carrot cake protein baked oats
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.
Servings: 4
Calories: 473kcal
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
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
Storage: You can keep this in the fridge (without the frosting) for up to 5 days in an air-tight container. Or, you can freeze it for up 3 months without the frosting. The frosting will last for up to 5 days as well.
Monk fruit maple syrup: I am able to find this at my local grocery store (made by the brand Lankato). But regular maple syrup or sugar free pancake syrup works fine too.
Nutrition
Serving: 1square | Calories: 473kcal | Carbohydrates: 43g | Protein: 31g | Fat: 21g | Sodium: 1197mg | Fiber: 9g | Sugar: 9g