baked oatmeal Archives - Cooking in my Genes

High Protein Carrot Cake Baked Oatmeal Breakfast

Jessica Kostka — Sun, 23 Feb 2025 22:28:56 +0000

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

Make this Carrot Cake Baked Oatmeal for a high protein breakfast any day of the week! Easy to meal prep for breakfast or serve for brunch!

Servings

Calories 343kcal

Author Jess

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.

Nutrition

The post High Protein Carrot Cake Baked Oatmeal Breakfast appeared first on Cooking in my Genes.

High Protein Peach Baked Oatmeal (with fresh peaches)

Jessica Kostka — Tue, 04 Jun 2024 19:21:49 +0000

Make this delicious peach baked oatmeal for a high protein breakfast any day of the week!

Ripe, fresh peaches bake up beautifully with the oats for an irresistible healthy breakfast the whole family will love.

Plus, you can meal prep this baked oatmeal ahead of time and warm it up for quick meals during the week.

While I love my apple baked oatmeal for the cooler months, I wanted a higher protein option for the warmer months. So I added Canadian-grown split red lentils to this baked peach oatmeal for a protein boost!

Split red lentils are high in iron, fiber and protein so they’re perfect for this well-balanced breakfast recipe. When the split red lentils are baked with the oats they take on an oat-like texture so everything tastes like delicious oats in every bite. It’s a healthy way to start the day!

Why you’ll love this baked oatmeal

It’s an easy make-ahead breakfast for any time of the week.
A great meal prep recipe OR a good recipe to share with family on the weekend!
Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Easily made gluten-free by using gluten-free oats.
It’s a creative way to enjoy peaches during peach season!
Make this baked oatmeal seasonally by switching up the fruit.

Ingredients needed to make this baked oatmeal recipe

Peaches: ripe, sweet peaches are the best for this recipe; if the peaches are a bit firm they will still work ok!

Milk: use your milk of choice for this recipe – regular milk, almond milk, soy milk or 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.

Maple syrup: pure maple syrup adds a little sweetness and pairs well with the oats and peaches

Vanilla extract: vanilla extract adds an extra little flavour to this oatmeal

Eggs: eggs help to bind this baked oatmeal together

Cinnamon: cinnamon adds a nice spice kick with all the other flavours

Butter: just a little bit of melted butter is needed to add moisture to the oats

Baking powder: helps lift the oatmeal to bake up properly

How to make the peach oatmeal

Step 1: Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8×8 or 9×9 baking dish will work)

Step 2: Prepare the peaches – measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.

Step 3: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients – baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.

Step 4: Pour the entire mixture into the greased baking dish and top with the fresh peach slices. 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!

Expert tips for making this easy breakfast

Swap the regular oats for gluten free rolled oats to make this recipe gluten-free.
Fresh fruit (peaches) are the best for this recipe; frozen peaches hold too much water and will make the oatmeal mushy.
If desired, swap the melted butter for melted coconut oil.
You can use whole milk, regular milk or any non-dairy milk that works for you.
Stick to rolled oats for this baked oatmeal; quick oats will not work.
Swap out the peaches for other seasonal fruits like blueberries, nectarines or mixed berries.
Make this peach baked oatmeal as a meal prep breakfast. Let the oatmeal fully cool and then cut into portions. 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.

Common questions

What is a good substitute for butter in this recipe?
If you’d like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.

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!

Storage

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 delicious breakfast recipes from the blog

Blueberry Oatmeal Pancakes

Zucchini Oatmeal Breakfast Cookies

4 Easy & Creative Breakfast Toast Recipes

High Protein Peach Baked Oatmeal (with fresh peaches)

Make this Peach Baked Oatmeal with fresh peaches for a high protein breakfast any day of the week! Easy to meal prep or serve for brunch!

Course Breakfast

Cuisine Canadian

Keyword baked oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 321kcal

Author Jess

Ingredients

2 cups milk of choice
1/4 cup maple syrup
2 tsp vanilla extract
2 eggs
2 1/2 tsp ground cinnamon
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 chopped peaches
1/2 cup sliced peaches
toppings: chopped peaches, maple syrup, yogurt, cinnamon

Instructions

Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8x8 or 9x9 baking dish will work)
Prepare the peaches - measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.
To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients - baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.
Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown.
Let sit for 5-10 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!

