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Carrot Cake Baked Oatmeal with Cream Cheese Molten Center

This blended baked oatmeal is a super fun springtime breakfast with a molten cream cheese center!


  • ½ cup oats

  • 1 egg white or 3 tbsp. liquid egg whites

  • 1 scoop protein powder (I use a casein-whey blend from pescience)

  • 1.5 oz. shredded carrots

  • ¼ cup unsweetened applesauce

  • 1 tbsp. low fat cream cheese

  • 1/2 tbsp. Greek yogurt

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp ground cloves

  • A sprinkle of ground ginger

  • 1 tsp baking powder

  • ¼ tsp baking soda

If needed: add water in small amounts to allow for proper mixing or coconut four to thicken batter. The use of different protein powders may alter the needed amounts based on consistency.


  1. Preheat oven to 350 degrees

  2. Add oats, applesauce, protein powder, egg whites, and spices into a blender or food processor

  3. Pulse until the batter reaches a smooth consistency

  4. Pour into a bowl and add baking powder, baking soda, and carrots. Stir to combine

  5. In a separate bowl, add room temperature or slightly softened cream cheese and greek yogurt, mix until combined

  6. Pour half of oatmeal batter into oven safe dish

  7. Spoon cream cheese mixture into center of the carrot cake mixture

  8. Add remaining oatmeal batter on top of cream cheese mix

  9. Bake for about 8 minutes and set aside to cool slightly


Calories - 391

Fat - 7g

Carbohydrates - 44g

Protein - 37g

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