Carrot Cake Protein Baked Oats

Tender, warmly spiced baked oats combine cottage cheese and eggs for protein, plus sweet carrots and raisins for classic carrot-cake flavor. Serve warm for breakfast with yogurt or a drizzle of nut butter.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 2 cups rolled oats
• 1 cup cottage cheese
• 2 large eggs
• 1 cup, finely grated carrot
• 0.333 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Lightly grease an 8-inch square baking dish. (about 5 min) — 350°F
2. Blend the oats, cottage cheese, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt until mostly smooth, about 30 seconds. Scrape down the blender as needed. (about 2 min)
3. Transfer the batter to a bowl and fold in the grated carrot and raisins until evenly distributed. (about 3 min)
4. Spread the batter in the prepared baking dish and bake until the center is set and a toothpick inserted in the middle comes out with only moist crumbs, 30 to 35 minutes. (about 35 min) — 350°F
5. Cool for 10 minutes before slicing and serving warm. (about 10 min)