Carrot Cake Protein Baked Oats

I’m on a bit of a baked oat kick. The perfect in between Spring alternative to a steaming bowl of oats that inevitably just leaves me feeling overheated. With having had to jump back on Low Fodmap for a bit I’m also just looking for a bit more variety so baked oats are the perfect cake/snack/bread like alternative…they are all the things!

You can add in some pea protein if you want a complete meal on the go, I’ve given options to include it or leave it out. Delicious just as they are but even more dessert like when topped with some dairy free yogurt, pecans and a drizzle of maple syrup. Heaven on a plate.

Laced with coconut, these oats are lightly sweet, but oh so nourishing and tummy loving. At least my tummy is loving them.

I love these straight from the fridge, or just at room temperature, but you can of course reheat them, or even slice the jumbo muffin like structure in half and give it a wee toast under a preheated grill. Some coconut butter would be a delightful little topping. Basically now that I’ve written this post I need to immediately go and make another batch. I do have a few alternatives coming your way soon…expect to be bombarded with all things baked oat!

What are some of your favourite baked oat variations? Hit me up with suggestions in the comments or comment over on Instagram!

Carrot Cake Baked Oats

Print Recipe
By Serves: 2 Prep Time: 5 minutes Cooking Time: 20 - 25 minutes


  • 80g jumbo oats
  • 20g Pulsin Pea Protein*
  • 1 tsp baking powder
  • 1 level tbsp of milled flaxseed
  • 1 tbsp toasted desiccated coconut
  • ½ tsp cinnamon
  • 1 medium carrot finely grated
  • 1 tbsp maple syrup
  • 1 large egg or 60g dairy free yogurt of choice
  • 270ml oat milk



Preheat oven to 180C (350F).


Mix together oats, protein, coconut, flaxseed, cinnamon and baking powder in a large bowl.


Whisk together egg or yogurt with maple syrup and oat milk. Add the wet ingredients to the dry ingredients. Once combined stir in grated carrot.


Set to one side for 5 minutes to thicken up.


Grease two deep ramekins with spray oil.


Divide oat mixture between the two ramekins (there should be at least 1 inch of room above the mixture to allow it to rise!).


Bake in the preheated oven for 20 - 25 minutes; until golden and set. Allow to cool for 10 minutes before serving or prep in advance and allow to set in the fridge overnight. They can be served cold or reheated.


Top with dairy free yogurt or yogurt of choice, some pecans and coconut if desired, as well as little more maple syrup if you fancy a touch more sweetness.


*If not using the pea protein use 100g oats and add another tablespoon of milled flaxseed.

You Might Also Like

%d bloggers like this: