Orange Creamsicle Baked Oatmeal

Orange Creamsicle Baked Oatmeal in meal prep containers

Orange Creamsicle Baked Oatmeal

Orange Creamsicle Baked Oatmeal. Inspired by one of my favorite summer snacks, this baked oatmeal combines oranges and cream cheese inside a baked oatmeal. There are even some carrots snuck in for some hidden vegetables.

PREP TIME

15 Minutes

COOK TIME

40 Minutes

Per Serving – Makes 6

382 Calories

49g C | 19g P | 12g F

THE RECIPE

Orange Creamsicle Baked Oatmeal in meal prep container

Orange Creamsicle Baked Oatmeal

4.67 from 6 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: gluten free, under 500 calories
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 382kcal
Orange Creamsicle Baked Oatmeal. Inspired by one of my favorite summer snacks, this baked oatmeal combines oranges and cream cheese inside a baked oatmeal. There are even some carrots snuck in for some hidden vegetables.
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Ingredients

  • 3 cups (240 g) old fashioned oats
  • 2 scoops (60 g) vanilla protein powder
  • 1 tsp (4 g) baking powder
  • 20 oz (300 g) canned mandarin oranges fresh can work as well
  • 1 tbsp (8 g) orange zest
  • 2 medium (150 g) carrots
  • 1 tbsp (14 g) butter
  • 10 tbsp (150 g) liquid egg whites or 2 eggs
  • 1 cups (240 g) 2% milk
  • 1 cup (240 g) orange juice
  • 4 oz (113 g) plain cream cheese
  • 2 tbsp (20 g) sugar
  • 1 tsp (4 g) vanilla

Instructions

For the Baked Oatmeal

  • Preheat your oven to 375°F.
  • Wash and grate your carrots into fine pieces using a box grater or a microplane.
  • Wash one orange and zest it until you have 1 tbsp or 8g of orange zest.
  • Canned Mandarin Oranges work best for this recipe because they are already peeled. Use two 10oz cans and drain away any of the syrup. I had 300g worth once I did this.
  • You can also use regular mandarin oranges but they have a "skin" on the outside of each piece that makes them a bit tough. Peel all of your oranges and remove as much of the stringy bits as possbile. Separate the pieces. Removing the translucent "skin" on the outside of each orange piece will give you a softer bite as this can get chewy when baked. Cutting it off with the peel by using a knife is the fastest way to do it.
  • In a large bowl, mix together the oats, protein powder, and baking powder.
  • Add in the egg whites, milk, orange juice, 1 tbsp of melted butter, carrots, zest, and orange slices.
  • Spray a 13"x9" pan with oil and add the oat mixture. You can also line this with parchment for easier clean up.
  • Mix together the cream cheese, vanilla, and sugar. You can microwave it for a bit to help it soften. Put a few spoonfuls of the cream cheese around your pan and swirl it around as best as you can.
  • Bake for 35-45 minutes.

Plating

  • This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.

Nutrition

Calories: 382kcal | Carbohydrates: 49g | Protein: 19g | Fat: 12g

NUTRITION INFO

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.

Servings
Carbs
293g
Protein
116g
Fat
73g
Calories
2293 cals

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This Post Has 9 Comments

  1. Payne Jaworski

    4 stars
    Was super excited for this one because it’s such a great flavor idea and I love the baked oatmeals in general, but for me I think it ranks below the other flavors i’ve tried simply because of the texture differences in this one. Despite that, this will probably be in my rotation from now on because it’s always good to get some veggies in where I can, and the flavor is solid.

    Going forward i’ll definitely be using canned mandarins instead of doing the work to get slices from whole oranges, I recommend you guys probably so the same. It’ll be much faster to prep and probably help the texture a bit for me personally.

    1. Josh Cortis

      I retested after you left this comment and I agree. I think the canned is superior. If i were to do fresh again I would cut off the peel with a knife so that i can remove that skin as well.

  2. Sryii

    If you want to do the Mandarin oranges on your own you can buy a bit of pectinase which will degrade the skin on the oranges so you don’t have the membrane. Just one of those things if you don’t want canned or can’t find it or the price is crazy.

  3. Adam Hosier

    if anyone wants to cut the calories a whole lot lower, it’s pretty easy. here are some subs:

    canned mandarin oranges = no sugar added canned mandarin oranges
    butter = light butter
    2% milk = unsweetened almond milk
    plain cream cheese = Reduced Fat Cream Cheese 1/3 less fat
    orange juice = orange juice Lower Sugar (Tropicana Trop50)

    1. Adam Hosier

      forgot also:

      sugar = any artificial sweetener, i use monk fruit.

  4. Lazy Skeleton

    i wanted a more calories and made it simpler too:

    – sub 1 can (14oz) sweetened condensed milk in place of milk
    – instead of OJ, get mandarins in juice (not syrup), and don’t drain. it’s about 1/2c liquid.
    – moved to 3c oats, with 1c pulsed in the food processor.
    – didn’t have carrots.
    – didn’t add any sugar or butter.
    – added a third egg.

    simpler, worked great.

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