High Protein Carrot Cake Baked Oatmeal Breakfast
Servings: 6
Calories: 343kcal
Make this Carrot Cake Baked Oatmeal for a high protein breakfast any day of the week! Easy to meal prep for breakfast or serve for brunch!
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Ingredients
- 2 cups milk of choice
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup dry split red lentils
- 1 tsp baking powder
- 1 cup freshly grated carrots
- 1/4 cup finely chopped pecans or walnuts
- Greek yogurt, maple syrup, nut butter and/or pecans or walnuts for serving
Optional: maple cream cheese glaze
- 1/4 cup softened plain cream cheese
- 14 cup plain Greek yogurt
- 2 tsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.
- To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.
- Then, add the dry ingredients to the wet ingredient - baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.
- Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.
- Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
- Optional - Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.
Notes
- To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
- Stick to rolled oats for this baked oatmeal; quick oats will not work.
- Do not use pre-shredded carrots in this recipe; they don't have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.
Nutrition
Serving: 1serving without glaze | Calories: 343kcal | Carbohydrates: 46g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 245mg | Potassium: 508mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3851IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 3mg
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