Carrot Cake Baked Oats

Carrot Cake Baked Oats

This is what happens when you turn your favorite cake into a high-protein breakfast—without any flour, oil, or added sugar. These carrot cake baked oats are made with a 50/50 blend of Original ChiChi and rolled oats, giving them a cozy, cake-like texture that’s still hearty and satisfying.

Great for meal prep. Great warm or cold. Great with coffee.

Makes 1 8x8 pan (about 4 servings)

Ingredients:

  • 1 cup Original ChiChi

  • 1 cup rolled oats

  • 1 cup shredded carrot (about 2 medium carrots)

  • 1 ripe banana, mashed

  • 1 ½ tsp cinnamon

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 2¼ to 2½ cups almond milk

  • ¼ tsp salt

  • ¼–⅓ cup vanilla protein powder (optional)

  • Optional mix-ins: raisins, walnuts, or shredded coconut

  • Optional toppings: maple drizzle, yogurt, or cream cheese

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.

  2. In a large bowl, mash banana. Stir in almond milk, vanilla, and shredded carrot.

  3. Add ChiChi, oats, cinnamon, baking powder, salt, and protein powder if using. Mix to combine.

  4. Fold in any optional mix-ins. Pour into baking dish and spread evenly.

  5. Bake for 30–35 minutes until set and golden.

  6. Let cool slightly before slicing. Store leftovers in the fridge.

The result? A soft, cozy, naturally sweetened bake that tastes like dessert—but powers your morning.

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