Carrot Cake Baked Oatmeal (Edit recipe)

131 recipes
|
25 followers

Breakfast prep is DONE for the week (this also would he a great Easter morning breakfast) with this CARROT CAKE BAKED OATMEAL! Please SHARE this to help another busy mama out!

I have a lot of baked oatmeal recipes on my page (you can filter by choosing "breakfast" on the left side of my homepage) and this one is definitely in my top 3 favorites. The cream cheese frosting really makes it, so don’t pass that up (and there’s added protein from greek yogurt!)

save

PREP TIME

10 minutes

COOK TIME

25 minutes to 30 minutes

INGREDIENTS

Serves: 6

Ingredients

1.25 cup One Degree Organic Oats
0.25 cup Chia Seeds
1 cup Vanilla Protein Powder (Nuzest), click the shopping cart for a discount
2 whole Carrots, chopped or shredded (3/4-1 cup)
1 tsp Ground Cinnamon
1 pinch Sea Salt
1 pinch Nutmeg Powder
1 cup Plain Greek Yogurt
1 cup Milk, dairy free or regular
0.333 cup Raisins

Frosting

3 oz Full Fat Cream Cheese, softened
0.25 cup Plain Greek Yogurt
2 Tbsp Powdered Monkfruit Sweetener - Lakanto

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix dry ingredients in a large bowl and then add the rest of the ingredients and mix well.
Pour into a sprayed 13x8 casserole dish and bake at 350 for 25-30 min.
While that’s baking, make the frosting:
Mix frosting ingredients together until smooth and spread on top of baked oatmeal once it’s cooled for about 5 min. The oatmeal will firm up as it cools, so don’t worry if it doesn’t look like it’s totally solid.
Cut into 6 large squares for optimal protein count.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	534
Fat:	15 g
Carbohydrates:	53 g
Protein:	48 g
Cholesterol:	13 g
Sodium:	874 mg
Fiber:	10 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.