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.
Servings: 6
Calories: 423kcal
Ingredients
- 3 cups old fashioned oats
- 2 scoops vanilla protein powder
- 1 tsp baking powder
- 4 large carrots grated
- 2 tbsp syrup
- 1 tbsp butter
- 10 tbsp liquid egg whites or 2 whole eggs
- 2½ cups 2% milk
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup brown sugar
For the Frosting
- 4 oz cream cheese
- ½ cup plain nonfat Greek yogurt
- 1 tbsp splenda
Instructions
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.
Plating
- 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.
Notes
- 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.
Video
Nutrition
Calories: 423kcal | Carbohydrates: 53g | Protein: 23g | Fat: 14g