Carrot Cake Baked Oatmeal with High Protein Icing
This carrot cake baked oatmeal will be your new favorite breakfast meal prep! It tastes just like cake and requires just 10 minutes of prep time! These baked oats are topped with a sweet and healthy high protein icing made with 3 simple ingredients! It tastes amazing right out of the fridge and is SO good you will not believe it is healthy!
Other Recipes You’ll Love:
Peanut Butter and Jelly Baked Oatmeal
Gingerbread Baked Oatmeal with Apples
Why you’ll love this carrot cake baked oatmeal
- It tastes exactly like carrot cake but is made with wholesome ingredients!
- It is packed with plant protein and fiber!
- You can store it in the fridge for up to 5 days!
- You can eat it cold right out of the fridge!
- It is the perfect grab and go breakfast or snack!
- It requires just 10 minutes of prep time!
How to make carrot cake baked oats
This heavenly carrot cake baked oatmeal is so simple to make and requires minimal prep time!
First, grate your carrot using the large holes on a cheese grater and set aside.
Gather the rest of your ingredients and a baking dish. My baking dish was 7×10 inches but an 8×8 would work as well!
Place all of the ingredients inside of the baking dish, including the grated carrots and mix well until combined!
Flatted the oatmeal then bake at 400f for 35-40 minutes until golden!
While your oatmeal bakes make the high protein icing! All you need is silken tofu, water and protein powder. Just pop that into a blender and blend until completely smooth! Add more water as needed to thin, and if you prefer the icing extra sweet add in some extra protein powder!
Spread the protein icing on top of the carrot cake baked oatmeal. You can use a spatula or knife or transfer the icing into a squeezy bottle and squeeze it over the oats, which is what I did!
Can you taste the tofu?
This high protein icing is made with tofu as a base but trust me you do not taste the tofu at all! Tofu has such a mild flavor and it gets completely overpowered by the flavor of the protein powder! If you do taste the tofu still just add in some more protein powder and water as needed to thin until you get an icing-like consistency!
Some tips from Steph
Can’t have soy? Instead of making an icing out of tofu you can make one out of cashews! Just blend equal parts of soaked cashews and plant milk (about half a cup of each) along with 1 tsp vanilla and 3 dates, or maple syrup. You could also mix your protein together with a vegan yogurt!
Make it nut free! To make this healthy carrot cake baked oatmeal nut free just sub the almond butter for a nut free alternative such as sun butter or tahini! You could also omit the nut butter all together! Use coconut or pumpkin seeds instead of chopped walnuts and make sure to use a nut free plant milk such as soy or oat!
Use Extra Firm Tofu. If you don’t have silken tofu you can use extra firm. Just make sure to use extra water to thin until you reach an icing-like consistency!
Make sure to use rolled or instant oats! Steel cut oats will not work here as they will come out hard!
Use a vegan protein powder you love! Since the main flavor of the high protein icing comes from the protein powder make sure you’re using one that you love! I use the protein from Vedge Nutrition!
Make carrot cake oatmeal bars! You can slice up your baked oats to make snack sized bars!
Make carrot cake oatmeal cups! Divide your mixture into muffin tins and bake for 30 minutes then top with the high protein icing! It will be like eating cupcakes for breakfast!
Spice it up!
Make your baked oats with quinoa instead! Yes, you can make baked quinoa just as you would make baked oats! It’s a fun twist on the classic baked oatmeal and is packed with protein! Try out my Quinoa Breakfast Berry Bake Recipe Here!
Add in some desiccated coconut! Coconut is another classic addition to carrot cake and would taste unreal in these baked oats!
Use a different nut butter! Any nut butter will work here! I think pecan butter or cashew butter would work great in this recipe!
Add in some pumpkin seeds! They could be a great nut free alternative to walnuts, or as an addition!
Storing your carrot cake baked oatmeal
This heavenly carrot cake baked oatmeal can be stored in the fridge for up to 5 days! The best way to eat it is cold right out of the fridge because it literally tastes like cake! You can store it in the baking dish or divide it into pre-portioned meals or snacks! You can also place the icing on top of the baked oats before putting it into the fridge.
Other recipes you’ll love
Peanut Butter and Jelly Baked Oatmeal
Gingerbread Baked Oatmeal with Apples
Fluffy Vegan Sheet Pan Pancakes
Healthy Gluten Free Vegan Breakfast Cookies
Want more FREE plant-based recipes?
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
Carrot Cake Baked Oatmeal with High Protein Icing
Ingredients
For the Baked Oatmeal
- 2 cups Rolled Oats
- 2 cups Plant Milk I used almond, but any will work
- ¼ cup Almond Butter
- 2 tbsp Maple Syrup
- 2 tsp Vanilla
- 1 Large Grated Carrot
- 2 tbsp Chia Seeds
- ¼ cup Dried Cranberries
- ¼ cup Chopped Walnuts
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- Pinch of Salt
For the High Protein Icing
- 300g Silken Tofu see notes if using extra firm tofu
- 2½ scoops Vegan Vanilla Protein Powder
- ½ cup Water
Instructions
- Pick a baking dish for your oats. Mine was a 7×10 but you can use an 8×8 dish as well.
- Grate your carrot and add all of the ingredients into your baking dish.
- Mix well to combine then pop your dish into the oven at 400f and cook for 35-40 minutes.
- While your oats are cooking make the protein icing. Add the silken tofu, water and protein powder into a blender and blend until smooth. Add more protein if you prefer a sweeter icing. Use water as needed to thin and protein powder as needed to make it thicker to achieve an icing-like consistency.
- Spread your icing on top of the cooked baked oats using a spoon, spatula or with a squeezy bottle or piping bag.
- Top with extra shredded carrots and walnuts and enjoy! You can store it in the fridge for up to 5 days and it tastes AMAZING cold right out of the fridge!