If you want something warm, filling, and easy, these carrot cake baked protein oats are it. A simple baked oats base with a carrot cake twist – made in one bowl and ready in under 30 minutes. Soft in the center, lightly spiced, and added protein to keep you full.

Ingredients: Carrot Cake Baked Protein Oats

¼ cup rolled oats
1 scoop vanilla protein powder
1 tbsp ground flaxseed
1 tbsp almond flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ginger
1/2 cup unsweetened almond milk
¼ cup finely grated carrot

For this recipe, I like using Bob’s Red Mill gluten free rolled oats for the best texture, and a clean vanilla protein like Bomb to keep it smooth (some proteins can get chalky here). A small ceramic ramekin helps it bake evenly and gives you that soft, cake-like center.

How to Make: Carrot Cake Baked Protein Oats

1. Preheat oven to 350°F and grease a small ramekin.
2. In a bowl, mix all dry ingredients until well combined.
3. Add almond milk and stir until fully incorporated (it should be thick, not runny).
4. Fold in finely grated carrot.
5. Pour into ramekin and smooth the top.
6. Bake for 20–25 minutes, until just set in the center.
7. Let cool slightly before adding toppings.

Extra Tips:

• If it’s coming out too wet: reduce almond milk slightly or bake a few extra minutes
• The batter should be thick, but if your protein powder is on the thicker side, add a splash more almond milk until it reaches a scoopable consistency
• Finely grate the carrot so it blends into the texture (no big chunks)
• For a sweeter version, add a few dark chocolate chips
• Best topped with coconut yogurt, walnuts, and a light drizzle of honey for extra sweetness

Love these Baked Protein Oats? Make these recipes next:

Creamy Vanilla Baked Oats

2-Minute Protein Brownie