Notes

Top with 1/2 cup plain Greek yogurt to make this 20g protein per serving.
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.
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.
If you'd like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.

Nutrition

Disclaimer: Thank you to Alberta Pulse Growers for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.

The post High Protein Peach Baked Oatmeal (with fresh peaches) appeared first on Cooking in my Genes.

Apple Cinnamon Baked Oatmeal

Jessica Kostka — Sat, 11 Sep 2021 21:51:44 +0000

This Apple Cinnamon Baked Oatmeal is an easy and delicious breakfast for the week ahead!

Apples and cozy oatmeal are perfect for the Fall season so why not try them in this baked dish.

Make this ahead of time and simply warm it up for a quick weekday breakfast! If you love oatmeal for breakfast but are short on time during the week, this Apple Cinnamon Baked Oatmeal is for you.

Using mostly simple pantry ingredients, you’ll have breakfast set and ready to go with just a quick reheat during the week.

OR, enjoy this apple baked oatmeal straight out of the oven on a weekend. With wholesome oats, in-season apples and warming spices you won’t be disappointed!

What you’ll need to make this Apple Cinnamon Baked Oatmeal

Oats: Use rolled oats in this recipe (steel cut or quick oats will not work).

Warming Spices: Cinnamon and nutmeg paired with apples are the perfect spices in this oatmeal.

Milk: You can use almond, oat or regular milk in this recipe.

Eggs: This baked oatmeal uses 2 eggs.

Apples: The star of this dish, I like to use Gala or Honeycrisp apples but you can use whatever you have on hand.

Maple Syrup: Acts as the natural sweetener in this dish.

Baking Powder & Salt: Two baking staples you’ll need for this recipe.

Apple Cinnamon Baked Oatmeal

An easy baked oatmeal with hints of apple and cinnamon in each bite. This apple cinnamon baked oatmeal is perfect for breakfast or brunch!

Course Breakfast

Cuisine American

Keyword baked oatmeal, oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings pieces

Author Jess

Ingredients

2 1/4 cups old fashioned or large flake rolled oats
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
1 1/2 cups almond, oat or milk of your choice
1/4 cup unsalted butter, melted
1/3 cup maple syrup
1 medium apple, peeled & diced (about 1 - 1 1/4 cups) Gala or Honeycrisp apples are a favourite to use
Optional: extra apple sliced for topping

Instructions

Preheat the oven to 350F. Grease an 8x8 or 9x9 pan with butter or non stick cooking spray.
In large bowl, mix together dry ingredients (oats, baking powder, ground cinnamon, ground nutmeg & salt) and set aside.
Whisk together wet ingredients (eggs, milk, melted butter & maple syrup) and pour into bowl with dry ingredients.
Stir all ingredients together until combined. Pour mixture into prepared pan, smooth the top and add sliced apples for extra garnish if you choose.
Bake for 35-45 minutes (depending on the size of the pan used), until the edges are slightly golden brown and oatmeal is set. Remove from the oven and let stand 5 minutes before serving.
Serve with more maple syrup or try a drizzle of almond butter.

This baked oatmeal is my new go-to for the cooler season. I love the warming spices paired with the apples – they basically make your kitchen smell like you’re baking an apple pie!

And the best part is this recipe lends itself well to meal prepping too.

How to store and reheat baked oatmeal

To store baked oatmeal: Cover the pan with foil OR cut into individual portions and store in containers in the fridge for up to 4-5 days.

To reheat baked oatmeal: Reheat individual portions in the oven at 350F for about 10 minutes. Or, heat for about 1 minute in the microwave.

More oatmeal recipes to try from the blog

Peanut Butter Banana Baked Oatmeal Cups

Spiced Oatmeal with Honey Pears

Zucchini Oatmeal Breakfast Cookies

Oatmeal Cookie Smoothie

Apple Cinnamon Oatmeal Muffins

Until the next cooking adventure,
Jessth

The post Apple Cinnamon Baked Oatmeal appeared first on Cooking in my Genes.