Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal made from grated carrots, spices, a “frosting”, and oats. This is a great meal for those weeks you prefer something sweet to have in the morning.
15 Minutes
30 Minutes

Per Serving – Makes 6

423 Calories

53g C | 23g P | 14g F

How to Make Carrot Cake Baked Oatmeal

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Carrot Cake Baked Oatmeal

4.67 from 33 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: free, gluten free, under 500 calories
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 423kcal
Carrot Cake Baked Oatmeal made from grated carrots, spices, a "frosting", and oats. This is a great meal for those weeks you prefer something sweet to have in the morning.
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  • 3 cups (240 g) old fashioned oats
  • 2 scoops (60 g) vanilla protein powder
  • 1 tsp (4 g) baking powder
  • 4 large (340 g) carrots grated
  • 2 tbsp (42 g) syrup
  • 1 tbsp (14 g) butter
  • 10 tbsp (150 g) liquid egg whites or 2 whole eggs
  • cups (600 g) 2% milk
  • 1 tsp (3 g) ground ginger
  • 2 tsp (6 g) cinnamon
  • 1 tsp (3 g) nutmeg
  • ¼ cup (48 g) brown sugar

For the Frosting

  • 4 oz (100 g) cream cheese
  • ½ cup (100 g) plain nonfat Greek yogurt
  • 1 tbsp (12 g) splenda


For the Oatmeal Bake

  • Preheat your oven to 350°F.
  • In a large bowl, mix together the oats, protein powder, spices and baking powder.
  • Wash and shred/grate your carrots into small pieces. I use the small shredding side of my cheese grater for this. Sprinkle the brown sugar over the carrots and mix.
  • In the bowl with the carrots, add the butter, egg whites, syrup, milk. Pour in the dry ingredients and mix to combine.
  • Spray a 13"x9" pan with oil and add the oat mixture. Spread evenly.
  • Bake for 30-35 minutes.

For the Frosting

  • Melt the cream cheese and mix in the yogurt and splenda.
  • Place into a ziplock bag (or piping bag) and set aside.


  • This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces. Once the oatmeal bake has cooled a bit, top with the frosting. I frost my oatmeal the day I cook it, it is probably better to keep your frosting in the fridge and frost the day of eating but it doesn't make a huge difference.


  • I think adding some raisins and walnuts would be a nice addition, however I left them out of the recipe because it seems like I am in the minority for adding raisins specifically. Add them if you want.



Calories: 423kcal | Carbohydrates: 53g | Protein: 23g | Fat: 14g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

2540.9 cals

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This Post Has 27 Comments

  1. Edward Proud

    5 stars
    Hey Josh, I was wondering the numbers were accurate for if I wanted to make 12 servings.

    1. Josh Cortis

      if you update the number of servings from 6 to 12 it should just double all of the listed ingredients

  2. Dylan Peters

    Great recipe! Just note that it had ‘gluten free’ as a keyword but they are absolutely not… might want change that.

    1. Josh Cortis

      Oats do not contain gluten however many of the places that process oats also process wheat in the same machines so cross contamination is possible. If you need to have a gluten free option I would make sure you buy certified gluten free oats. Some people with gluten allergies do still have sensitivities to oats but that seems to be on an individual basis

      1. Dylan

        Ahh yes i see, sorry for my comment. Its just that in the Netherlands (most of europe actually) 9/10 aren’t gluten free. I believe it’s more common for them to be gluten free in canada/us. Thanks for the receipe anyways, its pretty damn good!

  3. Matt

    Hey Josh – is there any way to make this without protein powder? More egg whites & some almond flour, maybe? Thanks!

  4. Diego Montes

    5 stars
    Any way to sub the oats for oat flour to make it more “cakey” ? Not sure if I’d need to use more or less flour, if at all possible. Thanks again for everything brother

  5. mitchell vaughan

    They’re coming out a bit wet on the bottom, I’m speculating that it’s because I used a ceramic backing tray. Tasty stuff, and macro friendly!

    1. Josh Cortis

      I tried a new recipe out today in an enameled glass dish and had less stickage than ever before so maybe it is your container as you suspect

  6. Tony

    Can you sub more egg whites for the milk to maximize gains?

  7. Jv

    Do you think it would be okay to use almond milk?

  8. Geoff

    5 stars
    Love this as a sweet breakfast. I am definitely with you on Team Raisins & Walnuts

  9. John King

    4 stars
    Does this use salted or unsalted butter?, if so, does this apply for the other recopies since it does not specify

    1. José Rodrigues

      If I dont have any protein powder, what can I use instead and how much?

  10. Barbara Stine

    5 stars
    I just made this, omg the versatility of this recipe. Thank you!

  11. Chandler

    Hey Josh,

    Is your carrot measure before or after squeezing out the excess juice?


    1. Jay

      I would also like to know this making it now I lost about 200g of water after squeezing

  12. Al

    5 stars
    I made this today, I added sliced almonds and chia seeds to get some more fiber, but it is super delicous.

  13. Brigitte

    Question? What is syrup? Maple syrup?

    1. Que Crawford


  14. Dave Koot

    Made this yesterday and ate my first piece today. Excellent recipe and very tastefull. Had to leave it in the oven for 20 more minutes, the inside was still very milky at first. After all very nice!

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