Baked Carrot Cake Oatmeal with Greek Yogurt

All the cozy carrot-cake flavor in a soft, gently baked bowl—high-protein, fiber-rich, and light enough to feel comfortable on GLP-1 meds.

Ingredients

• 1/2 cup (45g) rolled oats
• 1/2 cup (120g) nonfat plain Greek yogurt
• 1 large egg
• 1 medium carrot, finely grated (about 3/4 cup / 75g)
• 1/2 medium ripe banana, mashed
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract (optional, pantry staple)

Method

• 1

  Step 1: Heat oven & prep dish

  Preheat oven to **350°F / 175°C**. Lightly oil a small oven-safe ramekin or baking dish (about 2-cup capacity) with a thin smear of neutral oil.

• 2

  Step 2: Mix the batter

  In the dish (or a bowl), whisk **Greek yogurt + egg** until smooth. Stir in **mashed banana**, then add **oats, grated carrot, cinnamon, baking powder, salt** (and **vanilla** if using). Mix until evenly combined; it will look like a thick, spoonable batter.

• 3

  Step 3: Bake until softly set

  Bake **22–28 minutes**, until the center is just set (a knife comes out mostly clean) and the top looks dry, not wet. For an extra-soft texture, pull it at the early end—GLP-1-friendly is tender, not “cakey-dry.”

• 4

  Step 4: Rest & serve

  Rest **5 minutes** (it firms up slightly and becomes easier on the stomach). Eat warm, spooning it like a soft cake-oat pudding.

Tips

• **Sweeter without sugar:** Use a full ripe banana (instead of 1/2) for more sweetness and moisture.
• **Smoother texture:** Blitz the oats in a blender for 10 seconds to make “oat flour” before mixing.
• **Protein boost option:** Add an extra **1/4 cup Greek yogurt** on top after baking (still gentle and non-greasy).
• **Storage:** Refrigerate up to **2 days**; rewarm gently in the microwave in short bursts until just warm.
• **Serving idea:** If you tolerate it well, a sprinkle of extra cinnamon on top gives more “carrot cake” aroma without richness.

Nutrition (per serving, estimate)