Carrot Cake Baked Oatmeal with Dairy-Free Cream Cheese Protein Frosting (Edit recipe)

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This Carrot Cake Baked Oatmeal is studded with carrots, walnuts, and raisins, then topped with a thick dairy-free cream cheese protein frosting. Fancy enough for a spring brunch but simple enough for breakfast meal prep, this cozy, dessert-inspired recipe strikes the perfect balance between nourishing and indulgent.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

18

Serves: 8

Ingredients

2 cups Oats, Rolled
2 Tbsp Flaxseed Meal
1 tsp Baking Powder
2 tsp Cinnamon, Ground
0.5 tsp Ginger, Ground
.5 tsp Nutmeg, Ground
0.5 tsp Salt
1.5 cups Almond Milk, or other dairy-free milk
0.5 cup Almond Milk Yogurt, or other dairy-free yogurt or applesauce
0.25 cup Pure Maple Syrup
2 tsp Vanilla Extract
1 cup Carrots, grated, about 2 medium carrots
0.25 cup Walnuts, chopped, plus more for topping (or pecans)
0.25 cup Raisins, optional

Cream Cheese Protein Frosting

8 oz Vegan Cream Cheese, Plain, softened
1 cup Almond Milk Yogurt, or other dairy-free yogurt or thawed dairy-free whipped topping
0.5 cup Vanilla Protein Powder, Plant Based, about 60g (see notes)

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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

Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper or spray with non-stick cooking spray.
In a large mixing bowl, stir together the oats, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt.
Add the dairy-free milk, dairy-free yogurt, maple syrup, and vanilla, and stir until well combined. Fold in the grated carrots, walnuts, and raisins.
Pour the mixture into the prepared baking dish and bake for 50–55 minutes, until the center is set and cooked through. The top should be golden brown and firm, but still slightly soft to the touch.
While the oatmeal bakes, prepare the frosting. Add the softened dairy-free cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth, about 30 seconds.
Add the dairy-free yogurt and protein powder and beat until smooth and creamy. The frosting will be very thick.
Let the baked oatmeal cool for at least 20 minutes before spreading the frosting evenly over the top. Sprinkle with additional walnuts if desired.
Slice into 6–8 pieces and serve.

Notes

Protein powder: Use ¼–½ cup vegan vanilla protein powder, depending on your preference. ½ cup creates a very thick, more protein-forward frosting, while ¼ cup yields a lighter, less protein-heavy result. You can also omit it; if so, add 1 tablespoon maple syrup and 1 teaspoon vanilla extract to taste.
Servings: Makes 8 smaller servings or 6 larger servings.
Storage: Store in an airtight container in the refrigerator for up to 5 days, or cover the baking dish with plastic wrap and store for 2 days. For longer storage, wrap individual portions in plastic wrap and freeze in a freezer-safe bag or container for up to 3 months. Store with or without frosting.
Reheating: Reheat individual portions in the microwave for about 1 minute or in a 350°F oven or toaster oven for 5–10 minutes. To reheat the full dish, cover and warm at 350°F for about 20 minutes. Add the frosting after reheating to prevent it from melting.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	477
Fat:	20 g
Carbohydrates:	55 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	454 mg
Fiber:	9 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.