Carrot Cake Baked Oats

These carrot cake baked oats are packed with shredded carrots, warm spices, pineapple, and oats for a cozy breakfast that tastes just like carrot cake. Perfect for meal prep and topped with a sweet, Greek yogurt-cream cheese frosting.

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Course: Breakfast

Keyword: Baked Oats, Healthy Breakfast, High Protein

Prep Time: 15

Cook Time: 40

Cooling Time: 15

Servings: squares

Calories: 366kcal

Author: katerinafaith

Equipment

large mixing bowl
8 x 8 baking pan
parchment paper if not using butter/oil
whisk or hand mixer
rubber spatula
small mixing bowl

Ingredients

Wet Ingredients

2 large eggs
2 cups ultra-filtered milk or any milk works
¾ cup plain Greek yogurt
½ cup packed brown sugar
2 tablespoons maple syrup
3 tablespoons melted salted butter or coconut oil
1 teaspoon vanilla extract

Dry Ingredients

2 cups rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Carrot Cake Mix-Ins

1¼ cups finely grated carrot excess liquid squeezed out
½ cup crushed pineapple very well drained
¼ cup raisins optional
¼ cup shredded coconut optional
½ cup chopped walnuts optional

Cinnamon Sugar Topping

1 tablespoon brown sugar
¼ teaspoon ground cinnamon

Cream Cheese Protein Frosting

4 oz cream cheese softened
½ cup plain Greek yogurt
2 tablespoons maple syrup
1 teaspoon vanilla extract
pinch of salt

Instructions

Preheat your oven to 375°F and line an 8×8 baking dish with parchment paper or lightly grease it with butter or coconut oil spray.
In a large bowl, whisk together the eggs, milk, greek yogurt, brown sugar, maple syrup, melted butter, and vanilla extract. Whisk until smooth and fully combined.
To the wet ingredients add the oats, baking powder, cinnamon, ginger, nutmeg, and salt, and stir until evenly combined.
Before adding the carrots, squeeze out any excess moisture using a paper towel or clean kitchen towel, then fold in the grated carrots, crushed pineapple, raisins, coconut, and walnuts.
Pour the batter into your prepared pan and spread evenly.
Combine brown sugar and cinnamon in a small bowl, and then sprinkle the cinnamon sugar topping over the top.
Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
Let cool for about 15–20 minutes, then slice into 9 squares.
To a bowl add the softened cream cheese, Greek yogurt, maple syrup, vanilla and salt. Whisk (or use a hand mixer) until smooth and creamy. Taste and adjust sweetness if needed.
Spread the mixture over the cooled baked oats or add to individual slices, and enjoy.

Notes

I recommend waiting to frost the baked oats until right before serving. If meal prepping, store the frosting separately, reheat individual slices, then top with frosting before enjoying.

Nutrition