Carrot Cake Loaded Oatmeal Bowl {Meal Prep}

A birds-eye view of three loaded carrot cake oatmeal bowls topped with Greek yogurt cream cheese frosting, chopped walnuts and crushed pineapple on a table.

Carrot Cake Loaded Oatmeal Bowl {Meal Prep}

A carrot cake inspired loaded oatmeal bowl with Greek yogurt protein frosting that will actually keep you full, with each serving providing 28 grams of protein and 11 grams of fiber. This cozy, filling and wholesome breakfast can be meal prepped for those busy mornings! {Gluten-Free, Dairy-Free Friendly}

Course Breakfast

Cuisine American

Keyword dessert breakfast, fall recipes, healthy high protein and fiber breakfast, protein oatmeal, spring recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 478kcal

Author Alex Evink, MS, RD

Equipment

Meal Prep Containers

Ingredients

2 cups rolled oats
2 cups Fairlife milk or preferred milk
1 cup water
1 cup finely shredded carrots
2 tablespoons chia seeds
1 tablespoon maple syrup
½ teaspoon nutmeg
1½ teaspoons cinnamon, plus more for topping
Pinch of salt
½ cup chopped walnuts for topping
⅔ cup crushed pineapple, lightly drained, or fresh/frozen for topping, see notes

Cream Cheese Yogurt Topping

¼ cup cream cheese, softened
¾ cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon maple syrup, or more - adjust to taste
1 scoop unflavored or vanilla protein powder see notes

Instructions

Cook the carrots first (if using pre-shredded). Add the milk, water, and shredded carrots to a medium pot over medium heat. Cook on medium for 3–5 minutes to soften before adding the oats.
Stir in the oats, chia seeds, cinnamon, nutmeg, maple syrup, and a pinch of salt.
Reduce heat to medium-low and cook for 5–7 minutes, stirring occasionally, until the oats are thick and creamy.
While oats are simmering, make the cream cheese topping. Combine Greek yogurt, cream cheese, protein powder and maple syrup in a bowl. Whisk together until smooth.
Remove from heat and let the oats sit for a few minutes to thicken.
Divide the oatmeal, pineapple and walnuts into 4 containers and store in the fridge for up to 3–4 days. For best results, store the "frosting" in an airtight container until ready to eat.
When ready to eat, reheat with a splash of milk or water to loosen the texture. Spoon the cream cheese mixture over the warm oats and gently swirl before serving. Optional (but delicious): top with whipped cream, maple syrup and cinnamon. Enjoy!

Notes

Nutritional information is just an estimation. Calculated with lactose free Fairlife skim milk for increased protein and only one scoop of protein powder.

Chia seeds thicken the oats when refrigerated, so you might need more water if amount is increased.
Flavored protein powder will increase the sweetness of the frosting, so you may not need as much maple syrup. Adjust per your preference.
I actually preferred (thawed) frozen pineapple over crushed.

Nutrition