Carrot Cake Protein Middle Baked Oats

If you love carrot cake, then you’ll be sure to love this baked oats breakfast version with a vanilla protein yoghurt middle. This Carrot Cake Baked Oats tastes JUST like carrot cake, but in a lighter, breakfast friendly form.


  • 60g Oat Pantry Carrot Cake Porridge Oats
  • 129ml milk of choice
  • 1 tsp baking powder
  • half banana
  • drizzle of maple syrup
  • 2 tbsp plain yoghurt of choice (a thick yoghurt texture is better for that classic Carrot Cake cream cheese feel)
  • 1/3 scoop of vanilla protein powder


  1. Pre-heat oven to 180 degrees Celsius & grease an oven proof dish.
  2. Into a food blender, add the Oat Pantry Carrot Cake porridge oats, baking powder, milk, maple syrup & banana.
  3. Blend until fully combined.
  4. Empty half the mixture into the dish.
  5. In a separate bowl mix together the yoghurt and protein powder, until well combined.
  6. Place the yoghurt & protein mixture into the middle of the baked oats dish and top with the remaining oats mixture.
  7. Place in the oven for approximately 15 minutes or until browned.
  8. Enjoy!