Carrot Cake Baked Oatmeal

Baked oatmeal is as close as you can get to eating cake for breakfast. I love making the single-serve baked oats, but these large batch baked oatmeal trays are the best for meal prep.. Carrot cake is one of my top cake flavours, so naturally I needed to make a wholesome breakfast version that was a little higher in fibre and lower in sugar.

Ingredients:

-- Oats -- Collagen Powder -- Baking Powder -- Spices -- Milk Sauce -- Vanilla Extract -- Eggs -- Honey -- Carrot -- Mix-ins -- Greek Yogurt -- Cream Cheese

Can I mix everything in a separate bowl instead?

Yes of course! I like saving dishes to minimize my cleaning but if you can easily mix all the ingredients in a bowl and pour into a greased pan once your baked oatmeal batter is ready to bake.

Storage

Carrot cake baked oatmeal can be stored in the fridge for up to 5 days in an airtight container. For best results, I recommend storing the yogurt topping separate from the baked oat base and topping when you are ready to eat. This helps ensure your baked oats do not get soggy.

Top Tip

Whenever I’m using shredded carrots in a baking recipe, I always recommend shredding the carrots yourself vs. purchasing pre-shredded carrots. Using pre-shredded carrots will decrease the moisture in this recipe, altering both the taste and texture.

Do I have to add collagen?

No you do not. You can replace the collagen powder with an equal amount of protein powder or additional oats. However, I do find the collagen helps absorb excess moisture than just oats alone, creating a nice and moist texture!

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Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

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