ones. For quick shredding, I use my food processor. Dietitian tip: Keep the skins on for an extra fiber boost—just be sure to scrub them well first!
- Warm spices. Cinnamon, nutmeg and ginger add a touch of warmth to each bite. They also complement the sweet flavor of the bananas.
Mix-ins. For the classic carrot cake mix-ins, I went for raisins, walnuts and unsweetened shredded coconut. Add or take away whatever you like!
Equipment
I use a 26cm rectangular baking dish for making these baked oats. My exact baking dish dish is from Mason Cash, and its dimensions are as follows:
- Length: 265mm (10.4")
- Width: 180mm (7.1")
- Height: 65mm (2.6")
This size is similar to the common 1.5 QT or 11 inches x 7 inches baking dish size.
📝 Instructions
- Step 1: To your dish, mash a banana well with a fork. Add the milk, eggs, honey and vanilla essence and whisk until smooth. Use a hand blender if you have one.
- Step 2: Add the oats, baking powder, spices and grated carrot. Mix well until fully combined.
- Step 3: Bake in a preheated oven (350F) for about 25-30 minutes, or until the top begins to turn golden brown and a toothpick inserted into the centre of the oats comes out clean.
- Step 4: Mix all the protein frosting ingredients using a whisk or hand blender. Once the baked oats are cool, top them with the protein frosting and slice them into six equal-sized pieces.
FAQS
Absolutely! You can swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk like almond or oat milk.
Yes, just make sure to use certified gluten-free oats. Most oats are naturally gluten-free but may be processed in facilities with gluten-containing grains.
Store your baked oats in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave for 30-60 seconds.
Yes, baked oats freeze well! However I recommend not adding the protein frosting if you are going to freeze them, you can add this alter when you are ready to eat them. To freeze, slice them into portions, wrap each one individually in plastic wrap or foil, and store them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen in the microwave.
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
More Breakfast Recipes You'll Love
Looking for other dietitian recipes like this? Try these:
The Recipe
Carrot Cake Baked Oats with Protein Frosting
Equipment
Ingredients
For the oatmeal
- 360 mls milk of choice I used low fat dairy
- 1 medium ripe banana (100g)
- 2 eggs
- 60 mls honey (¼ cup)
- 1 teaspoon vanilla extract
- 120 g oat flour (1 cup)
- 180 g rolled oats (2 cups)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 2 teaspoon baking powder
- ½ teaspoon salt
- 50 g 1 medium carrot grated
Optional mix ins
- ¼ cup crushed walnuts or pecans
- ¼ cup raisins
- ¼ cup desiccated coconut
For the frosting:
- 300 g greek yogurt I recommend 2% or full fat
- 60 g low fat cream cheese softened
- 2 tablespoon honey 30mls add more if you like extra sweetness
- ½ teaspoon vanilla extract
- additional chopped walnuts to sprinkle on top
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mash the ripe banana until smooth. Add the eggs, honey, milk, and vanilla extract and whisk until smooth. Use a hand blender if you have one.
- Add the rolled oats, oat flour, baking powder, salt and spices. Mix well.
- Fold in the shredded carrots and any other optional add-ins you are using (e.g., raisins, walnuts, pecans or shredded coconut.
- Pour into the baking dish: Spread the mixture evenly in the prepared baking dish.
- Bake for about 25-30 minutes, or until the top begins to turn golden brown and a toothpick inserted into the center of the oats comes out clean.Allow the oats to cool in the baking dish and loosen the edges with a knife.
Prepare the frosting
- While the cake is baking, mix the Greek yogurt, low-fat cream cheese, vanilla extract, and honey in a bowl until smooth. Use a hand blender if you have one for the ultimate creamy texture.
- Cool and frost: Once the cake is done, let it cool for a bit. Spread the cream cheese frosting evenly over the top.
- Serve: Slice into 6 portions and enjoy!
Maria Lucey RD says
Delicious!
Sean says
Really enjoy these for breakfast, thank you.