By Made in the same dish it's baked in, these carrot cake protein baked oats pack in 30 grams of protein without powders. With the help of quinoa, greek yogurt, and egg whites, this is a stellar high-protein breakfast that tastes like a hug on a plate while also lifting you up to hike the highest of mountains.
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We love baked oats around here as a high-fiber high-protein recipe that also happens to be gluten free. They are so stupid, simple to make, always packed with protein, and always a hit with the toddler. These carrot cake ones have that extra oomph thanks to quinoa, which adds more protein and fiber!
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cook the quinoa first
It's important to cook this first to ensure the baked oats cook evenly. We tested this with just mixing in dry quinoa, but unfortunately, it just doesn't cook evenly with the oats.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Rolled Oats: I've used both old-fashioned rolled oats and quick-cooking rolled oats. I preferred the not-quick cooking style for this bake, but either works just fine.
- Chia seeds & hemp seeds: Both of these ingredients add more fiber and protein while also helping to thicken the oats.
- Quinoa: We used a tri colored blend, but if your toddlers are picky about colors, opt for a tan or yellow option.
- Cinnamon, ginger, cardamom, and salt: These all add flavor! Salt helps elevate the flavors without the need for more sugar. You can get away with just cinnamon in a pinch.
- Egg whites: For this recipe, I like to use ready-to-use egg whites rather than cracking a bunch of eggs. If you do and have egg yolks to use, you can save them to make almond croissant protein blondies.
- The Batter: Grab plain Greek yogurt (non-fat), skim milk (or milk of choice), and vanilla extract or vanilla bean paste. Feel free to use any unsweetened Greek yogurt, Icelandic yogurt, or other thick, strained yogurt. And be sure to try our other Greek yogurt breakfast recipes with any leftovers!
- Orange: Just a bit of orange zest brightens all the other flavors!
- Carrots: Shred 2 large carrots for this recipe. It should be about a ½ cup.
- Monk fruit maple syrup sweetener: Or just use regular maple syrup or your favorite sweetener.
- Frosting: Top this with a quick mixture of whipped cream cheese, Greek yogurt, maple syrup, salt, and vanilla.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
wait to top it
If you plan to meal prep this breakfast, just keep the frosting in an airtight container until you're ready to reheat and enjoy.
step by step: tips to nail these carrot cake baked oats every time
- Cook your quinoa first, so it's nice and fluffy before incorporating.
- Bake until just set to ensure the center is tender still and not tough and over-baked.
- Make it dairy-free as needed by swapping the Greek yogurt and cream cheese with the plant-based versions.
- Use whipped cream cheese to avoid lumps or just make sure your cream cheese block is totally softened before making the frosting.
quick recipe video
can I use whole eggs?
You can, but it will definitely add an "eggy" taste. Egg whites are great because they add protein but don't impart any taste.
troubleshooting & testing notes
- Lumpy frosting is sad: Trust me, I know from experience. Avoid this by using whipped cream cheese so you don't have to worry about it softening.
- Steel cut vs rolled: Steel cut will not work for this recipe. It didn't cook in time. But rolled or quick oats both work just fine.
- Oats are too wet: The batter will be a bit wet, but if it seems like it's still too wet, add ¼ - ⅓ cup more oats.
more baked oats you'll love
Recipe
carrot cake protein baked oats
Ingredients
- 1 cups rolled oats (or quick oats)
- ¾ cup uncooked quinoa
- ½ cup carrots shredded (about 1-2 large)
- 1.5 c plain non-fat greek yogurt (or any fat content)
- 1 c egg whites
- ¼ c chia seeds
- ¼ c hemp seeds (can omit)
- 2 tablespoon monk fruit maple syrup (or liquid sweetener of choice)
- 1 cup soy milk (or any milk you like)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- Zest from half an orange
- ½ teaspoon salt
Frosting
- 4 oz whipped cream cheese (or a block that's been softened)
- ¼ c plain non fat greek yogurt (or any fat level)
- 2 tablespoon monk fruit maple syrup (or liquid sweetener of choice)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ c diced pecans (for sprinkling on top)
Before you start!
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Instructions
- Preheat the oven to 350 degrees.
- Bring 1.5 cups of water to a boil. Add ¾ cup uncooked quinoa to the boiling water then cover and reduce to a simmer. Cook for 10-12 more minutes but keep an eye on it. It's done when the water is absorbed and the quinoa is fluffy. Immediately take off the heat and fluff with a fork. Pour this into a 9x13 casserole dish (or similar size, it doesn't need to be exactly that size). 1 cups rolled oats
- To the same dish with the quinoa, add the 1 cups rolled oats (uncooked), ½ cup carrots shredded, 1.5 c plain non-fat greek yogurt, 1 c egg whites, ¼ c chia seeds, ¼ c hemp seeds, 2 tablespoon monk fruit maple syrup, 1 cup soy milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cardamom, Zest from half an orange, and ½ teaspoon salt. Mix well.These baked oats are not that sweet (I like to top with maple syrup). So if you like things sweet, I recommend adding more maple syrup or vanilla greek yogurt. You can also mix in some white chocolate chips.
- Bake for 30-35 minutes or until the center is just set.
- Meanwhile, mix together the 4 oz whipped cream cheese, ¼ c plain non fat greek yogurt, 2 tablespoon monk fruit maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Once the baked oats are out of the oven, top each piece with a bit of frosting and some pecans and enjoy! If you plan to meal prep the oats, keep the frosting separate in an air tight container until ready to eat.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Hello, Is this 9x13 really considered 4 servings or is that a type-o? Your other amazing oatmeals in this size are mostly 6 servings. Thank you!
Yes, this one is - I double checked the nutrition facts because you are correct that my other recipes are usually 6 servings. That being said, you can totally reduce the serving size to 6 which would reduce the nutrition profile by 30%. Each serving would still have over 25g of protein though!
Good! Love the added protein and fiber!
This is the first of your baked oats that I’ve tried and I love it! Really good flavour and I love how filling it is.
That's so great to hear!