carrot cake protein baked oats
Serves 4
15 mins prep
30 mins cook
45 mins total
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.
Frosting
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Preheat the oven to 350 degrees.
Bring 1.5 cups of water to a boil. Add 3/4 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), 1/2 cup carrots shredded, 1.5 c plain non-fat greek yogurt, 1 c egg whites, ¼ c chia seeds, ¼ c hemp seeds, 2 tbsp monk fruit maple syrup, 1 cup soy milk, 1 tsp vanilla extract, 1 tsp cinnamon, 3/4 tsp ground ginger, ¼ tsp ground cardamom, Zest from half an orange, and ½ tsp 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 tbsp monk fruit maple syrup, 1 tsp vanilla extract, and ¼ tsp 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.