10/08/2026
🥕🍂 Carrot Cake Baked Oats 🍂🥕
All the cozy flavors of carrot cake in a high-protein, meal-prep-friendly breakfast!
Ingredients (~6 servings)
Baked Oats:
1 c rolled oats (or quick oats)
¾ c uncooked quinoa
½ c shredded carrots (about 1–2 large carrots)
1½ c plain Greek yogurt
1 c egg whites
¼ c flax seeds
¼ c h**p seeds (optional)
5 drops monk fruit sweetener
1 c milk of choice
1 tsp vanilla extract
1 tsp cinnamon
¾ tsp ground ginger
¼ tsp ground cardamom
Zest of ½ an orange
½ tsp salt
Cream Cheese Frosting:
1 tbsp whipped cream cheese (or softened block cream cheese)
2 tbsp plain Greek yogurt
5 drops monk fruit liquid
1 tsp vanilla extract
¼ tsp salt
¼ c diced pecans or walnuts for topping
Preheat oven to 350°F.
Bring 1½ c water to a boil.
Add quinoa, cover, and simmer for 10–12 minutes, until the water is absorbed and the quinoa is fluffy.
Remove from heat and fluff with a fork.
Transfer cooked quinoa to a 9x13 baking dish. Add all remaining baked oat ingredients and mix well.
Bake for 30–35 minutes, or until the center is just set.
While baking, mix together all frosting ingredients until smooth.
Once cooled slightly, top each serving with frosting and diced pecans. Enjoy!
345 kcal
25g protein
Perfect to share with a friend for dessert or serve with added protein for breakfast.
Save this for your next breakfast meal prep! 🥕🤍