Carrot Cake Baked Oats with Vanilla Cream Cheese Protein Frosting

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Carrot Cake Baked Oats with Vanilla Cream Cheese Protein Frosting

Soft and tender with a boost of protein and fiber, these Carrot Cake Baked Oats are covered in a high protein cream cheese frosting - they're basically carrot cake for breakfast.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American, British

Keyword: Breakfast, High Protein, Meal Prep

Servings: servings

Calories: 232kcal

Author: Jenna

Equipment

3 mixing bowls
1 whisk
Parchment paper
1 9x9 inch square baking dish, or any 8"-9" baking dish

Ingredients

Carrot Cake Baked Oats

1 ¼ cups quick oats
½ cup oat flour
1 ½ tsp baking soda
¼ tsp salt
⅔ cup vanilla protein powder (I use Canadian Protein but any kind works)
2 tbsp ground flax seed (see Note 1)
1 tbsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom (this adds amazing flavor but you can skip if it you don't have it)
1 ½ cups unsweetened applesauce
1 large egg
1 tsp vanilla extract
1 tbsp maple syrup, optional
2 cups carrots, shredded (about 2 large carrots)

Vanilla Cream Cheese Protein Frosting

1 cup low fat cream cheese
1 tsp vanilla extract
1 scoop vanilla protein powder

US Customary - Metric

Instructions

For the Carrot Cake Baked Oats

Preheat oven to 350℉ and set aside a parchment paper lined 9-inch square baking dish
In a medium bowl, whisk together oats, oat flour, baking soda, salt, vanilla protein powder, ground flax, cinnamon, ginger and cardamom until combined
In a separate bowl, whisk together applesauce, egg, vanilla and maple syrup until smooth
Add the dry ingredients to the wet ingredients and mix until just combined, then add the carrots and mix again
Pour the batter into the prepared baking dish and smooth out
Bake for 30-35 minutes or until a toothpick comes out clean
Let cool for 10 minutes then cut into 9 slices

For the Vanilla Cream Cheese Protein Frosting

In a medium bowl, beat the cream cheese, vanilla protein powder and vanilla extract until smooth and fully combined (make sure the protein powder is fully mixed in)
To serve, top a slice of baked oats with a generous scoop of frosting (or spread frosting over the oats before slicing; see Note 2)

Video

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Notes

Note 1: I use a coffee grinder to grind whole flax seeds into a powder. Start with just under ¼ cup whole flax seeds to get 2 tbsp of ground flax.

Note 2: I prefer to store the baked oats and frosting separately so that I can warm up the oats before serving. They're also great served cold, so if you prefer, you can just spread the frosting over the oats before slicing and storing. The oats and frosting will stay fresh for up to 1 week in the fridge, but can also be frozen.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving and includes frosting.

Macros per serving: 196 calories/15g protein/24g carbs/5g fat

Nutrition