Carrot Cake Baked Oats

I love meal prepping these carrot cake baked oats for the week. The flavors and textures are explosive (yeah, explosive)! It's a breakfast I hop out of bed and am excited to eat. You're going to love the oaty carrot shredded texture mixed with the melted chocolate chips, crunchy walnuts, and chewy raisins.

Oats: A Complex Carbohydrate

Starting your day with oats is a great choice. As a complex carbohydrate, oats release energy slowly, keeping you energized and full throughout the morning.

They're also a great source of fiber, aiding in digestion and contributing to heart health. This recipe not only offers the nutritional benefits of oats but also incorporates shredded carrots (yay sneaking in veggies), and walnuts for a crunch and healthy fats.

Carrot Cake Baked Oats: Meal Prep Breakfast

Having a meal prep grab and go breakfast is a game changer for my week. I love being able to quickly grab a slice of these baked oats and throw it in the microwave for 15-30 seconds every morning.

To store, you can leave them on the countertop for the first 2-3 days and then put them in the fridge for another 2-3 days.

I love topping mine with a fresh dollop of coconut yogurt for added creaminess and a sprinkle of cinnamon and more walnuts.

Carrot Cake Baked Oats

These carrot cake baked oats are a great meal prep breakfast with tons of texture. Top with vegan yogurt and cinnamon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 3 ripe bananas mashed
• 1 ¼ cups almond milk any non-dairy will do
• 1 tablespoon almond butter
• 1 carrot grated
• 2 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2- 2 ¼ cups oats
• 3 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup plus more to top walnuts, chopped
• ⅓ cup raisins
• ⅓ chocolate chips
• 4 scoops protein powder of choice optional
• Non-dairy yogurt to top + more walnuts

Instructions

 

• Preheat oven to 350F, mix all of your ingredients together.
• Pour into a greased 8x8 (I spritz some avocado oil) oven safe dish
• Bake for 35-40 minutes. Cool then top with yogurt and more nuts, enjoy!
• Store in your fridge in an airtight container for 4-5 days.

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another meal prep breakfast, check out my blueberry muffins recipe!