Carrot cake baked oatmeal (vegan)

This vegan Carrot cake baked oatmeal are easy to make and loaded with flavor and healthy ingredients. Filled with grated carrots, rolled oats and spices that makes a delicious, filling and wholesome breakfast. 

These carrot cake baked oatmeal makes a delicious, hot breakfast that is also great for meal-prep. The baked oats can be frozen and then reheated in the microwave for a quick and easy breakfast for the weekdays. Another recipe that’s also great for meal-prep is this Apple pie baked oats.

Baking oatmeal gives them a wonderful, almost cake like texture. Like having a healthy dessert, but for breakfast!

More tasty baked oats recipes to try are these Chocolate Baked Oats or Strawberry vegan baked oatmeal.

Ingredients

This vegan carrot cake baked oatmeal recipe is healthy and easy to make. All you need are just a few basic ingredients. It makes a great meal-prep for the whole week.

For the ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Rolled oats, they hold their shape while baked and create a great texture.
• Flaxseed and Chia seeds, adding a combination of these seeds will add extra nutrients and it will also help with the texture when baked. These seeds are high in fibre, antioxidants and protein.
• Baking powder, just a little to give these carrot ¡cake oats a more cake like texture.
• Spices, cinnamon, ground ginger and ground nutmeg adds so much flavor.
• Salt, a little salt really helps bring out all the flavours in this breakfast dish.
• Almond milk, or other plant based milk of choice.
• Carrot, grated about 2 carrots. Grate them fine or courser for a little more texture. I have graded them fine for this recipe.
• Maple syrup, or other liquid sweetener like agave or honey for non vegan. Brown sugar or coconut sugar can also be used.
• Vanilla extract, a little vanilla ads a lot of flavor.
• Raisins, for a little sweetness and a chewy bite.
• Pecans, roughly chopped. Gives this baked oatmeal a great crunch and flavor. Other nuts like almonds or walnuts can also be used. They can also be left out for a nut free dish.

Topping

• Vanilla yoghurt, use a thick kind. Skyr also woks well.
• Maple syrup, to taste

See recipe card for quantities.

Instructions

This carrot cake baked oats recipe is really fast and easy to make. Just follow along with the step-by-step photos below. 

For the full written instructions, see the recipe card at the bottom.

Add the rolled oats, flaxseed, chia seeds, baking powder, spices and salt to a mixing bowl.

Stir well until everything is mixed.

Add the almond milk, grated carrot, maple syrup and vanilla, stir very well.

Fold in the walnuts and raisins.

Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra chopped walnuts if desired.

Bake the oatmeal until lightly golden brown and set.

Let this carrot cake vegan baked oatmeal cool down for a few minutes in the baking dish. Then cut into 9 pieces, serving with a little vanilla yoghurt and a drizzle of maple syrup to taste. A dusting of cinnamon and a few chopped nuts also tastes great.

Hint: These carrot cake baked oats make a great meal-prep! Pack up portion sized pieces in freezer friendly ziplock bags and freeze for the rest of the week. Take out one piece and reheat in the microwave.

Substitutions and Variations

• Raisins – Can be replaced with other dried fruit like chopped dates, cranberries or apricots.
• Carrots – instead of grated carrots, grated apple or zucchini can also be used. 
• Nuts – this carrot cake baked oatmeal recipe uses pecans, but any nut of your choice works! For allergies, leave the nuts out.
• Protein – for added protein, mix in 2 tablespoon of protein powder into the batter. Vanilla works great and then the vanilla extract can be left out.
• Gluten-free – Although oats are naturally gluten-free, they can contain traces of gluten. To ensure a gluten-free dish, use certified gluten-free oats.
• Sweetness – This vegan baked oatmeal in not overly sweet, for a sweeter breakfast add in an extra ¼ cup of brown sugar or top with extra maple syrup.

For more baked oatmeal recipes check out these delicious Apple pie baked oats or this Strawberry vegan baked oatmeal.

Storage

Store the leftovers in an airtight container or ziplock bag in the fridge for up to 4 days. Store the yoghurt and maple syrup for topping separate.

You can also freeze these baked oats. I don’t recommend freezing them with the yoghurt. Pack the individual pieces in parchment paper and then place in a freezer friendly ziplock bag or air tight container. This way they don’t stick together and it is easy to take out a single serving and reheat in the microwave.

Reheat one pice of this carrot cake baked oats in the microwave until hot and serve with some vanilla yoghurt and maple syrup.