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A warm ramekin of carrot cake baked oats topped with walnuts and raisins
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Protein Carrot Cake Baked Oats

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 1 servings
Calories: 485kcal

Ingredients

  • 1/2 cup rolled oats
  • 30 g vanilla whey or plant-based protein powder
  • 1/2 cup finely grated carrots
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chopped walnuts
  • 1 tablespoon raisin s

Instructions

  • Preheat the oven to 350°F (175°C) and lightly grease a 10-ounce oven-safe ramekin or small baking dish.
  • Place the rolled oats into a blender and pulse until they reach a fine flour-like consistency.
  • Add the protein powder, baking powder, cinnamon, ginger, and nutmeg to the blender and pulse briefly to combine dry ingredients.
  • Add the almond milk, maple syrup, and vanilla extract to the blender; process until the mixture is smooth and homogenous.
  • Transfer the batter to a mixing bowl and fold in the grated carrots, walnuts, and raisins using a spatula.
  • Pour the mixture into the prepared ramekin.
  • Bake for 22 to 25 minutes, or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
  • Allow the baked oats to cool for 5 minutes before serving to let the structure set.