Carrot Cake Baked Oats
on Mar 09, 2025, Updated Feb 14, 2026
This post may contain affiliate links. Please see our disclosure policy for more details.
Start your mornings with a nutritious and delicious twist on classic carrot cake with this meal prep-friendly Carrot Cake baked Oats recipe. Made with mashed bananas for natural sweetness, shredded carrots for a boost of fiber, and protein powder for extra staying power, this hearty breakfast is both satisfying and wholesome. Fairlife milk adds creaminess, while warm spices like cinnamon and nutmeg bring cozy flavors to every bite. Chopped walnuts provide a delightful crunch, and the real highlight is the rich, creamy frosting made from Greek yogurt, cream cheese, and protein powder, topped with even more walnuts for the perfect finishing touch. This easy make-ahead breakfast is a delicious way to fuel your day!
NUTRITIONAL INFORMATION / MACROS
Carrot Cake Baked Oats
Makes: 5 servings
Serving size: 1 bowl
Calories: 320
Macros: 26.3p / 35.7c / 9.3f (5.8 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Carrot Cake Baked Oats to add it to your food diary.
Carrot Cake Baked Oats No Frosting
Makes: 5 servings
Serving size: 1 bowl
Calories: 247
Macros: 19.4p / 32.9c / 5.4f (5.2 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Carrot Cake Baked Oats No Frosting to add it to your food diary.
INGREDIENTS
- Bananas
- Carrots
- Old fashioned oats
- CSE protein powder (vanilla or snickerdoodle)
- Baking powder
- Salt
- Cinnamon
- nutmeg
- Allspice
- Fat free Fairlife milk
- Walnuts
For the Frosting:
- 1/3 less fat cream cheese
- Plain non fat Greek yogurt
- Protein powder (vanilla or snickerdoodle)
- Cinnamon
- Nutmeg
- All spice
For the Topping:
- Walnuts
Recommended Protein Powder
My Favorite Protein Powder
Clean Simple Eats is my favorite protein powder and the only brand I use to make my creamis. Save 10% on all flavors of protein from CSE with discount code STAYFITMOM.
This post contains affiliate links. If you purchase something from these links, we could earn a small commission. This would be at no additional cost to you.
SUPPLIES USED
- (5) 2 Cup Glass Bowls – These are the perfect size for breakfast meal prep recipes
- Half Sheet Pan – I like to put my glass bowls on a sheet pan for the ease of getting them in and out of the oven.
REHEATING INSTRUCTIONS
These baked oats can be eaten cold or can easily be reheated right in the microwave for 1-2 minutes. If you prefer, reheat the oven and warm them back up for about 5 minutes.
FREEZING INSTRUCTIONS
Easily freeze these Carrot Cake Baked Oats. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost some before putting them in the microwave so they don’t crack.
OTHER FLAVORS TO TRY
You can get so creative with these baked oats! Use all different kinds of protein powder flavors and/or fruit combos to switch them up! Here are a few ideas:
- Lemon Berry – Do blueberries and lemon extract or fresh lemon juice and zest!
- Strawberries and Cream- Use strawberries
- Banana Raisin -Just swap the frozen berries for raisins!
- Peanut Butter- Use CSE Chocolate Peanut Butter protein powder or Chocolate Brownie and top with PB after baking.
- Peanut Butter Chocolate Chip- Same as above but add chocolate chips!
- Pumpkin – Sub in pumpkin for the Greek yogurt
- Banana Nut- Just add nuts!
- Apple Cinnamon- Add sautéd apple slices and cinnamon
Carrot Cake Baked Oats FAQs
1. Can I make this recipe without protein powder?
Yes! You can omit the protein powder or replace it with extra oats or almond flour for texture. If skipping, you may need to slightly adjust the sweetness.
2. What can I use instead of Fairlife milk?
You can substitute any milk of choice, such as almond, oat, or regular dairy milk.
3. Can I make this without bananas?
Yes! Replace bananas with unsweetened applesauce or Greek yogurt for a similar texture.
4. How do I make it sweeter?
If you prefer a sweeter taste, add honey, maple syrup, or a sugar substitute to the batter.
5. Can I make this recipe vegan?
To make it vegan, use a plant-based protein powder, dairy-free milk, and swap the Greek yogurt and cream cheese for vegan alternatives.
6. What can I use instead of walnuts?
Feel free to substitute pecans, almonds, or omit the nuts entirely for a nut-free version.
7. Can I bake this in muffin tins instead?
Yes! Divide the batter into muffin tins and bake at 350°F (175°C) for about 20–25 minutes or until a toothpick comes out clean.
8. What toppings go well with carrot cake baked oats?
In addition to the Greek yogurt cream cheese frosting, you can top it with extra cinnamon, shredded coconut, raisins, or a drizzle of maple syrup for added flavor!
