PROTEIN Carrot Cake Oatmeal Recipe

Protein Carrot Cake Oatmeal Recipe
Written by The Protein Chef

The perfect quick recipe to fight off any carrot cake urges you may have! This Protein Carrot Cake Oatmeal recipe is not just delicious but healthy and high in fiber as well!

Here is the recipe:

  • 1/2 Cup (40g) Rolled Oats
  • 1/2 Cup (4 Ounces) Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute)
  • 1/2 Cup (4 Ounces) Water
  • 1 Scoop (30g) Vanilla Protein Powder
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 2 Tablespoons (10g) Unsweetened Shredded Coconut
  • 1 Medium Carrot
  • 1/8 Cup (14g) Walnut Pieces (or nut of your choice)
  • 3 Ounces (85g) Fat Free Plain or Vanilla Greek Yogurt

Calories in the WHOLE recipe:

  • Calories: 545
  • Fat: 21g
  • Saturated Fat: 7g
  • Sodium: 334mg
  • Carbs: 45g
  • Fiber: 9g
  • Sugar: 12g
  • Protein: 44g

Combine your Milk, Rolled Oats, and Water into a microwavable safe bowl. Microwave your oatmeal for around 2:00. Peel and chop your Carrot. Combine everything together but the Greek Yogurt while the oatmeal is still hot. Mix everything together. After you mix everything together stir in the Greek Yogurt. Enjoy!


  • To cut down on the fats in this recipe get rid of the Walnut Pieces!

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About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

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