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Recipes Breakfast Baked Oatmeal and Baked Oats

Carrot Cake Baked Oatmeal

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Author:

Erin

Published:

March 8, 2022

Updated:

March 8, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

Spring is springing here in the DC area, and this Carrot Cake Baked Oatmeal is the perfect breakfast to fit my spring mood! I know carrot cake can be a bit controversial and a lot of people love to hate on it, but I’m definitely a carrot cake lover. Give me plenty of spices and raisins, but go easy on the nuts, please! I thought about throwing some chopped pecans in this baked oatmeal, but I’m not a big fan of them in baked goods. Feel free to press some into the top of the batter before you bake, or even mix them right in!

  • Ingredients and Substitutions
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  • Recipe

I topped my baked oatmeal off with a touch of maple syrup and whipped cream like you see here in the photo. Though during the week when I ate it as breakfast, I skipped the whipped cream. If you want to make it extra decadent, make a batch of cream cheese frosting to slather on top! I’m drooling a little just thinking about it.

Ingredients and Substitutions

Here’s a little run down of what you’ll need to make this Carrot Cake Baked Oatmeal recipe at home. We’ll start off with items from the pantry:

  • Rolled oats – also called old fashioned oats, these are thick enough to hold up in a baked item while retaining plenty of chew. Quick oats would easily disappear into the batter and steel cut oats are much too tough to use here.
  • Raisins – I love the pop of sweetness that raisins bring to carrot cake. Leave them whole or chop them up. If you’re not a big fan of raisins, you can certainly skip them altogether, but consider adding in some chopped pecans in their place for texture.
  • Unsweetened applesauce – Key for sweetness and moisture without weighing down the baked oatmeal.
  • Plant-based protein powder – I haven’t tried this recipe without the protein powder, but I will say that it’s one of the keys to building volume in this recipe. I can’t make any great recommendations for how to adjust the recipe if you leave it out completely, but you will definitely need less almond milk if you skip it. If you’d like to use a dairy based protein powder instead, I’d recommend a 50/50 whey/casein blend. Each brand will be slightly different in terms of how much liquid they absorb, so if you go for the whey/casein blend instead of plant-based protein, start with 1/2 cup of almond milk and adjust from there. You can see in the photo below how the batter should look once mixed up.
  • Spices – You’ll need cinnamon, all spice, and salt. If you don’t have all spice on hand, mix up a 50/50 blend of nutmeg and ground cloves instead. You can also add some ground ginger in there for zing!
  • Vanilla extract – Anything but plain, vanilla adds such a critical depth of flavor to many baked goods. Like salt in savory dishes, vanilla complements and enhances all the other flavors. Don’t skip it or else you’ll end up with a bland baked oatmeal!
  • Baking powder – helps give the oatmeal a bit of lift rather than baking completely flat and dense. A mix of baking powder plus baking soda (1/2 tsp each) would increase browning on top of the baked oatmeal.

Now, let’s take a look at the refrigerated and fresh items:

  • Grated carrots – critical for the classic carrot cake flavor and texture, the grated carrots add plenty of moisture and a bit of sweetness. You can also swap out some of the grated carrots for crushed pineapple to add more depth of flavor and sweetness.
  • Eggs – I use whole eggs in this recipe not only to bind things together, but also to keep the baked oatmeal nice and tender inside.
  • Unsweetened vanilla almond milk – substitute with any milk of your choice. Just try to go for something with neutral flavor and not too sweet.
  • Butter – butter doesn’t just add flavor, but it also adds fat which is essential for keeping baked goods nice and tender. If you want to cut down on the amount of butter, you could cut the amount in half and add a couple more tablespoons of applesauce. This will make for a more dense baked oatmeal.
  • Maple syrup – is this a pantry item or refrigerated item? I guess it depends if you’ve opened the bottle yet. Anyway…this is the only added sweetener in the baked oatmeal. You could use brown sugar instead, but may need to adjust by adding a bit more milk.

Shop for this Recipe

The casserole dish you see in the photos is from Target a few years ago and it looks like it’s been discontinued since then. It’s about 8.5″x11.5″x2.5″ (dimensions at the top). I linked a dish here that’s close to the same size below, along with some other items I used to make this recipe a success.

8×11″ Baking Dish

Spatulas

Vegan Protein Powder

Rolled Oats

Recipe

4.43 from 7 votes

Carrot Cake Baked Oatmeal

Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Servings: 6 servings
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This healthier baked oatmeal is perfect for spring and features carrots, spices, and raisins, plus an extra boost of protein.
Servings: 6 servings

Ingredients

  • 2 cups rolled oats, (160 grams)
  • 2 scoops PE Science Select Vanilla Plant Based Protein Powder, (56 grams)
  • 1/2 cup raisins, (80 grams)
  • 1 tsp baking powder, (2 grams)
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp salt
  • 1 cup unsweetened vanilla almond milk, (8 fl oz)
  • 1 cup grated carrots, (150 grams)
  • 1/2 cup unsweetened applesauce, (122 grams)
  • 1/4 cup unsalted butter, melted, (2 oz)
  • 1/4 cup pure maple syrup, (2 oz)
  • 2 eggs, (100 grams)
  • 1 tsp vanilla extract

Instructions

  • Pre-heat oven to 350°.  Grease an 8×11" baking dish with coconut oil and set aside.
  • Combine all dry ingredients, then add wet ingredients and mix until just combined. (Note: just be careful not to pour hot butter over raw eggs.) Pour into prepared casserole dish and spread evenly.
  • Bake at 350 degrees for 40-45 minutes or until the middle is set and the top begins to brown (you can test for doneness by pressing your finger into it gently).  If desired, press pecan pieces into the top of the mixture about halfway through the baking time.
  • Allow to cool, then cut into 6 pieces for serving.

Tips & Tricks

  • Scan the barcode below or search for “Peanut Butter and Fitness Carrot Cake Baked Oatmeal” to log this food in My Fitness Pal.
  • I used a casserole dish like this to make mine.
  • Baking time will vary if you use a different type of protein powder. One brand required almost a full 60 minutes in the oven to set. Keep an eye on it and pull it out when it’s set in the middle and begins to brown on top.

Nutrition Information

Calories: 311kcal (16%), Carbohydrates: 43g (14%), Protein: 13g (26%), Fat: 11g (17%), Cholesterol: 82mg (27%), Sodium: 266mg (12%), Potassium: 261mg (7%), Fiber: 5g (21%), Sugar: 20g (22%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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4.43 from 7 votes (6 ratings without comment)

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4 responses

  1. Olivia Zammit
    March 9, 2022

    5 stars
    Hi, I’m very interested in meal preparation and especially healthy eating. Can I receive your mail? Thank you

    Reply
    1. Erin
      March 13, 2022

      Hi Olivia, the subscribe by email button is available on the desktop version of my site. I went ahead and entered your email, so be on the lookout for something from “Feedburner Subscriptions” to confirm your email address. If you don’t see it, check your spam folder. Thanks!

      Reply
  2. Sherrer H
    March 30, 2025

    Can you prepare without the protein powder?

    Reply
    1. Erin
      April 2, 2025

      Hi Sherrer! I haven’t tested this recipe without the protein powder so I can’t say for sure, but you could probably sub it out 1:1 with AP flour and then add 1-2 tbsp more maple syrup to make up for the lost sweetness.

      Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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