These carrot cake baked oats are SO delicious! They are high in protein, low in sugar, gluten free, and even squeeze some veggies into your morning! These are a perfect breakfast to meal prep, but I also love them for a snack or healthy dessert. I hope you love them! 😋

I love adding my favorite @promix protein powder to my recipes, it has 25g of protein per serving and I love that it’s made with clean, all natural ingredients and adds a lightly sweet vanilla taste! 🍦

You can use the discount code ✨CLAIRE✨ to save 10% off Promix!

This makes 12 servings: ~180 calories, 14g protein, 20g carbs, 5g fat each!

Recipe: - 2 cups oats - ½ cup vanilla or cinnamon protein powder (I use @promix) - 1 tsp cinnamon - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup plain greek yogurt - 2 eggs - ¼ cup maple syrup or honey - ⅓ cup almond milk - 1 teaspoon vanilla extract - 2 medium carrots, grated - ¼ cup chopped walnuts

High Protein Vanilla Icing: - ⅔ cup greek yogurt - 1 serving vanilla protein powder - 1 tbsp maple syrup

Topping: - ¼ cup chopped walnuts - ¼ tsp cinnamon

How to: - Preheat oven to 350F. Lightly grease a 9x13 pan with coconut oil, avocado oil or butter. - Blend oats into a fine oat flour. - Add oat flour, protein powder, cinnamon, baking soda, baking powder and salt to a mixing bowl. Whisk to combine. - To a second bowl add greek yogurt, eggs, maple syrup, almond milk and vanilla extract. Whisk well. - Pour the wet ingredients into the dry ingredients and fold together. Stir in the grated carrot and chopped walnuts. - Pour the batter into the baking pan and smooth out the top. Bake for 35-40 minutes until a toothpick comes out clean. - Let the carrot cake cool completely before adding the icing! Whisk together the icing ingredients until smooth, then spread over the cooled cake. Top with chopped walnuts and a sprinkle of cinnamon. - Store in the fridge and enjoy!