The new year is here and we’re starting this year off with an easy to make and delicious Baked Carrot Cake Protein Oatmeal recipe! 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 a complimenting flavored protein powder (I went vanilla), 1/4 teaspoon of salt, and 1 teaspoon of baking powder.

Did you know that you can easily lower the sugar in the recipe by using a sugar free syrup? I’ll include the nutritional information for both ways a long with more substitutes below in the recipe card.

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.

Remember that your cooking time may change depending on how big or small your baking dish is so keep an eye on it! In the end it’ll look like this…

Ready for some Carrot Cake Protein Pancakes with Frosting next?