Baked Carrot Cake High Protein Oatmeal
Ingredients
10 Ounces Milk Substitute - Unsweetened (or Milk)
2 Large Whole Eggs
2 Tablespoons Maple Syrup - or Sugar Free Syrup
2 Teaspoons Vanilla Extract
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
2 ½ Scoops Protein Powder. Any flavor you like best
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
1 1/2 Cups Rolled Oats
6 Ounces Carrots - Shredded
Raisins - *Optional for topping
Pecans - *Optional for topping
Directions:
This one is made with simple ingredients and takes 5 minutes or less to prep.
Start this one with a large mixing bowl and something to mix all of your ingredients together with. If you don’t have or don’t want to shred your carrots you could also use a blender or food processor.
Add into your mixing bowl 10 ounces of milk or an unsweetened milk substitute, 2 large whole eggs, 2 tablespoons of maple syrup, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 2 1/2 scoops of your favorite flavored protein powder, 1/4 teaspoon of salt, and 1 teaspoon of baking powder.
Mix those ingredients together until your clumps are gone and the mix is mostly smooth. If your protein powder tends to clump up, mix it together with your milk prior to adding it in.
Continue by mixing in 1 1/2 cups of rolled outs, and 6 ounces shredded carrots.
From here, take out at least a 1 quart baking dish, coat it with some non-stick cooking spray, and pour your mix into it.
Carrot Cake Protein Oatmeal Toppings
Top your baked carrot cake protein oatmeal with whatever you want. I like using some raisins and crushed up pecans for the texture.
Last, put it into the oven and let it cook on 375F/190C for around 40 minutes.
Nutritional profile:
Calories in the Whole Recipe with Maple Syrup & No Toppings:
Calories: 1165
Fat: 25g
Saturated Fat: 7g
Sodium: 1640mg
Carbs: 145g
Fiber: 16g
Sugar: 50g
Protein: 90g
Calories in Each Piece (if you cut 8) with Maple Syrup & No Toppings:
Calories: 145
Fat: 3.1g
Saturated Fat: .8g
Sodium: 205mg
Carbs: 18.1g
Fiber: 2g
Sugar: 6.2g
Protein: 11.2g
Calories in the Whole Recipe with Sugar Free Syrup & No Toppings:
Calories: 1025
Fat: 25g
Saturated Fat: 7g
Sodium: 1820mg
Carbs: 110g
Fiber: 16g
Sugar: 16g
Protein: 90g
Calories in Each Piece (if you cut 8) with Maple Syrup & No Toppings:
Calories: 127
Fat: 3.1g
Saturated Fat: .8g
Sodium: 227.5mg
Carbs: 13.7g
Fiber: 2g
Sugar: 2g
Protein: 11.2g
Ingredients
10 Ounces Milk Substitute - Unsweetened (or Milk)
2 Large Whole Eggs
2 Tablespoons Maple Syrup - or Sugar Free Syrup
2 Teaspoons Vanilla Extract
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
2 ½ Scoops Protein Powder. Any flavor you like best
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
1 1/2 Cups Rolled Oats
6 Ounces Carrots - Shredded
Raisins - *Optional for topping
Pecans - *Optional for topping
Directions:
This one is made with simple ingredients and takes 5 minutes or less to prep.
Start this one with a large mixing bowl and something to mix all of your ingredients together with. If you don’t have or don’t want to shred your carrots you could also use a blender or food processor.
Add into your mixing bowl 10 ounces of milk or an unsweetened milk substitute, 2 large whole eggs, 2 tablespoons of maple syrup, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 2 1/2 scoops of your favorite flavored protein powder, 1/4 teaspoon of salt, and 1 teaspoon of baking powder.
Mix those ingredients together until your clumps are gone and the mix is mostly smooth. If your protein powder tends to clump up, mix it together with your milk prior to adding it in.
Continue by mixing in 1 1/2 cups of rolled outs, and 6 ounces shredded carrots.
From here, take out at least a 1 quart baking dish, coat it with some non-stick cooking spray, and pour your mix into it.
Carrot Cake Protein Oatmeal Toppings
Top your baked carrot cake protein oatmeal with whatever you want. I like using some raisins and crushed up pecans for the texture.
Last, put it into the oven and let it cook on 375F/190C for around 40 minutes.
Nutritional profile:
Calories in the Whole Recipe with Maple Syrup & No Toppings:
Calories: 1165
Fat: 25g
Saturated Fat: 7g
Sodium: 1640mg
Carbs: 145g
Fiber: 16g
Sugar: 50g
Protein: 90g
Calories in Each Piece (if you cut 8) with Maple Syrup & No Toppings:
Calories: 145
Fat: 3.1g
Saturated Fat: .8g
Sodium: 205mg
Carbs: 18.1g
Fiber: 2g
Sugar: 6.2g
Protein: 11.2g
Calories in the Whole Recipe with Sugar Free Syrup & No Toppings:
Calories: 1025
Fat: 25g
Saturated Fat: 7g
Sodium: 1820mg
Carbs: 110g
Fiber: 16g
Sugar: 16g
Protein: 90g
Calories in Each Piece (if you cut 8) with Maple Syrup & No Toppings:
Calories: 127
Fat: 3.1g
Saturated Fat: .8g
Sodium: 227.5mg
Carbs: 13.7g
Fiber: 2g
Sugar: 2g
Protein: 11.2g
