Carrot Cake Protein Baked Oats

carrot cake baked oats serving on a blue plate with a fork.

These high-protein carrot cake baked oats are the perfect choice if you want cozy carrot cake flavors but also want something healthy. They use wholesome ingredients like oats, carrots, bananas, and flaxseed, plus a boost of protein powder and a creamy yogurt frosting - making them perfect for a make-ahead breakfast or snack!

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Course: Breakfast

Keyword: easy, healthy

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 329kcal

Ingredients

2 ripe bananas mashed
2 medium carrots grated
1 ½ cup almond milk
2 eggs
2 tbsp maple syrup
1 ½ tsp vanilla extract
1 ¾ cup rolled oats divided
2 scoop vanilla protein powder
¼ cup ground flaxseed
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
½ tsp ginger
1 tsp baking powder
½ tsp salt
¼ cup walnuts finely chopped or crushed
¼ cup raisins optional

Protein Frosting

½ cup greek yogurt
2 tbsp cream cheese
1 tbsp maple syrup

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mash the bananas until smooth. Add the grated carrots, 1½ cups of rolled oats, vanilla protein powder, ground flaxseed, milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, allspice, ginger, baking powder, and salt. Stir until fully combined.
Optional but recommended: use an immersion blender, or pour the mixture into a high speed blender, and pulse until the mixture is almost smooth with just a few small lumps remaining.
Pour the mixture into an 8x8" baking dish. Add remaining ¼ cup of rolled oats, nuts, and raisins (if using). Stir to combine.
Bake for 30 to 35 minutes or until slightly golden.
While your oats are baking, make your protein frosting: in a small bowl, stir together Greek yogurt, cream cheese, and maple syrup.
Allow baked oats to cool slightly (for about 10 minutes) out of the oven. Top with protein frosting*. Cut into 6 servings and serve.

Notes

*If you’re meal prepping, keep the frosting in a separate container and spread it on right before eating for the best texture.

Store baked oats in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave in 20–30 second intervals, or you can enjoy them cold straight from the fridge.

For a smoother cake-like texture, blend the batter fully instead of leaving small lumps.

For more variations, substitutions, and tips, see full blog post above.

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Nutrition