Baked oats are all the rage right now. I’m not sure where this trend started, but I’m definitely not mad about it!
With sunny days and the hint of Spring and Easter in the air, I decided to put a fun twist on classic peanut butter or berry-loaded oats. So, today I give you, Carrot Cake Baked Oats.
Made with shredded carrots, raisins, cinnamon, nutmeg, and protein powder, this recipe is tastes just like everyone’s favorite cake! Plus, it’s full of healthy fats, fiber, and protein to keep you full. Personally, I use Nuzest USA proteins. Feel free to use code: thekellykathleen if you want to save some money, but any protein powder you have on hand should work!
To make this recipe, start by preheating your oven to 400 degrees Fahrenheit. Then, blend all the ingredients except for the raisins and carrots in a high-speed blender. Once combined, add in the carrots and raisins. Pulse the blender once or twice to mix ’em up.
Finally, pour the oats into a small baking dish, bake for 20-23 minutes, pour yourself a cup of coffee while you wait, gather your favorite toppings, and enjoy! If you want, you could make several at once, and just pop them in the microwave to reheat later in the week for quick, delicious breakfasts. Yay, for multitasking!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Carrot Cake Baked Oats
Made with shredded carrots and sweet raisins, these easy baked oats are everything you love about Carrot Cake in a healthy, high-protein breakfast!
- 1/2 cup rolled oats
- 1 serving vanilla protein
- 1/4 banana
- 3/4 cup nut milk
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1 tsp ground flax
- pinch salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp shredded carrots
- 1 tbsp raisins
- dairy-free yogurt
- Georgia Grinders cashew butter
Preheat oven to 400°F.
Blend all the ingredients in a high-speed blender except for shredded carrots and raisins.
Once fully combined, add in the carrots and raisins and pulse once or twice.
Pour into a small baking dish or ramekin and bake for 20-23 minutes.
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