Description
This High Protein Carrot Cake Baked Oatmeal is a cozy, wholesome breakfast that tastes like dessert but fuels you like a champ. Packed with oats, lentils, warm spices, and a hint of maple, it’s like carrot cake you can eat every morning—especially with the optional maple cream cheese glaze! #HighProteinBreakfast #BakedOatmeal #CarrotCakeOats
Ingredients
Scale
- 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 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
Optional Maple Cream Cheese Glaze:
- 1/4 cup softened plain cream cheese
- 1/4 cup plain Greek yogurt
- 2 tsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together milk, maple syrup, vanilla, eggs, melted butter, cinnamon, nutmeg, ginger, and salt.
- Stir in oats, lentils, baking powder, grated carrots, and chopped nuts until well combined.
- Pour mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes or until the top is golden and the oatmeal is set.
- For the optional glaze, mix cream cheese, Greek yogurt, maple syrup, and vanilla until smooth.
- Drizzle glaze over warm oatmeal before serving, if desired.
- Serve with extra Greek yogurt, maple syrup, nut butter, or additional nuts.
Notes
- Rinse lentils well before using for better texture and digestion.
- This dish can be made ahead and stored in the fridge for up to 5 days.
- Great as a meal prep breakfast or a post-workout snack.
- Use dairy-free milk and yogurt to make it dairy-free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 65mg