Carrot Cake Baked Oats
A warm, spiced breakfast that tastes like dessert, but fuels your morning.
Trust us, this is about to become your new favourite way to start the day. These Carrot Cake Baked Oats are cosy, naturally sweet, packed with fibre and protein thanks to LØUCO Protein Powder, and feel like a treat while delivering serious nourishment.
Perfect for batch prepping, gut-friendly, and high in slow-release energy, top it with Greek yoghurt and walnuts for that classic carrot cake finish.
Ingredients
Base:
- 3 carrots (grated)
- 200g jumbo oats
- 40g LØUCO Protein Powder
- 60g raisins
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp baking powder
- 1 egg
- Squeeze of organic honey
- 2 tbsp Greek yoghurt
- 500ml almond milk
Topping:
- 150ml Greek yoghurt
- ½ tsp organic vanilla paste
- 3 tbsp almond milk
- 40g walnuts (chopped)
Method
- Grate the carrots and add to a large bowl with all the dry ingredients, including LØUCO Protein Powder. Mix well.
- In a separate bowl, whisk together the egg, honey, Greek yoghurt, and almond milk.
- Combine the wet and dry mixtures until well blended.
- Pour into a baking dish and bake at 180°C (350°F) for 35–45 minutes, or until set and golden.
- While it bakes, mix the yoghurt, vanilla paste, and almond milk for the topping.
- Serve warm with a spoonful of yoghurt topping and a sprinkle of walnuts.
LØUCO Tip
Want extra indulgence? Top with a drizzle of almond or cashew butter.
Share Your Slice
Made this breakfast bake? Tag us @loucohealth on Instagram, we’d love to see your take on it!
