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.Print Recipe Pin Recipe
- 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
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.
- This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.
Calories: 382kcal | Carbohydrates: 49g | Protein: 19g | Fat: 12g
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.
This Post Has 21 Comments
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.
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.
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.
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)
sugar = any artificial sweetener, i use monk fruit.
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.
This was good, but the spots without oranges really left me wanting. Next time I may try the sugar added mandarins and also half them in hopes of a better spread.
(Perhaps I also shouldn’t pair it with the go to morning orange dreamsicle reign lol)
Hey! I think the eggs measurement is messed up! The amount of eggs doesn’t change when you up the serving size! 😀
Yes because the recipe is written with egg whites and the actual egg portion is just a note added onto the recipe. The code only takes the real ingredient from the written recipe to scale up or down
You marked this one as gluten free but oats contain gluten.
PS love the website/video’s!
Oats are not a source of gluten. Some people may still have issues on an individual basis and some brands of oats can be produced in the same spaces as wheat but oats on their own do not contain gluten.
This doesn’t mention the brand of protein powder.I use Isopure with no carbs and 25 grams of protein per scoop. I would imagine that may change up the macros. What protein powder do you use Josh?
I use optimum nutrition. I’m betting the isopure is a bit lower in carbs
All your baked oatmeal recipes just call for protein powder. Is there a difference between using casein and whey? I know you specify the type in your pancake mix recipe.
in these it doesnt really matter which is why i don’t specify. I use whey but casein should work and some people use vegan
Can i replace the protein powder, if yes what can i replace it with?
I didn’t have any OJ but I had a ton of limes, so I freestyled a little bit and essentially ended up with a key lime baked oatmeal. Used a mixture of whole milk and a can of evaporated milk, and the flavor is actually really solid! Thanks for the recipe.