This High Protein Carrot Cake Baked Oatmeal is the perfect healthy breakfast that tastes just like a delicious carrot cake!
With warming spices like cinnamon and nutmeg and traditional carrot cake ingredients like carrots, you get the taste of cake but in a breakfast.
You can make this easy breakfast ahead of time and enjoy it all week long.
I love this High Protein Peach Baked Oatmeal, but wanted to create a high protein version that can be enjoyed in the Spring and cooler months. That’s where this carrot cake baked oatmeal comes in!
The secret to make this carrot cake baked oatmeal high protein?! Split red lentils! They are my easy hack for adding protein to oatmeal breakfasts without having to use protein powder. They blend right in with the oat texture when the oatmeal is baked.
Why you’ll love this carrot cake baked oatmeal
- It’s easy to make in just one bowl and one baking dish!
- Easy to make gluten-free by using certified gluten-free oats.
- Top with 1/2 cup Greek yogurt for over 20g protein per serving!
- You don’t need protein powder to make this high protein.
- Packed with nutrients! Tons of fibre from the lentils and oats, plus a dose of Vitamin A from the carrots.
Ingredients needed to make this baked oatmeal
Milk: use any type of milk in this recipe – regular milk or a dairy-free milk like almond milk and oat milk should all work
Rolled oats: old fashioned rolled oats are the best choice for this recipe! Use gluten-free oats to make this oatmeal gluten free.
Carrots: grate fresh carrots to add to the oatmeal mixture – they’re a key ingredient to this carrot cake oatmeal; I don’t recommend pre-shredded carrots
Split red lentils: dry red lentils are the protein power house of this recipe; you don’t need to soak them ahead of time but I do recommend rinsing the lentils before adding to the oatmeal mixture
Butter: use melted unsalted butter to add some buttery goodness to these oats; as a substitute you can use melted coconut oil
Nuts: chopped walnuts or pecans are a great addition of crunchy texture to the baked oats
Maple syrup: I like to use organic 100% maple syrup in this carrot cake baked oatmeal recipe but you can use whatever maple syrup you have on hand
Eggs: eggs are a must to help bind the ingredients in this oatmeal together
Seasonings: vanilla extract, ground cinnamon, ground nutmeg, ground ginger
Maple cream cheese glaze: this is optional but you can add a glaze made out of cream cheese, plain Greek yogurt, vanilla extract and maple syrup for a fun touch to the oats
Toppings: Greek yogurt, maple syrup, chopped pecans or walnuts, pumpkin seeds or sunflower seeds, extra ground cinnamon or a nut butter of choice makes great toppings
How to make this carrot cake baked oatmeal
Step 1: Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.
Step 2: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.
Step 3: Then, add the dry ingredients to the wet ingredient – baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.
Step 4: Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.
Step 5: Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Step 6: Optional – Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.
Expert tips
- To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
- Stick to rolled oats for this baked oatmeal; quick oats will not work.
- Do not use pre-shredded carrots in this recipe; they don’t have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.
Common questions
Can I use steel-cut oats or quick oats instead of regular oats?
I don’t recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.
Can I use a flax egg in this recipe?
This recipe hasn’t been tested with a flax egg, only regular eggs but if you try it please do let me know!
How to store baked oatmeal
- Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
- Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.
More high protein breakfasts to love from the blog
High Protein Peach Baked Oatmeal (with fresh peaches)
Healthy Crustless Veggie Breakfast Quiche Recipe
Easy Egg Breakfast Quesadillas with Pinto Beans
High Protein Carrot Cake Baked Oatmeal Breakfast
Ingredients
- 2 cups milk of choice
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup dry split red lentils
- 1 tsp baking powder
- 1 cup freshly grated carrots
- 1/4 cup finely chopped pecans or walnuts
- Greek yogurt, maple syrup, nut butter and/or pecans or walnuts for serving
Optional: maple cream cheese glaze
- 1/4 cup softened plain cream cheese
- 14 cup plain Greek yogurt
- 2 tsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.
- To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.
- Then, add the dry ingredients to the wet ingredient - baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.
- Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.
- Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
- Optional - Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.
Notes
- To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
- Stick to rolled oats for this baked oatmeal; quick oats will not work.
- Do not use pre-shredded carrots in this recipe; they don't have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.
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