You Might Also Like
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Carrot Cake Baked Oats
Equipment
Ingredients
- 250 g ripe bananas, (2 medium)
- 1 1/4 cups shredded carrots, 120g
- 1 1/4 cups old fashioned oats
- 10 tablespoons CSE protein powder, 100g(vanilla or snickerdoodle)
- 1 1/2 teaspoons baking powder
- pinch of salt
- cinnamon
- nutmeg
- allspice
- 1 1/4 cups fat free Fairlife milk
- 5 tablespoons chopped walnuts
For the Frosting:
- 5 tablespoons 1/3 less fat cream cheese
- 4 tablespoons plain non fat Greek yogurt
- 4 tablespoon protein powder, 40g
- pinch of cinnamon
- pinch of nutmeg
- pinch of all spice
For the Topping:
- 1 tablespoon walnuts, finely diced
Instructions
- Preheat the oven to 350 degrees and arrange 5, 2 cup oven safe containers on a cookie sheet.
- Add 50g of banana (about 1/3 medium banana) to each bowl and mash with a fork.
- To each bowl add 1/4 cup carrots (30g) 1/4 cup old fashioned oats, 2 tablespoons protein powder, 1/4 teaspoons baking powder, a pinch of each cinnamon, nutmeg, allspice and salt, and 1/4 cup fat free Fairlife milk. Stir well.
- Top each bow with 1 tablespoon chopped walnuts and gently fold in.
- Bake in the oven for 30 minutes (or until set) and then let cool.
- In a small bowl combine all the frosting ingredients well. Evenly distribute the frosting on top of each of the 5 bowls and sprinkle on finely chopped walnuts.
- Cover with lids and place in the refrigerator. Enjoy cold or reheat in the microwave for 2-3 minutes.
Notes
- Microwave your carrots 3-4 minutes to soften up before adding to your bowls if you want them to be soft. If you don’t want the texture of the carrots at all, blend them with the bananas.
- This one can be made with or without the frosting and walnut topping. Both options are in the apps for you
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Carrot Cake Baked Oats.”
- You can also search MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Carrot Cake Baked Oats No Frosting.”
My new breakfast obsession! Microwaving carrots prior to baking for 2-3 minutes is KEY. Also, I discovered that the store bought, pre-shredded carrots don’t cook down as well as shredding your own. Taking the extra time to shred my own with a box grader is the only way I will do it from now on. Thank you for another great recipe!
Made these without the icing but was a huge fan! Feels like eating a tasty treat!
I loved this recipe and agree with Jeanette’s review and could eat them every day! Although carrot cake is my absolute favorite, the 5 year old in me still has an aversion to certain textures, especially grated carrots so when grating, I used the tiny hole side of the grater and it was perfect. I followed the Monthly Macro Meals recipe so I did not cook the carrots (to be honest, I don’t think I would!) I followed the 20 min cooking instructions but shut the oven off and left them in there for a few minutes, mainly because I forgot about them. Lol. I did not find them dry at all. And the frosting…get in my belly!
Oh yay! I’m so glad you loved them Kim. Thank you so much for sharing and leaving a review.
I loved these and would like to eat them every morning for the rest of my life. My husband doesn’t like “sweet for breakfast” and I am not mad about it, more of these for me! THANK YOU!
This might be my favorite review ever! Haha. I’m glad you love them!
I really enjoyed this recipe. I liked the texture and the flavour was delicious. It wasn’t dry and it did take an extra 6 minutes to get the centers set. I will be making this again. I used vanilla protein powder in the oats and snickerdoodle in the frosting. I did find that the frosting was super thick and not creamy as shown but it still tastes good.
Was not a fan of this one came out to dry any suggestions? I really liked the ingredients in it
This was not my favorite came out to dry 😢
I loved this recipe! I wish the note to cook the carrots a little first had been in the actual recipe text and not further down in the notes, because I missed it the first time and it makes a huge difference.
Overall loved it though!
Bananas are not listed under ingredients. FYI
Followed the recipe as detailed but I wouldn’t make it again. It was soup at the allotted 20 minutes of baking, so I continued to bake it until it firmed up a bit — probably 15-20 more minutes. The carrots (mine were shredded very fine) were still tough and chewy even after the extra 15-20 minutes of baking. I think it would be better with blueberries… but as for baking time, more work needs to be done on this recipe.
Hi Michelle, I appreciate the feedback. You’re right about the cook time. I meant to update the cook time to say, “30 minutes or until set” and forgot.Mine were perfect at 30 minutes. I just updated that. As for the carrots I think microwaving them for a few minutes, or blending them with the bananas would give these baked oats the texture you prefer. I understand not everyone likses the bite of carrot.