Carrot Cake Oatmeal Bake
This carrot cake baked oatmeal is a cozy, nourishing breakfast made with simple ingredients. It’s naturally sweetened with ripe bananas, lightly spiced with cinnamon, and perfect for meal prep.
Equipment
- 8x8 baking dish
Ingredients
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
- 2 ripe bananas mashed
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 scoop vanilla protein powder optional
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup shredded carrot from about 1 large carrot
Instructions
- Preheat oven to 350°F and grease an 8×8 baking dish.
- In a large bowl, mix together mashed bananas, milk, vanilla extract, and flax eggs. You could also just mix everything together in the baking dish.
- Stir in oats, protein powder (if using), cinnamon, baking powder, and sea salt. Fold in the shredded carrot.
- Pour mixture into the prepared baking dish.
- Bake for 30–35 minutes, until the center is set.
- Let the baked oatmeal cool completely at room temperature (at least 1 hour) before slicing.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze for up to 6 months. Reheat before serving.