Name: Carrot Cake Baked Oats
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 160 g oats (1 ⅓ cup); 75 g protein powder (¾ cup); 15 g ground flaxseed (1 ½ tbsp); ½ cup brown sugar Swerve or other zero-cal sweetener of choice; 25 g chopped pecans (¼ cup); 80 g shredded carrots (¾ cup); 40 g raisins (¼ cup); 112 g cottage cheese (½ cup); 100 g egg whites (½ cup); 60 g sugar-free maple syrup (¼ cup); 300 ml almond milk (1 ¼ cup); 40 g almond butter (3 tbsp); 500 g frozen cauliflower rice (3 ½ cups); 2 tsp cinnamon; 1/4 tsp cloves and nutmeg; 1/2 tsp ginger; 2 tsp baking powder; 2 tsp vanilla; 1/2 tsp salt; 225 g cottage cheese (1 cup); 25 g light cream cheese (2 tbsp); 35 g vanilla protein powder (⅓ cup); Optional 2 tbsp sf sweetener

5.0 from 2 votes

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Start your day on a flavorful note with our Carrot Cake Baked Oats! This delightful recipe pairs the flavors of classic carrot cake with the wholesome goodness of oats, making it a perfect choice for a nourishing breakfast. Infused with hidden veggies and a touch of sweetness, these baked oats offer a delightful way to enjoy a satisfying meal that supports your well-being.

Why You’ll Love It

Packed with Hidden Veggies: My recipe sneaks in nutritious cauliflower rice and shredded carrots, making it easier to boost your veggie intake without compromising on taste.
Convenient: Ideal for meal prep, these baked oats can be made in advance and enjoyed throughout the week.
Flavorful and Satisfying: Enjoy the comforting taste of carrot cake with warming spices like cinnamon and nutmeg, all topped with a creamy protein icing that adds a touch of indulgence to your breakfast.

Here are the Main Ingredients you will Need to Make this Recipe:

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).

In a large bowl, mix together oats, protein powder, ground flaxseed, brown sugar Swerve, cinnamon, cloves, nutmeg, ginger, baking powder, and salt.

In a blender, combine cottage cheese and almond milk and blend until smooth.

Add to a bowl with egg whites, sugar-free maple syrup, vanilla extract, and almond butter. Mix until combined.

Pour the wet mixture into the bowl with dry ingredients and mix until combined.

Fold in the steamed cauliflower rice, shredded carrots, raisins, and chopped pecans.

Pour the mixture into a sprayed 9×11-inch pan and bake uncovered for 40-50 minutes.

While the bars are baking, blend together cottage cheese, light cream cheese, optional sweetener and vanilla protein powder until smooth.

Allow the bake to cool completely.

Once cooled, spread the icing on top of the bake and let it set before serving.

Recipe Notes and Modifications

You can sub pecans for walnuts if you prefer.
You can substitute the brown sugar Swerve with other zero-calorie sweeteners such as monk fruit or erythritol if preferred.
I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
This recipe is perfect for meal prep and can be kept in the fridge once made for up to 1 week.

Other Oat Bakes you may Enjoy!

Banana Bread Baked Oats

Apple Pie Baked Oats

Pb and Chocolate Baked Oats

My Carrot Cake Baked Oats are a delightful way to enjoy the flavors of a classic treat while incorporating nutritious ingredients into your diet. With hidden veggies and a satisfying texture, this recipe makes breakfast both delicious and beneficial.

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!